Ingredients
- 2 tablespoons peanut or vegetable oil
- 1 clove garlic, minced
- 1 teaspoon minced ginger
- 2 scallions, white and green parts separated and thinly sliced
- 5 or 6 fresh shiitake mushrooms, stems removed and caps finely chopped
- 1/2 cup frozen peas
- 3 cups cold leftover rice
- 3 tablespoons Sriracha
- 3 tablespoon soy sauce
- 2 teaspoons sesame oil
- Freshly ground black or white pepper to taste
Preparation
Step 1
Break up the cold cooked rice into smaller clumps.
Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the oil and swirl to coat the base. Add the garlic, ginger, and scallion whites and cook for about 30 seconds, until just aromatic. And the mushrooms and stir-fry for about 1 minute.
Toss in the rice and break up any remaining clumps with a spatula. Add the peas. Continue to stir-fry until the rice starts to turn golden, about 2 minutes. Stir in the Sriracha, soy sauce, and sesame oil. Add pepper to taste.
Optional: In a separate pan, fry an egg to top off the fried rice. Sprinkle a little salt and pepper on the egg if you’d like.
Transfer the rice to bowls, sprinkle the scallion greens on top, and serve.