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Fried Rice



Fried Rice (With Shiitake Mushroom)


3 medium  Eggs (beaten with 2 tbsp. water and season with dash of salt)
4 tbsp.  Cooking oil
14 oz. Shiitake mushrooms, remove (stalks if they though) sliced thinly
10 pieces  Scallions sliced diagonally
2 cloves Garlic, crushed
1 small Green pepper, seeded and chopped
3 tbsp.  Butter
2 cup  Cooked long grain rice
2 tbsp.  Medium dry cherry
3 tbsp.  Dark soy sauce
1/4 cup  Fresh cilantro chopped 
dash   Salt to taste


Put 2 tbsp. of oil in a preheated wok or large pan pour the beaten eggs, cooked to make a large omelet, lift the other side and tilt the wok to cooked the rest of uncooked part of the omelets roll up and slice thinly.

On the same pan, add 1 tbsp of oil and sauté the garlic and scallions until softened, use a slotted spoon to transfer them in a plate and set aside.

Sauté the green pepper for 4 minutes, then add the butter and remaining oil and as the butter begin to sizzle, sauté the mushroom into moderate heat for 4 minutes until vegetables get softened.

Loosen the rice grains as possible, pour the sherry over the mushrooms and stir in the rice

Heat the rise into moderate temperature to avoid from sticking then add the mixture of scallions, garlic and omelet slices soy sauce and cilantro and stir them evenly and remain cooking for 4-5 minutes and serve.

Serve 6-8 people.















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Last modified: May 26, 2003