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.

Meal Type:

Sides

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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

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.
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.
Roll up and thinly slice omelette; stir into rice mixture.
Remove from heat; stir in green parts of green onions, the sesame seeds and the sesame oil.