Crispy Rice with Mushrooms
Ingredients
- 3-4 shiitake mushrooms
- 4 ounces oyster mushrooms
- 3 ounces shimeji mushrooms
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon black pepper
- 1 tablespoon oil
- 1 cup cooked white rice
- 1.5 teaspoons garlic salt
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon white pepper
- 2 tablespoons oil
- fresh scallions
Preparation
Trim the ends of the shiitake, oyster, and shimeji mushrooms. Soak them in a bowl with 2 cups of room temperature water and 1 tablespoon white vinegar for about 5 minutes. Rinse with water and pat dry with a clean paper towel.
Heat a 9-10 inch nonstick pan on medium to high heat. Add the oil and mushrooms. Cook for 5 minutes, then add the soy sauce, maple syrup, and black pepper. Mix well until the sauce coats the mushrooms, and cook for another 5 minutes until the sauce is absorbed and the mushrooms are crispy and golden-brown. Set aside.
Wipe off any excess sauce from the same pan with a paper towel and reheat it. Add oil and the cooked white rice. Season with garlic salt, light soy sauce, dark soy sauce, and white pepper. Toss until fully coated. Press the rice into an even layer with a spatula and cook for about 10 minutes on medium to high heat, checking every 2-3 minutes to prevent burning. The rice should have a crispy bottom layer when ready.
Transfer the crispy rice to a large round plate. Top with the mushrooms and fresh scallions. Serve immediately.
Tips
Use cold, day-old rice for the best crispy texture. If using warm rice, allow it to cool completely before cooking.
