Ingredients

• For the Rice:
• 1 1/2 cups long-grain rice
• For the Mushrooms:
• 3 tablespoons cooking oil
• 1/2 pound cremini mushrooms, sliced thin
• 1/2 pound shiitake mushrooms, stems removed, caps sliced
• 1/2 pound white mushrooms, sliced thin
• 1/4 teaspoon dried red pepper flakes
• 1 tablespoon grated fresh ginger
• 6 scallions including green tops, sliced thin
• 1/2 teaspoon salt
• 1/4 cup soy sauce
• 1/2 cup frozen peas
• 1 teaspoon Asian sesame oil

Directions

1. FOR THE RICE:

2. Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice and set aside to cool.

3. FOR THE MUSHROOMS:

4. Meanwhile, in a large nonstick frying pan or wok, heat 1 tablespoon of the cooking oil over moderately high heat. Add half the mushrooms and cook, stirring frequently, until the mushrooms are tender and golden, about 5 minutes. Transfer to a plate. Repeat with the remaining mushrooms and another tablespoon of the cooking oil. Add these mushrooms to the plate.

5. TO ASSEMBLE:

6. In the same frying pan, heat the remaining tablespoon of cooking oil over moderate heat. Add the red-pepper flakes, ginger, and scallions and cook, stirring, until fragrant, about 30 seconds. Increase the heat to moderately high and add the rice, salt, and soy sauce. Cook, stirring, for 2 minutes and then add the peas and mushrooms. Cook, stirring, until everything’s warm, another 1 to 2 minutes. Remove the pan from the heat and stir in the sesame oil.

Email to a friend | Print this recipe | Back