SHIITAKE MUSHROOM AND PEA POD FRIED RICE

Asian|Sides|Vegetarian

Ingredients

6 tablespoons olive oil, divided

1 large onion, chopped

6 cloves garlic, chopped

12 ounces shiitake mushrooms, caps sliced and stems discarded

5 large eggs

1 teaspoon salt

½ teaspoon black pepper

3 cups cooked white or jasmine rice

¼ cup oyster sauce

2 tablespoons soy sauce

2 cups pea pods, stringed

½ cup scallions, chopped

Instructions

Add 3 tablespoons of the olive oil to a large deep skillet over medium high heat. Cook the onions, garlic, and mushrooms, stirring frequently until soft and fragrant, about 4-5 minutes. Push the veggies to one side of the pan and add another tablespoon of oil to the empty side.

Crack the eggs into the hot oil on the empty side of the pan and scramble until they are almost cooked through but still a little wet. Season with the salt and black pepper and mix everything together.

Add the rice to the pan and cook, stirring frequently, for 3-4 minutes until rice is coated and toasty. If you are using leftover rice, break it up completely with a spatula. Add the oyster sauce and soy sauce to the pan. Fold everything together until well coated.

Add the peapods and the scallions to the pan and cook, stirring for 1-2 minutes more until the pea pods are bright green and crisp tender.

Garnish with more scallions and serve hot.