Fried Rice

This is my own version of fried rice adapted from the foodnetwork.com and courtesy of Tyler Florence.

My daughter came home from her friends and said she loved fried rice. I had never made it before so I found a recipe online and served it to her. She said "yuck peas",so a couple weeks later I tried again, but this time I replaced the peas with mushrooms, which she loves. This version turned out great but I took the cabbage and shrimp out of Tyler's Shrimp and Egg Fried Rice with Napa Cabbage recipe. The nice thing is you can add whatever veggies you like and include or omit shrimp and/or chicken.

6 Tbs peanut oil

2 shallots

1 (2in) piece ginger, peeled and grated

2 cloves garlic, minced

6-8 oz mushrooms, sliced

3 large eggs, lightly beaten

4 cups cooked rice, preferably cooled.

3 tbs soy sauce

¼ bunch scallions, sliced for garnish

½ cup chopped peanuts, for garnish

Heat 2 tbs of the peanut oil in a wok or large nonstick skillet over medium high. Give the oil a minute to heat up, then add the shallots and ginger stir-fry for 1 minute until fragrant. Remove from pan and set aside.

Add 2 more tbs of peanut oil, add the garlic and saute until fragrant, saute mushrooms until tender, set aside.

Add remaining oil in wok and when hot, crack the eggs into the center. Scramble the egg lightly, and then let it set without stirring so it stays in big pieces. Fold the rice in and toss with egg until well combined.  Return all other ingredients to dish and season with salt and soy sauce, heat through. Garnish with scallions and peanuts.