Make a few ingredients go a long way. Brown mushrooms for heightened flavor before tossing with rice.
Course Main Course
Prep Time 5minutes
Cook Time 10minutes
Author Connie Veneracion
3cupsday-old rice(see notes after the recipe)
sesame seed oil
Cut off and discard the root ends of the oyster mushrooms. Tear large mushrooms into smaller pieces.
String the green beans then cut into half-inch pieces.
Split the tomatoes, scoop out the centers and discard. Cut the tomato halves into small pieces.
Heat one tablespoon of cooking oil in a frying pan. Spread the mushrooms in the hot oil. Over medium-low heat, cook, turning occasionally until the edges are lightly browned.
Turn up the heat to medium-high and pour in another tablespoonful of oil into the pan. Add the green beans to the mushrooms, sprinkle in salt and pepper, and cook, stirring often until the green beans are softened.
Throw in the tomatoes. Sprinkle in a bit more salt and pepper. Stir a few times and cook for half a minute.
Turn up the heat to high. Add the rice to the mushrooms and vegetables. Drizzle in the soy sauce over the rice. Stir fry until the rice is hot.
Push the contents of the pan to the sides and pour in the eggs into the well in the center. Stir the eggs slowly until partially firm then stir into the rice.
Taste the mushroom fried rice. Add more salt and pepper, if needed.
Drizzle in the sesame seed oil. Toss a few times and serve.
Three cups of rice when mixed with other ingredients are just about enough for four of us. Adjust the amount of rice according to your usual consumption. And if you do use more rice, you might want to adjust the amount of the rest of the ingredients too.