Shiitake Fried Rice

Name: Shiitake Fried Rice
Yield: serves 4
Ingredients: 1 3/4 cups water; Coarse salt and freshly ground pepper; 1 cup basmati rice; 1 tablespoon plus 1 teaspoon vegetable oil; 2 large eggs, lightly beaten; 1 small onion, finely chopped; 2 carrots, halved lengthwise and thinly sliced diagonally; 10 ounces shiitake mushrooms, stems removed, caps thinly sliced; 1 garlic clove, minced; 1 teaspoon minced peeled fresh ginger; 6 ounces snow peas, stem ends and any strings removed, sliced diagonally into 1/2-inch pieces; 2 to 3 tablespoons soy sauce; 2 tablespoons rice vinegar (unseasoned)

December 22, 2011

This homemade version of the Chinese standby is a great way to use up leftover rice. Or, to save time, cook the rice up to three days in advance, then let cool and refrigerate, covered tightly. Bring to room temperature before adding to stir-fry.

Recipe notes

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