Shrimp and Shiitake Mushroom Fried Rice
A quick one-dish fried rice with shrimp, shiitake mushrooms and soy sauce. Fried rice is Chinese in origin; attributed to China though the dish carries pan-Asian touches.
Ingredients
| 2 tablespoons | 30 ml | Oil, for sautéing |
| 5 | Garlic cloves, minced | |
| 2 tablespoons | 30 ml | Onion, chopped |
| 1 teaspoon | 5 ml | Ginger, minced |
| 8-10 | Medium peeled shrimp | |
| 5 pieces | Fresh shiitake mushrooms, chopped | |
| 2 cups | 480 ml | Cooked rice |
| 1 teaspoon | 5 ml | Salt |
| 1/2 teaspoon | 2.5 ml | Pepper |
| 2 tablespoons | 30 ml | Soy sauce |
| 1 teaspoon | 5 ml | Instant chicken-flavored broth powder |
| 3 tablespoons | 45 ml | Peas |
| 1 | Large red chili, seeded and finely sliced |
Instructions
- Heat the oil and sauté the garlic, onion and ginger until fragrant.
- Add the shrimp and mushrooms and stir until the shrimp change color.
- Add the cooked rice, then the salt, pepper, soy sauce and chicken-flavored broth powder. Mix well until evenly combined.
- Add the peas and red chili and cook briefly. Remove from heat.
- Serve hot, sprinkled with fried onions and scrambled eggs.