Shiitake Garlic Scape Fried Rice

Corinn Blackwell's avatar
Corinn Blackwell

Ingredients

  • 2
    t Oyster sauce
  • 1/8
    t black pepper
  • 1
    T Gochujang
  • 1
    T Soy sauce
  • 1/4
    t Sugar
  • 1 1/2
    t Maesil
  • 1/4
    t Kosher salt
  • 1
    t Mirin
  • 2
    t Sesame oil
  • 1/4
    t Ground coriander
  • 2
    large Eggs
    separated
  • 3 1/2
    c Day old rice
  • 1
    T Butter
  • 1 1/2
    c Shiitake mushrooms
    sliced
  • 1/4
    t Black pepper
  • 4
    t Soy sauce
  • 2
    t Ginger
    minced
  • 4
    cloves Garlic
    minced
  • 1 1/2
    c Garlic scapes
    chopped
  • 3/4
    c Onion
    small dice

Instructions

1
1 T Gochujang 1 T Soy sauce 2 t Oyster sauce 2 t Sesame oil 1 1/2 t Maesil 1 t Mirin 1/4 t Sugar 1/4 t Kosher salt 1/4 t Ground coriander 1/8 t black pepper
2
2 large Eggs (separated) 3 1/2 c Day old rice Whisk the egg whites with 1/2 t sesame oil and a pinch of salt. Mix the egg yolks through the rice to coat well.
3
1 1/2 c Shiitake mushrooms (sliced) 1/4 t Black pepper 1 T Butter 4 t Soy sauce Brown the mushrooms and pepper in a little oil. Add the butter and soy.
4
1 1/2 c Garlic scapes (chopped) 3/4 c Onion (small dice) 2 t Ginger (minced) 4 cloves Garlic (minced) Add to the mushrooms and sauté until tender.
5
Move the vegetables to the side of the pan. Add the egg whites and scramble until just set. Remove everything to a plate.
6
Sauté the rice for 2 minutes. Add the vegetables and sauce. Cook for 1 minute longer.
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Corinn Blackwell's avatar
1 T Gochujang 1 T Soy sauce 2 t Oyster sauce 2 t Sesame oil 1 1/2 t Maesil 1 t Mirin 1/4 t Sugar 1/4 t Kosher salt 1/4 t Ground coriander 1/8 t black pepper