Wednesday, September 15, 2010

Another Helping of Homemade Takeout

Here's the fried rice to go with the Hot & Sour Soup I told you about before.

Lapchong & Shiitake Fried Rice
Printable Recipe

8 dried shiitake mushrooms
3 tablespoons plus 2 teaspoons canola oil
2 large eggs
4 ounces lapchong, diced
2/3 cup thawed frozen peas
1 carrot, diced
2 cloves garlic, minced
6 cups cold cooked long grain white rice
½ cup sliced green onions
3 tablespoons soy sauce

Combine the shiitakes and 1 cup hot water in a small bowl and let soak for 10 to 12 minutes, or until rehydrated and pliable. Remove the shiitakes to a cutting board, trim off and discard the stems, and dice the caps.

Lightly beat the eggs in a small bowl. Heat a wok over high heat until very hot and smoking. Add 2 teaspoons of the oil and swirl to coat the bottom of the wok. Add the eggs and stir-fry for 30 seconds to a minute, or until scrambled. Remove the eggs to a plate. Add the remaining 3 tablespoons of oil to the wok and swirl to coat the bottom. Add the lapchong and stir-fry for 30 seconds to a minute, or until golden brown. Add the peas and carrot and stir-fry for 30 seconds to a minute, or until golden brown. Add the garlic and stir-fry for 30 seconds, or until fragrant. Add the rice, green onions, shiitakes, and eggs, and stir-fry for another 1 to 2 minutes, or until heated through. Add the soy sauce and stir-fry about 1 minute more, or until the rice is coated. Transfer to a platter and serve immediately.

Serves 4. To cool cooked rice quickly and safely, spread it in a thin layer on a baking tray and refrigerate after the steam has come off of it. 1 ½ cups uncooked long grain white rice will yield about 6 cups cooked. Chinese lapchong sausage is available in Asian markets.


Michelle said...

Hi Lucy! Do you think that button or baby portabella mushrooms would make okay substitutions for the shitake mushrooms? (I've never really been a fan of them myself)

I'm just wondering if I might need to add anything else to boost the flavor of this dish if I were to make that substitution, to compensate. What do you think?

Lucy Vaserfirer said...

Sure, use any mushrooms you like. Fresh mushrooms should be stir-fried along with the peas and carrots.

avaserfi said...

This was delicious, I made it tonight, but added an ounce or two of wood-ear mushrooms to the mix because I like their texture and flavor. Delicious!

Blog Widget by LinkWithin