Lapchong & Shiitake Fried Rice

8 dried shiitake mushrooms

3 tablespoons plus 2 teaspoons canola oil

2 large eggs

4 ounces lapchong, diced

2/3 cup thawed frozen peas

1 carrot, diced

2 cloves garlic, minced

6 cups cold cooked long grain white rice

½ cup sliced green onions

3 tablespoons soy sauce

 

Combine the shiitakes and 1 cup hot water in a small bowl and let soak for 10 to 12 minutes, or until rehydrated and pliable. Remove the shiitakes to a cutting board, trim off and discard the stems, and dice the caps.

 

Lightly beat the eggs in a small bowl. Heat a wok over high heat until very hot and smoking. Add 2 teaspoons of the oil and swirl to coat the bottom of the wok. Add the eggs and stir-fry for 30 seconds to a minute, or until scrambled. Remove the eggs to a plate. Add the remaining 3 tablespoons of oil to the wok and swirl to coat the bottom. Add the lapchong and stir-fry for 30 seconds to a minute, or until golden brown. Add the peas and carrot and stir-fry for 30 seconds to a minute, or until golden brown. Add the garlic and stir-fry for 30 seconds, or until fragrant. Add the rice, green onions, shiitakes, and eggs, and stir-fry for another 1 to 2 minutes, or until heated through. Add the soy sauce and stir-fry about 1 minute more, or until the rice is coated. Transfer to a platter and serve immediately.

 

Serves 4. To cool cooked rice quickly and safely, spread it in a thin layer on a baking tray and refrigerate after the steam has come off of it. 1 ½ cups uncooked long grain white rice will yield about 6 cups cooked. Chinese lapchong sausage is available in Asian markets.    

Comments