Mushroom Fried Rice

Name: Mushroom Fried Rice
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 4 tbsp. canola oil, divided; 4 oz. shiitake mushrooms, stemmed, caps sliced; 4 oz. cremini mushrooms, quartered; Kosher salt and pepper; 6 oz. kale, leaves torn into bite-size pieces (save stems for other use); 2 cloves garlic, finely chopped; 4 c. cooked long-grain rice; 1 tbsp. soy sauce; 2 tsp. sriracha, plus more for serving; 2 large eggs, beaten; 2 tsp. toasted sesame oil

Make it on a griddle for maximum crispiness.

By Joy Cho, Nicole PapantoniouPublished: May 15, 2023

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mike garten

Yields:

4 serving(s)

Total Time:

25 mins

Cal/Serv:

422

Consider reaching for your indoor or outdoor griddle to make fried rice: The surface gets nice and hot and provides a large area to cook up a big batch of fried rice for a crowd.

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Ingredients

4 Tbsp. canola oil, divided
4 oz. shiitake mushrooms, stemmed, caps sliced
4 oz. cremini mushrooms, quartered
Kosher salt and pepper
6 oz. kale, leaves torn into bite-size pieces (save stems for other use)
2 cloves garlic, finely chopped
4 cups cooked long-grain rice
1 Tbsp. soy sauce
2 tsp. sriracha, plus more for serving
2 large eggs, beaten
2 tsp. toasted sesame oil

Directions

1. Step 1Heat stovetop griddle on medium-high or outdoor griddle on high. Drizzle with 11/2 tablespoons canola oil and spread on surface. For outdoor griddle, reduce heat to medium-high. Add mushrooms, season with 1/4 teaspoon each salt and pepper, and cook, turning occasionally, until golden brown, 3 to 6 minutes for stovetop; 5 to 6 minutes for outdoor; transfer to plate.
2. Step 2Drizzle griddle with 1 tablespoon oil and spread on surface. Add kale and 1/4 teaspoon each salt and pepper and cook, turning and tossing, 1 minute. Toss with garlic and cook 1 minute; transfer to same plate.
3. Step 3Drizzle griddle with 1/2 tablespoon oil. Add rice, spread in even layer, and cook, undisturbed, 1 minute. Drizzle with soy sauce and sriracha, fold to combine, and move rice to edges of griddle to create well in center.
4. Step 4Turn off heat; add remaining tablespoon canola oil, then eggs and cook, stirring constantly, until nearly set, 30 seconds to 1 minute. Fold eggs into rice along with mushrooms, kale, and sesame oil. Serve with additional sriracha if desired.

NUTRITIONAL INFORMATION (per serving): About 422 calories, 19.5 g fat (2 g saturated), 93 mg cholesterol, 513 mg sodium, 52 g carbohydrate, 3 g fiber, 2.5 g sugar (0.5 g added sugar), 10 g protein

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