SHIITAKE FRIED RICE
Provided by Martha Stewart
Yield Serves 4
Number Of Ingredients 12
Steps:
- Bring a large saucepan of salted water to a boil; add rice. Boil until rice is al dente, 30 to 35 minutes. Drain and rinse well with cold water; drain again.
- In a large nonstick skillet, heat 1 teaspoon oil over medium. Add eggs; season with salt and pepper and cook until set, 1 to 3 minutes. Transfer to a cutting board and let cool; roll up and thinly slice crosswise.
- In same skillet, heat remaining tablespoon oil over medium-high. Add mushrooms, garlic, ginger, and red-pepper flakes; season with salt. Cook, tossing frequently, until shiitakes are tender, 2 to 4 minutes. Add rice, eggs, edamame, scallions, lime juice, and soy sauce. Cook, tossing, until rice is heated through, 2 to 3 minutes.
EASY SHIITAKE FRIED RICE
This popular take-out dish tastes better made with leftover rice or rice made a day or so before and refrigerated. Bring the rice to room temperature before using.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 45m
Number Of Ingredients 11
Steps:
- In a large nonstick skillet over medium heat, warm 1 teaspoon oil. Add eggs; swirl to coat bottom of pan. Cook until set, 1 to 2 minutes. Transfer to a cutting board. When cool enough to handle, thinly slice.
- Add remaining oil and onion to pan; cook, stirring, until translucent, 2 to 4 minutes. Add carrots; cook, stirring, until they begin to brown, 4 to 6 minutes.
- Add mushrooms; cook, stirring until tender, 2 to 5 minutes. Add garlic, ginger, and snow peas; cook, stirring, until snow peas are vibrant green, 2 to 3 minutes.
- Add rice, soy sauce, and vinegar; toss to coat. Season with salt and pepper. Fold in sliced egg.
Nutrition Facts : Calories 207 g, Fat 7 g, Fiber 3 g, Protein 9 g
STEAK & SHIITAKE FRIED RICE
Make and share this Steak & Shiitake Fried Rice recipe from Food.com.
Provided by Shelby Jo
Categories Steak
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Cook rice according to package directions.
- Meanwhile, heat olive oil in large skillet over medium-high heat. Add eggs and swirl to coat the bottom of the pan. Cook until eggs are firm and set, about 1-2 minutes. Transfer eggs to cutting board and set aside.
- Add garlic and ginger to the same skillet; cook for 1 minute. Add steak and cook until cooked through; 3-5 minutes. Add the carrots, snow peas, and mushrooms. Add soy sauce and sesame oil and bring to a simmer. Stir in rice and heat through. Remove from heat and stir in scallions.
- Slice eggs into thin strips. Spoon fried rice onto a serving platter, top with eggs and serve.
SHIITAKE MUSHROOM BROWN RICE
Provided by Aaron McCargo Jr.
Categories side-dish
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- In a large cast iron pan add 1 tablespoon oil over medium heat. Add all the remaining ingredients and combine. Cover with a lid and place in oven for 30 minutes. Fluff rice when ready to serve.
GINGERY TOFU AND SHIITAKE FRIED RICE
Make Meatless Monday memorable with this fried rice with tofu, mushrooms and fresh ginger.
Provided by Food Network Kitchen
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate.
- Add the tofu to the skillet, season with 1/4 teaspoon salt and stir-fry until golden, about 4 minutes. Transfer to a bowl. Add the remaining 1 tablespoon oil to the skillet, then add the shiitakes and cook until golden, about 3 minutes. Add the ginger, garlic, soy sauce and 1/4 teaspoon salt and stir-fry until fragrant, about 1 minute.
- Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, tofu and any juices to the skillet and cook, stirring to break up the egg and mix it in thoroughly, about 1 minute. Season with additional salt if needed. Sprinkle with the scallions and serve.
SHIITAKE STICKY RICE
Steps:
- In a hot pan, saute garlic and ginger in a little canola oil. Check for seasoning. Add shiitakes and cook until soft. In a bowl, mix hot rice with shiitakes. Form triangles with hands.;
- Wash rice until water is clear. Cover rice with cold water and vanilla extract and soak overnight. Drain rice and place in steamer lined with banana leaf or cheesecloth. If using leaf, make sure there is a 2 to 3-inch circle in the middle and small holes punched out. This will allow steam to pass through the leaf. Steam on high heat for 45 minutes, rice should be fully cooked but not mushy.
