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Brown rice fried rice with Shiitake mushrooms

(Based on a recipe from martha stewart magazine)


2 cups jasmine brown rice

3 large eggs

300g fresh Shiitake mushrooms

2 cloves garlic

A small piece of ginger

3 tablespoons soya sauce

1 tablespoon Korean pepper paste

1/2 cup peas

1 teaspoon sesame oil

3 tablespoons of neutral taste oil


Soak the brown rice for a few hours. Drain well after that.

Bring a large pot of water to the boil. Slowly add the rice, stir to combine. Wait until the water get back to boiling poin, turn the heat down and simmer until the rice is cooked, around 20-30 minutes. Drain and keep warm.

In the mean time, crush the garlic and mince the ginger.

Beat the eggs with a dash of soya sauce and pepper. Fry in a non-stock pan into thin omelette. Cut into fine strands.

Cut the mushrooms into 1cm thick slice.

When the rice has cooled down, heat up the oil in a large wok. Add ginger and garlic, then the mushrooms. Cook, stir occasionally until the mushrooms are just cooked through, then, throw in the rice, peas, Mix well, season with soy sauce, pepper paste.

Just when the rice is done, gently stir in the eggs and sesame oil. Dish out and serve immediately.