Sesame Shiitake Fried Rice

This is a classic way to use up any leftover cooked rice, whether it be short or long-grain, brown or white rice – just be sure the rice you start with is cold. To make this vegetarian, replace oyster sauce with hoisin sauce, or to go in the opposite direction, pick up a hot, roasted chicken or some BBQ pork from the prepared food counter, then chop or shred meat and stir into hot fried rice.

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Ingredients
  • 2 tbsp (25 mL) vegetable oil
  • 2 eggs
  • 2 tbsp (25 mL) water
  • 10 oz (300 g) shiitake mushrooms, stems removed and caps sliced (about 4 cups [1 L])
  • 4 green onions (white and green parts separated), thinly sliced
  • 3 cloves garlic, minced
  • 1 tbsp (15 mL) grated fresh ginger
  • 4 cups (1 L) cooked U.S. short- or medium-grain white rice
  • 3/4 cup (175 mL) frozen peas
  • 2 tbsp (25 mL) sodium-reduced soy sauce
  • 2 tbsp (25 mL) oyster sauce
  • 1 tsp (5 mL) Sriracha sauce, optional
  • 2 tsp (10 mL) toasted sesame seeds
  • 2 tsp (10 mL) sesame oil
Directions
  1. Heat nonstick wok or large skillet over medium-high heat; add half of the oil, swirling to coat. Beat eggs with water; cook in thin layer until set, about 1 minute. Transfer ‘omelette’ to plate; wipe out wok and return to stovetop over medium-high heat; add remaining oil. Add mushrooms, white parts of green onions, garlic and ginger; stir-fry until lightly browned and mushrooms are softened, 3 to 5 minutes.
  2. Stir in rice, peas, soy sauce, oyster sauce and Sriracha sauce (if using). Stir-fry until rice mixture is heated through and fairly dry, 3 or 4 minutes.
  3. Roll up and thinly slice omelette; stir into rice mixture.
  4. Remove from heat; stir in green parts of green onions, the sesame seeds and the sesame oil.