EDAMAME AND SHIITAKE RICE
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Soak 1 ounce dried shiitake mushrooms in 2 cups boiling water, covered, until soft, 40 minutes. Drain, reserving the liquid. Discard the stems and chop the mushrooms. Cook 2 cups sushi rice as the label directs, using 1/2 cup mushroom-soaking liquid in place of 1/2 cup water. Cook 1 1/2 cups frozen edamame in salted boiling water until tender, 6 minutes. Add the edamame and shiitakes to the rice; season with salt.
- Per serving: Calories: 303; Total Fat: 2 grams; Saturated Fat: 0 grams; Protein: 9 grams; Total carbohydrates: 61 grams; Sugar: 1 gram; Fiber: 4.5 grams; Cholesterol: 0 milligrams; Sodium: 123 milligrams Photograph by Con Poulos
Nutrition Facts : Calories 303 calorie, Fat 2 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 123 milligrams, Carbohydrate 61 grams, Fiber 4.5 grams, Protein 9 grams, Sugar 1 grams
FRIED RICE WITH PEPPERS, ONIONS AND SHIITAKE MUSHROOMS
Categories Mushroom Onion Rice Side Sauté Bell Pepper Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings (can be doubled)
Number Of Ingredients 10
Steps:
- Bring 1 1/2 cups water and salt to boil in medium saucepan over high heat. Mix in rice. Reduce heat to low, cover and cook until rice is tender and water is absorbed, about 18 minutes.
- Meanwhile, heat 1 tablespoon oil in medium nonstick skillet over medium heat. Add eggs. Cook without stirring until eggs are set and bottom is brown, lifting edge of eggs occasionally to let uncooked portion run underneath, about 3 minutes. Turn out egg pancake. Cut in half, then cut crosswise into thin strips.
- Heat 1 1/2 tablespoons oil in same skillet over medium-high heat. Add mushrooms; Sauté 4 minutes. Add pepper and ginger; Sauté 3 minutes. Add rice, egg strips, onions and 1 tablespoon soy sauce; toss. Season with salt and pepper. Serve, passing more soy sauce, if desired.
FRIED RICE WITH SHRIMP, PORK, SHIITAKE MUSHROOMS
Make and share this Fried Rice With Shrimp, Pork, Shiitake Mushrooms recipe from Food.com.
Provided by pamsbm
Categories Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine oyster sauce and soy sauce in small bowl; set aside.
- Heat 12-inch nonstick skillet over medium heat until hot.
- Add 1 1/2 teaspoons oil.
- Add eggs and cook without stirring, until they just begin to set, about 20 seconds, then scramble and break into small pieces; continue to cook, stirring constantly, until eggs are cooked through.
- Transfer eggs to small bowl and set aside.
- Return skillet to medium heat and heat until hot; about 1 minute; add 1 1/2 teaspoons oil.
- Add shrimp and cook, stirring constantly, until opaque and just cooked through, about 30 seconds.
- Transfer to bowl with eggs and set aside.
- Return skillet to burner, increase heat to high and heat skillet until hot, about 2 minutes; add remaining 2 1/2 tablespoons oil.
- Add peas, mushrooms, sausage or ham, and pork; cook, stirring constantly, for 1 minute.
- Stir in garlic and cook for about 30 seconds.
- Add rice and oyster sauce mixture; cook, stirring constantly and breaking up rice clumps, until mixture is heated through, about 3 minutes.
- Add eggs, shrimp, and scallions; cook, stirring constantly, until heated through, about 1 minute.
- Serve.
Nutrition Facts : Calories 2807.8, Fat 133.2, SaturatedFat 25.6, Cholesterol 1053.8, Sodium 1461.1, Carbohydrate 52.4, Fiber 2.1, Sugar 1.6, Protein 327.9
SHIITAKE-AND-SWEET PEPPER FRIED RICE
Make and share this Shiitake-And-Sweet Pepper Fried Rice recipe from Food.com.
