Pink Oyster Mushroom Fried Rice
A fast, high-heat wok dish that uses pink oyster's quick-searing texture and savory depth to anchor a classic fried rice. Day-old rice and a hot pan are the only real requirements — the mushroom does the rest of the work.
Ingredients
- 2 tbsp neutral oil divided
- 8 oz pink oyster mushrooms from KC Mushroom Co., torn into small clusters
- 2 large eggs beaten
- 3 cups cooked jasmine rice day-old, cold
- 1/2 cup frozen peas and carrots thawed
- 3 scallions sliced, whites and greens separated
- 2 cloves garlic minced
- 3 tbsp soy sauce
- 1 tsp toasted sesame oil
- white pepper to taste
Instructions
- Heat 1 tbsp oil in a wok or large skillet over high heat. Add mushroom clusters and cook undisturbed 2 to 3 minutes until browned, then stir-fry another 1 to 2 minutes. Remove and set aside.
- Add the beaten eggs to the same pan, scramble quickly, and remove before fully set. Set aside with the mushrooms.
- Add remaining oil to the pan. Add the white parts of the scallions and garlic, stir-fry 30 seconds until fragrant.
- Add the cold rice, breaking up any clumps. Stir-fry 3 to 4 minutes, pressing the rice against the hot pan to get some char.
- Add peas and carrots, then return the mushrooms and eggs to the pan.
- Add soy sauce and sesame oil, tossing to coat evenly. Cook 1 to 2 minutes more.
- Finish with white pepper and the green parts of the scallions. Serve immediately.
Notes
From the farm: Cold rice is essential. Fresh warm rice turns gummy in a hot wok. If you only have fresh rice, spread it on a sheet pan and refrigerate uncovered for at least an hour first.
Make ahead: Best eaten fresh, but leftovers reheat well in a hot skillet with a splash of water.
Note: Cooked rice is only good for 24 hours. Be sure to replace any rice that sits for longer than a day.