WEEKDAYS 1e|12c|p

Veggie Fried Rice with Oyster Mushrooms

Michael Symon
Servings: 4 - 6
15 to 30 min

You'll never want to order out again!

  • Ingredients
  • step-by-step directions
Veggie Fried Rice with Oyster Mushrooms
  • 2 tablespoons sesame oil
  • 1 piece ginger (2-inches, peeled and grated)
  • 4 ramps (root-ends removed, thinly sliced on bias)
  • 1 cup oyster mushrooms (thinly sliced)
  • 1/2 cup spring peas (shucked, blanched)
  • 2 cups rice (cooked)
  • 2 large eggs (beaten)
  • 3 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar (optional)
  • 1/2 cup cilantro (roughly chopped, to garnish)
  • Kosher salt and red chili flakes (to taste)
  • In a large saute pan, heat the sesame oil over medium-high heat. Add the ginger, ramps and mushrooms and saute until fragrant, about 3 minutes. Stir in the peas and rice, and mix to fully incorporate the vegetables. Season with salt and pepper.
  • Push the vegetable and rice mixture to one side of the pan and add the red chili flakes and eggs, continuously stirring with a spatula until the eggs have scrambled and are fully cooked. Mix the eggs with the vegetables and rice until combined. Stir in the soy sauce and rice wine vinegar and adjust seasoning to taste. Serve warm and garnish with cilantro.
  • Tip: Perfect dish to use any vegetables that are in season! Use leftover rice to make this dish!
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