Best Fried Rice With Shrimp Pork Shiitake Mushrooms Recipes

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JAPANESE-STYLE FRIED RICE (CHAHAN)



Japanese-Style Fried Rice (Chahan) image

There is no better use for leftover rice than chahan. A brief trip in a pan resurrects the grains and a few pantry ingredients-little more than eggs, oil, and salt-transform tired rice into a super-satisfying meal. To give the humble dish a little flair, I whip up a saucy broth filled with vegetables and shrimp and pour it on at the last minute. Of course, you can add any ingredients you like-peas or asparagus, kimchi or Japanese pickles, pork, or even, as I do at Morimoto Napa, duck confit.

Provided by Masaharu Morimoto

Categories     HarperCollins     Rice     Shrimp     Dinner     Mushroom     Egg     Quick & Easy

Yield Serves 4

Number Of Ingredients 17

1/4 cup diced (1/4-inch cubes) carrot
12 medium shrimp (about 6 ounces), peeled and deveined, cut crosswise into thirds
1/4 cup fresh or frozen corn kernels
1/4 cup fresh or frozen shelled edamame
1/4 cup diced (1/4-inch pieces) fresh shiitake mushrooms or rehydrated dried shiitakes
2 1/4 cups low-sodium chicken stock
3 tablespoons Japanese soy sauce
3 tablespoons sake (Japanese rice wine)
2 teaspoons granulated sugar
1 1/2 teaspoons kosher salt
3 tablespoons cornstarch
2 teaspoons toasted sesame oil
White or black pepper to taste
1/4 cup vegetable oil
4 large eggs, lightly beaten
6 packed cups cooked short-grain white rice, preferably 1 or 2 days old
1 generous tablespoon thinly sliced scallion greens

Steps:

  • Bring a small pot of water to a boil. Add the carrot and cook 2 minutes. Add the shrimp and cook until they're just cooked through, 1 to 2 minutes more. Drain and then return them to the pot. Add the corn, edamame, shiitakes, chicken stock, soy sauce, sake, sugar, and 1/2 teaspoon of salt. Set the pot over medium-high heat and bring to a boil. In a small container, stir together the cornstarch and 3 tablespoons of water until smooth. Gradually add the cornstarch mixture to the pot, stirring constantly. Let the stock mixture come to a boil again and cook just until slightly thickened, about 3 minutes. Take the pot off the heat and stir in the sesame oil and pepper to taste; keep warm, covered.
  • Heat the vegetable oil in a large skillet over medium-high heat until it shimmers. Add the eggs and cook, stirring constantly, until they're barely cooked, about 30 seconds. Add the rice and cook, stirring often and breaking up the clumps but making sure not to smash the grains, until the rice is heated through and the egg has browned slightly, about 4 minutes. Season with about 1 teaspoon of the salt and pepper to taste.
  • Divide the fried rice among 4 small bowls and firmly press down on the rice to pack it into the bowls. Overturn the bowls onto 4 large shallow bowls. Remove the bowls to reveal the mounds of rice and pour the sauce over each one. Top with the scallions and serve.

CHINESE MUSHROOM PORK FRIED RICE



Chinese Mushroom Pork Fried Rice image

I make this often, it is a favorite at my house! Make certain that your rice is cold before using in this recipe, so don't throw out that leftover rice from your Chinese food take-out, or prepare your rice a day ahead and refrigerate. The chili flakes are optional, add in if you like some heat! You can really make this rice using whatever cooked meat you have on hand. In place of the mushrooms you can use cooked fresh or frozen peas or use both! Cooking and prep time does not include cooking the rice.

Provided by Kittencalrecipezazz

Categories     Rice

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons vegetable oil, divided
3 eggs, well beaten (can use 2 eggs)
1 small onion, chopped (can use more or less)
1 tablespoon chopped fresh garlic (optional or to taste)
1 -2 teaspoon dried chili pepper flakes (optional)
1 small red bell pepper, seeded and chopped
2 1/2 cups cold cooked white rice
1 cup cooked pork (chopped or cut into thin strips)
1/4-1/3 cup light soy sauce
1 (10 ounce) can sliced mushrooms, well drained
chopped green onion

Steps:

  • Heat 1 tablespoon oil in a skillet or wok, add in the eggs and cook breaking up into small pieces; remove to a bowl or plate and set aside.
  • Add in 1 more tablespoon oil; heat until hot.
  • Add in the chili flakes (if using) chopped onions, and red bell pepper; saute for about 4 minutes or until soft, adding in the garlic the last 2 minutes of cooking.
  • Add the eggs back into the wok or skillet along with the cooked cold rice and cooked pork and mushrooms.
  • Add in the soy sauce (starting with 1/4 cup) mix until heated thoroughly.
  • Place in a large bowl and sprinkle with chopped green onions.
  • Delicious!

Nutrition Facts : Calories 308.5, Fat 11.1, SaturatedFat 2.2, Cholesterol 158.6, Sodium 1082.9, Carbohydrate 40.5, Fiber 1.9, Sugar 3.3, Protein 12.1

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