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| Rice Recipes |
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| Ingredients |
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1. Long Grain Rice |
1.5 Cups |
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2. Cooking Oil |
3 Tablespoon |
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3. Mushrooms - Thin Sliced |
1.5 pound |
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4. Dried Red Pepper Flakes |
1/4 Teaspoon |
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5. Grated Fresh Ginger |
1 Tablespoon |
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6. Scallions with Green Tops |
6 Sliced Thin |
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7. Salt |
1/2 Teaspoon |
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8. Soy Sauce |
1/4 Cup |
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9. Peas |
1/2 Cup |
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10. Sesame Oil |
1 Teaspoon |
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| Directions |
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- Boil a medium pot of salted water.
- Stir in the rice and boil for 10 minutes (until done).
- Drain the rice and set aside to cool.
- While the rice is made, heat 1 tablespoon of the cooking oil in a large nonstick frying pan or wok, over moderately high heat.
- Add half the mushrooms and cook for about 5 minutes, stirring frequently, until the mushrooms are tender and golden, move the mushrooms to a plate.
- Repeat the mushrooms cooking with the other half of the mushrooms and another tablespoon of the cooking oil. Add these mushrooms to the plate.
- In the same frying pan, heat the remaining tablespoon of cooking oil over moderate heat.
- Add the red-pepper flakes, ginger, and scallions and cook, stirring, for about 30 seconds until fragrant.
- Increase the heat to moderately high and add the rice, salt, and soy sauce.
- Cook for 2 minutes, stirring, and add the peas and mushrooms.
- Cook, stirring, for another 1 to 2 minutes until everything’s warm.
- Remove the pan from the heat and stir in the sesame oil.
- Your dish is ready for serving.
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