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Prep time
10 minutes
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Cook time
50 minutes
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Serves
4
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Roasted Mushroom Fried Rice
Ingredients
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2 pounds
mixed wild mushrooms (like shiitake, oyster, enoki, hon shimeji, or similar)
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5
garlic cloves
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1 splash
neutral oil
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1 pinch
kosher salt
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1 pinch
freshly ground black pepper
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4 cups
cooked white rice, completely cooled
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1 tablespoon
soy sauce, or to taste
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1 tablespoon
sesame oil
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1 tablespoon
fish sauce
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2 tablespoons
unsalted butter
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3 to 4
large eggs (1 per person)
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1 bunch
scallions, chopped
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2
red finger chiles, sliced thinly
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1/2 cup
cup cilantro, chopped
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Toasted sesame seeds
Directions
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Heat the oven to 400°F. Clean the mushrooms and cut them into pieces. Roast the mushrooms for 30 to 40 minutes, checking every 20 minutes and tossing for even roasting.
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When the mushrooms are toasted and crispy, place the roasting tray on your stovetop and turn the heat to medium-low. Add the rice and gently work it into the mushrooms. Add the soy sauce, fish sauce, and sesame oil. Mix well and adjust the salt if needed.
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Break the butter into small pieces and dollop it around the edges of the pan.
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Make small wells in the rice and crack the eggs into them. Let them steam and fry until the eggs are totally cooked. When you hear the bottom sizzling and getting crispy, the rice should be ready to serve.
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Garnish with the scallions, chile, cilantro, and toasted sesame seeds.
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