Mushroom and Edamame Fried Rice
- 2 tablespoons vegetable oil
- 6 dried shiitakes - rehydrated until soft, stems removed, and caps julienned
- 1-inch piece ginger, peeled and julienned
- 4 cups cooked day-old and chilled jasmine rice
- 1 large egg
- 1 cup edamame
- kosher salt to taste
- Add the oil in a large nonstick pan over medium heat. Add the mushrooms and ginger, and stir-fry until fragrant and light golden, about 3 minutes. Add the rice, gently breaking it up as it heats through, about 5 minutes.
- When the grains are hot and separated, add the egg and continue to stir-fry until both the yolk and white are incorporated. Cook until the grains are dry again, about 3 minutes. Add the edamame and cook until heated through, about 2 more minutes. Season with salt and serve.
Chilled day-old rice is essential to making successful fried rice. Traditional Chinese fried rice is delicate and light, and yellow in color from the egg added during cooking—not the heavy, dark soy sauce-brown familiar from many Chinese take-outs.
What others are saying
Geoff Villeneuve says:
Just like my Great, Great Grandma used to make!
Steven Gomes says:
So used to the heavy, dark fried rice so this lighter version was a pleasant surprise. I used brown rice that was made in a pressure cooker. Quick, simple, really good.
Jenny J says:
I used brown rice this fried rice. It's super filling and perfect for a weekday lunch. I also added shredded carrots because I had a bag in my fridge I wanted to get rid of.
Jordan Clark says:
I thought this was a good recipe, but I wish that it would have included soy sauce or some other ingredients to add more flavor. Using day old rice was perfect and it was easy to make. I did add soy sauce and it garlic, so that helped.
Greg Jones says:
This vegetarian fried rice was really simple and delicious. I love the mushroom and edamame take. I used crispy, oven roasted edamame that I have left over and it added a nice crunch to the dish. Also, the added ginger was the perfect addition for a kick of flavor. From now on I'll always use day old rice, it was the perfect texture.
Erik Lawrence says: