Mushroom Fried Rice
For extra flavor, try using scented basmati or jasmine rice in this recipe.
INGREDIENTS | SERVES 3 to 4
- 2 large eggs
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon hoisin sauce
- 2 teaspoons water
- 3 tablespoons vegetable or peanut oil, divided
- 3 cups cooked wild rice
- 1 tablespoon soy sauce
- 1 cup sliced portobello mushrooms
- ½ cup frozen peas, thawed
- 2 green onions, finely chopped
- 1 teaspoon Asian sesame oil
Lightly beat the eggs, stirring in the salt and pepper. In a small bowl, combine the hoisin sauce with the water.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the eggs. Stir the eggs until they are lightly scrambled. Remove the scrambled eggs and clean out the pan.
Heat 1 tablespoon oil. When the oil is hot, add the rice. Stir-fry for 2 minutes, stirring and tossing the rice. Stir in the soy sauce.
Stir in the mushrooms. Stir-fry for a minute, then add the peas. Stir to mix the rice and the vegetables. Stir in the scrambled eggs. Stir in the hoisin sauce mixture and green onions. Cook for another minute to blend the flavors. Remove from the heat and stir in the sesame oil. Serve hot.
