LEEK AND MUSHROOM FRIED RICE WITH PEA PODS
4 tablespoons olive oil
6 large eggs (or egg substitute)
1 ½ teaspoons salt
1 ½ teaspoons black pepper
1 large leek, chopped white and light green parts
6 cloves garlic
2 teaspoons ginger root, minced
¾ pound shitake mushrooms, stems removed and caps sliced
½ pound white or cremini mushrooms, sliced
6 cloves garlic, chopped
½ cup beef broth
5 cups cooked rice
⅓ cup oyster sauce
1 tablespoon soy sauce
2 cups pea pods, stringed
½ cup frozen peas, thawed
1 cup scallions, chopped
Heat 2 tablespoons of the oil in a large deep skillet over medium high heat. Add the eggs and scramble until just cooked. Season with ½ teaspoon each of the salt and pepper and remove to a plate.
Add the remaining 2 tablespoons olive oil to the pan and cook the leeks, garlic, and ginger until soft and fragrant, about 2-3 minutes. Add the mushrooms and garlic to the pan and cook, stirring frequently until mushrooms have released their moisture and begin to lightly brown, about 4-5 minutes. Add the beef broth to the pan and continue cooking until all of the broth is absorbed.
Add the rice to the pan and cook, stirring frequently, for 3-4 minutes until rice is coated and toasty. Add the remaining teaspoon each of salt and pepper, oyster sauce, and soy sauce to the pan. Fold everything together until well coated.
Add the peapods, thawed peas, half of the scallions, and scrambled eggs to the pan and cook , stirring, for 1-2 minutes more until the pea pods are bright green and crisp tender.
Garnish with the remaining scallions and serve hot.