Wisconsin Energy Cooperative News

Fried Rice with Shiitakes and Asparagus

Ingredients

1tsp plus 2 Tbsp oilneutral taste (ie. Canola)
2cups chopped asparagussmall pieces
1cup shiitake mushrooms slicedstems removed, about 5–7 fungi
2–3cloves garlicminced
1tsp grated fresh ginger
4cups cooked rice
1/4cup soy sauce
1Tbsp sesame oil(Can be found in Asian / ethnic foods section of grocery store.)
1Tbsp rice vinegar
1tsp chili paste or Sriacha sauce(Can be found in Asian / ethnic foods or condiments section of grocery store.)
Pinch of sea salt

Instructions

In a large skillet add 1 teaspoon of oil and the asparagus. Let them cook for 3–5 minutes until they are cooked, but crunchy and delicious.
When done, put on a serving platter and set aside.
In the same pan, add the mushrooms, moving constantly until cooked through and slightly caramelized.
Remove from pan and put next to the asparagus.
In the same pan add 2 more tablespoons neutral oil, and add the garlic and ginger; leave it for 30 seconds, stirring constantly to avoid burning.
Add the rice and move until it is warm.
In a small bowl, mix soy sauce, sesame oil, rice vinegar, and chili. Add it to rice and mix carefully.
Add the mushrooms and asparagus, then add a pinch of salt.
Test for seasoning and serve immediately.

Recipe Notes

Recipe and photo reprinted with permission from Ale Graf at Brown Sugar & Vanilla (www.brownsugarandvanilla.com).