Shiitake-And-Sweet Pepper Fried Rice |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Serve this with Hawaiian Hibachi Steak and Pineapple-Plum Chutney (a 3 part recipe) From the Beef site Ingredients:
1 cup canola oil |
8 lbs shiitake mushrooms, stemmed and sliced |
6 ounces shallots, minced |
4 ounces garlic, minced |
6 ounces red bell peppers, diced |
6 ounces yellow bell peppers, diced |
6 ounces green bell peppers, diced |
32 cups cooked long-grain rice |
2 cups light soy sauce |
12 ounces green onions, chopped |
1/4 cup sugar |
1/2 cup rice vinegar |
1/4 cup sesame oil |
salt, as needed |
Directions:
1. (Mushroom stems can be used in making a broth later on.).
2. Heat oil in rondo or large braising pan until hot.
3. Add mushrooms, shallots, garlic and bell peppers to pan.
4. Saute until mushrooms are softened.
5. Add rice to pan; cook and stir 2 to 3 minutes or until rice is hot.
6. Stir in soy sauce, green onions, sugar and rice vinegar.
7. Cook, stirring occasionally, about 5 minutes.
8. Stir in sesame oil and season with salt.
9. Spread rice mixture on sheet pan to cool.
10. Cover and refrigerate until ready to use.
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