Provided by Charlotte J
Categories Long Grain Rice
Time 50m
Yield 48 cups
Number Of Ingredients 14
Steps:
- (Mushroom stems can be used in making a broth later on.).
- Heat oil in rondo or large braising pan until hot.
- Add mushrooms, shallots, garlic and bell peppers to pan.
- Saute until mushrooms are softened.
- Add rice to pan; cook and stir 2 to 3 minutes or until rice is hot.
- Stir in soy sauce, green onions, sugar and rice vinegar.
- Cook, stirring occasionally, about 5 minutes.
- Stir in sesame oil and season with salt.
- Spread rice mixture on sheet pan to cool.
- Cover and refrigerate until ready to use.
Nutrition Facts : Calories 235.3, Fat 6.4, SaturatedFat 0.6, Sodium 693.9, Carbohydrate 39, Fiber 2.8, Sugar 3.5, Protein 6.3
STEAK & SHIITAKE FRIED RICE
Make and share this Steak & Shiitake Fried Rice recipe from Food.com.
Provided by 4-H Mom
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook rice according to the package directions.
- Meanwhile, heat olive oil in a large skillet over medium high heat. Add eggs and swirl to coat the bottom of the pan. Cook until eggs are firm and set, about 1 to 2 minutes. Transfer eggs to a cutting board and set aside.
- Add garlic and giner to the same skillet, cook for 1 minute. Add steak and cook until cooked through, 3 to 5 minutes. Add carrots, snow peas and mushrooms and cook until mushrooms are softened, about 3 minutes. Add soy sauce and sesame oil and bring to a simmer. Stir in rice and heat through. Remove from heat and stir in scallions.
- Slice eggs into thin strips. Spoon fried rice onto a serving platter, top with eggs and serve.
CRAB AND SHIITAKE FRIED RICE
Made with leftover jasmine rice, this easy fried rice dish is rich and buttery with shiitake mushrooms and lump crabmeat.
Provided by andsha
Categories Fried Rice
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Place egg, 1 tablespoon butter, and 1/4 teaspoon kosher salt in a cold, nonstick skillet. Place over medium-low heat and stir with a silicone spatula. Continue stirring until egg starts to set, then becomes a soft scramble with just a little bit of liquid left. Transfer to a bowl and set aside.
- Melt 4 tablespoons butter in a wok over high heat. Add mushrooms, 1/2 teaspoon kosher salt, and pepper; saute for 2 minutes. Add white parts of green onions plus garlic; saute until mushrooms are browned, about 2 minutes.
- Add 4 tablespoons butter plus soy sauce to the wok. Break up the leftover rice and add; stir-fry until rice is warmed through and evenly coated with the sauce, about 3 minutes. Add scrambled egg and green parts of the green onions; toss to mix everything. Taste and season with more salt if needed. Divide onto serving plates.
- Melt 3 tablespoons butter over low heat in a saucepan. Add crabmeat and toss gently, avoiding breaking up the lumps, until heated through, about 2 minutes. Spoon crabmeat onto each plate and garnish with chives.
Nutrition Facts : Calories 370.1 calories, Carbohydrate 25.1 g, Cholesterol 117.6 mg, Fat 24.5 g, Fiber 0.9 g, Protein 11.9 g, SaturatedFat 15 g, Sodium 700.5 mg, Sugar 0.6 g
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- In a wok or very large skillet, heat 3 tablespoons of the oil. Add the ginger, scallions and a pinch of salt. Cook over moderately high heat, stirring constantly, until the ginger and scallions are tender, about 2 minutes. Add the sliced shiitakes and a generous pinch of salt and cook, stirring frequently, until tender, about 5 minutes. Add the kale, season with salt and stir-fry until wilted, 2 to 3 minutes. Add the garlic and cook for 1 minute more. Add the cooked rice and stir-fry until heated through, about 3 minutes.
- Make a well in the rice and add the remaining 1 tablespoon of oil. When the oil is shimmering, add the eggs. Cook without stirring until the eggs begin to set at the edge. Using a spatula, scramble the eggs until just set. Stir the eggs into the rice along with the vinegar and oyster sauce and season with salt. Serve immediately.
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