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Prep time
15 minutes
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Serves
2
Author Notes
This simple and easy recipe is perfect for using up clean pieces of lobster mushrooms that have been trimmed off of larger chunks being used for another dish.
It comes together very quickly and can easily be changed to accommodate frozen veggies, meat like bacon or chicken breast, or other mushrooms.
Simply double the recipe if you’d like to make more. —Adam Berkelmans
Ingredients
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10 ounces
lobster mushrooms, cleaned and cut into small cubes
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2 tablespoons
lard or oil
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3
cloves garlic, chopped
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1
red chili, chopped
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1 tablespoon
minced ginger
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2
stalks celery, chopped
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1
egg, lightly beaten
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2 tablespoons
chopped cilantro
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2 cups
cooked white rice
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1 tablespoon
light soy sauce
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2 teaspoons
oyster sauce (or vegetarian substitute)
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1 pinch
MSG (optional)
Directions
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Add the oil or lard to a wok or cast iron pan over medium-high heat. Add the lobster mushrooms and cook for about 6-8 minutes stirring often.
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Add the garlic, ginger, chili, and celery and stir fry for another 3 minutes.
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Add the rice, breaking up any clumps and fry for 3 minutes.
Push the rice aside and add the egg, scrambling it. Once set, mix the egg into the rice and then add the cilantro, soy, oyster sauce, and MSG (if using).
Mix together and serve, or keep frying for a few more minutes to create crispier rice. Enjoy!
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