Mushroom Fried Rice

Serves 4 | Total time: 30 minutes.

 

Wipe the mushrooms off with a paper towel. Don’t wash them.

reduced-sodium soy sauce

2 tsp.

balsamic vinegar

1 Tbs.

cloves garlic, minced

2

dry sherry

2 Tbs.

molasses

1 tsp.

canola oil

2 Tbs.

shiitake caps or cremini mushrooms, finely chopped

½ lb.

cooked brown rice, cold

2 cups

shredded napa cabbage

6 cups

scallions, thinly sliced

3

In a small bowl, combine the 2 tsp. of soy sauce with the vinegar and garlic. In another small bowl, combine the 1 Tbs. of soy sauce with the sherry and molasses. • Heat 1 Tbs. of the oil in a large, non-stick skillet over medium-high heat. Stir-fry the mushrooms until browned, 3-5 minutes. Add the soy sauce/vinegar/garlic and stir-fry until dry, 1-2 minutes. Remove from the skillet. • Add the remaining 1 Tbs. of oil and stir-fry the rice for 1-2 minutes. Add the soy sauce/sherry/molasses and stir-fry for 1 minute. Stir in the cabbage and stir-fry until wilted, 1-2 minutes. Toss the mushrooms and scallions with the rice. • Serves 4.