This is a classic way to use up any leftover cooked rice, whether it be short or long-grain and brown or white rice – just be sure the rice you start with is cold. To make this vegetarian, replace oyster sauce with hoisin sauce, or to go in the opposite direction, pick up a hot, roasted chicken or some BBQ pork from the prepared food counter, then chop or shred meat and stir into hot fried rice.
|2 tbsp||vegetable oil|| 25 mL
|2 tbsp||water||25 mL|
|10 oz||shiitake mushrooms, stems removed and caps sliced (about 4 cups [1 L])|| 300 g
|4||green onions (white and green parts separated), thinly sliced|
|3||cloves garlic, minced|
|1 tbsp||grated fresh ginger||15 mL|
|4 cups||cooked U.S. short- or medium-grain white rice||1 L|
|3/4 cup||frozen peas||175 mL|
|2 tbsp||sodium-reduced soy sauce||25 mL|
|2 tbsp||oyster sauce||25 mL|
|1 tsp||Sriracha sauce, optional||5 mL|
|2 tsp||toasted sesame seeds||10 mL|
|2 tsp||sesame oil||10 mL|
Heat nonstick wok or large skillet over medium-high heat; add half of the oil, swirling to coat. Beat eggs with water; cook in thin layer until set, about 1 minute. Transfer ‘omelette’ to plate; wipe out wok and return to stovetop over medium-high heat; add remaining oil. Add mushrooms, white parts of green onions, garlic and ginger; stir-fry until lightly browned and mushrooms are softened, 3 to 5 minutes.
Stir in rice, peas, soy sauce, oyster sauce and Sriracha sauce (if using). Stir-fry until rice mixture is heated through and fairly dry, 3 or 4 minutes. Roll up and thinly slice omelette; stir into rice mixture.
Remove from heat; stir in green parts of green onions, the sesame seeds and the sesame oil.
Makes 4 servings.
PER SERVING (1 1/2 cups [375 mL]): 467 calories, 13 g fat, 2 g saturated fat, 93 mg cholesterol, 614 mg sodium, 76 g carbohydrates, 3 g fibre, 12 g protein. % RDI: 3% calcium, 11% iron, 7% vitamin A, 10% vitamin C.
SOURCE: USA Rice Federation, www.riceinfo.com.
For more great recipes, visit www.haveariceday.com/rice-recipes
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