Mushroom Fried Rice

• porties: 4 servings
• totale tijd: 25 minutes

Ingrediënten

4 tbsp. canola oil, divided

4 oz. shiitake mushrooms, stemmed, caps sliced

4 oz. cremini mushrooms, quartered

Kosher salt and pepper

6 oz. kale, leaves torn into bite-size pieces (save stems for other use)

2 cloves garlic, finely chopped

4 c. cooked long-grain rice

1 tbsp. soy sauce

2 tsp. sriracha, plus more for serving

2 large eggs, beaten

2 tsp. toasted sesame oil

Instructies

Heat stovetop griddle on medium-high or outdoor griddle on high. Drizzle with 11/2 tablespoons canola oil and spread on surface. For outdoor griddle, reduce heat to medium-high. Add mushrooms, season with 1/4 teaspoon each salt and pepper, and cook, turning occasionally, until golden brown, 3 to 6 minutes for stovetop; 5 to 6 minutes for outdoor; transfer to plate.

Drizzle griddle with 1 tablespoon oil and spread on surface. Add kale and 1/4 teaspoon each salt and pepper and cook, turning and tossing, 1 minute. Toss with garlic and cook 1 minute; transfer to same plate.

Drizzle griddle with 1/2 tablespoon oil. Add rice, spread in even layer, and cook, undisturbed, 1 minute. Drizzle with soy sauce and sriracha, fold to combine, and move rice to edges of griddle to create well in center.

Turn off heat; add remaining tablespoon canola oil, then eggs and cook, stirring constantly, until nearly set, 30 seconds to 1 minute. Fold eggs into rice along with mushrooms, kale, and sesame oil. Serve with additional sriracha if desired.