Mushroom Fried Rice

By barbyrabaker

Ingredients

• 4 T olive oil
• 16 oz sliced mushrooms
• 3 garlic cloves, minced
• 1/2 teaspoon freshly grated ginger
• 2 large eggs, lightly beaten
• 1 1/2 cups cooked brown rice, cooled
• 2 1/2 T. soy sauce
• 1 T. toasted sesame oil
• 2 tsp. toasted sesame seeds
• 4 scallions, thinly sliced

Preparation

Step 1

Heat a large skillet or wok over medium heat and add 1 T. olive oil. Add in the mushrooms and toss to coat, then cook, stirring occasionally until soft--about 5 minutes. Stir in the garlic and ginger and cook for another minute. Remove mushrooms from pan and place them in a bowl. Increase the heat to medium and add 1/2 T. olive oil. Add the beaten egg and cook, using a spatula the entire time to stir and break the egg into pieces. Remove from pan and set aside. Add the remaining olive oil to skillet and increase heat to high. Add in the rice and stir well to coat. Spread it into one layer and cook until its toasted and golden, about 1 or 2 minutes, then flip it and do the same. Add soy sauce and sesame oil. Add the mushrooms and eggs. Stir well to coat. Stir in sesame seeds and scallions reduce heat to low and cook until everything is warm.