Mushroom Fried Rice Teppanyaki Style Food
MUSHROOM FRIED RICE (TEPPANYAKI STYLE)
This will go wonderfully with something like grilled steak or teriyaki chicken, or just on its own as a vegetarian main dish.
Provided by PalatablePastime
Categories Brown Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, stir together the soy sauce, brown sugar, and sesame oil; keep nearby.
- In a large skillet or on a griddle, cook onion and mushroom in coconut oil until the mushrooms release their water and that evaporates.
- Stir in the garlic, ginger, and cook until fragrant.
- Add the water chestnuts, scallions and peas, seasoning well with salt and pepper.
- Add the rice and cook until rice is lightly golden in some spots, then add sauce, stirring well.
- Stir in sesame seeds just before serving, or use them as a garnish.
Nutrition Facts : Calories 187.5, Fat 7.2, SaturatedFat 4.3, Sodium 359.6, Carbohydrate 27.8, Fiber 3.3, Sugar 6.8, Protein 5.3
MUSHROOM FRIED RICE
After moving, I couldn't find a Chinese restaurant that met my tastes. So, I decided to create my own Chinese dishes. This is one of my favorites, and can be served as a vegetarian main dish or side dish. -Jacob Kitzman, Seattle, Washington
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, heat 1 teaspoon sesame oil over medium-high heat. Add eggs to skillet. Cook and stir until set. Remove to a plate; set aside., In the same skillet, heat canola oil and remaining sesame oil. Saute onions and mushrooms for 2-3 minutes or until mushrooms are tender. Add garlic and ginger; saute 1-2 minutes longer., Stir in the rice, peas, soy sauce, salt and pepper. Chop egg into small pieces; stir into skillet and heat through. Stir in green onions. Serve with mustard, duck sauce and additional soy sauce if desired.
Nutrition Facts :
TEPPANYAKI MUSTARD DIPPING SAUCE
Make and share this Teppanyaki Mustard Dipping Sauce recipe from Food.com.
Provided by Boo Chef in West Te
Categories Sauces
Time 10m
Yield 3/4 Cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- Whisk all ingredients together in medium bowl.
MUSHROOM FRIED RICE
Categories Garlic Mushroom Rice Side Stir-Fry Spring Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 4 as a main course or 6 as a side dish
Number Of Ingredients 15
Steps:
- Thinly slice garlic. Soak dried black mushrooms in warm water to cover 15 minutes, or until softened. Rinse black mushrooms to remove any remaining grit and drain. Discard stems from black and fresh mushrooms and thinly slice mushrooms. Mince scallions.
- Make seasoning liquid:
- In a small bowl stir together seasoning liquid ingredients.
- Spread rice in a shallow baking pan and separate grains with a fork.
- In a deep 12-inch heavy non-stick skillet heat oil over moderately high heat until hot but not smoking and stir-fry garlic and black mushrooms, if using, 15 seconds, or until fragrant. Add fresh mushrooms and stir-fry over high heat until slightly softened, 1 to 2 minutes. Add rice wine or sake and cook, covered, until mushrooms are tender, about 3 minutes. Stir in scallions and cook, uncovered, until almost all liquid is evaporated. Add rice and cook, stirring frequently, 2 to 3 minutes, or until heated through. Stir seasoning liquid and add to fried rice with cilantro, tossing to coat evenly.
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- Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice and set aside to cool.
- Meanwhile, in a large nonstick frying pan or wok, heat 1 tablespoon of the cooking oil over moderately high heat. Add half the mushrooms and cook, stirring frequently, until the mushrooms are tender and golden, about 5 minutes. Transfer to a plate. Repeat with the remaining mushrooms and another tablespoon of the cooking oil. Add these mushrooms to the plate.
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