Mushroom fried rice
Chopped shiitake, button mushrooms and shimeji were combined with bell pepper and carrot, and three soy sauces, to cook this meatless fried rice.
Servings 4 people
Ingredients
- 3 tablespoons cooking oil
- ¼ cup chopped scallions (white and light green portions only)
- 1 teaspoon minced garlic
- ½ cup chopped shiitake caps only
- ½ cup chopped button mushrooms
- ½ cup chopped shimeji
- ½ cup chopped carrot
- ½ cup chopped bell pepper
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 4 cups cooked day-old rice
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 3 tablespoons sweet soy sauce (kecap manis)
- 1 tablespoon oyster sauce
- 1 teaspoon sesame seed oil
- ½ cup thinly sliced scallions (dark green portion), to garnish
- 1 tablespoon toasted sesame seeds to garnish
Instructions
- Heat the cooking oil in a wok or frying pan.
- Saute the scallions, garlic, mushrooms, carrot and bell pepper with salt and pepper until the vegetables are cooked through.
- Spread the rice over the mushrooms and vegetables.
- Drizzle in the soy sauces and oyster sauce.
- Stir fry until the rice is heated through.
- Taste and adjust the seasonings, if needed.
- Off the heat, drizzle in the sesame seed oil and toss well.
- Ladle the fried rice into bowls, top with sliced scallions and toasted sesame seeds, and serve immediately.
