Shiitake Garlic Scape Fried Rice

Meaty aromatic shiitake mushrooms and garlic scapes make this fried rice a delicious side dish or main.

Shiitake Garlic Scape Fried Rice

Serves 2

The golden rice technique of coating the rice in egg yolks used here is a traditional court cuisine recipe from China. The egg yolk creates a distinctly chewy fried rice that has fluffy individual grains. The aromatic, meaty shiitake mushrooms and garlic scapes add texture and bulk out the fried rice making it very filling. I serve the fried rice as a main dish with vegetable side dishes.

“Recipe Tips:

1. If you want to make a bigger batch to serve 4, I suggest making the vegetable and egg white mixture in the amount needed. Make two batches of sauce and coat the required amount of rice in two batches. Fry the rice and combine with the vegetables and sauce in two batches and serve.”

Ingredients

Sauce

1 T gochujang

1 T soy sauce

2 t oyster sauce

2 t sesame oil

1.5 t maesil

1 t mirin

0.50 t rice vinegar

0.25 t sugar

0.25 t kosher salt

0.25 t ground coriander

1/8 t ground black pepper 

Rice

525g (3.5 c) day old rice

2 large eggs, separated

     Egg whites mixed with 0.50 t sesame oil and 0.25 t kosher salt 

Stir Fry

80g (9 small - medium) shiitake mushrooms, cut 0.25 in thick slices

0.25 t ground black pepper

14g (1 T) butter

4 t soy sauce

165g (1.5 c) maneul jjeong (garlic scapes), cut into 1 in lengths

100g (0.75 c) onion, small dice

10g (2 t) ginger, minced

4 garlic cloves, minced

Recipe Know-how

1.      In a small bowl, stir together the sauce ingredients and set aside.

2.      In a medium mixing bowl, mix the rice with the egg yolks until every rice grain has been coated. Set aside.

3.      In a small bowl, mix the egg whites with the sesame oil and kosher salt. Set aside

4.      In a large saute pan, heat 1 T vegetable oil over high heat.

• Add the mushrooms and pepper.

• Saute tossing occasionally until the mushrooms have turned golden.

• Add the butter and soy sauce cooking until the soy has been absorbed.

• Add the remaining vegetables and a pinch of salt, saute for 3 minutes or until the onions and garlic scapes are tender-crisp.

• Move the vegetables to the side of the pan and add the egg white.

• Scramble until set, about 30 seconds and mix into the vegetables. Remove from the pan to a plate and set aside.

• Add 1 t more vegetable oil and heat on high.

• Add the rice and cook stirring occasionally for 2.5 - 3 minutes.

The egg yolk should be “set” on the rice and the rice grains should be very separate and heated through.

• Add the vegetables back and mix to combine.

• Add the sauce and cook stirring frequently until all of the rice has been coated in the sauce and it has begun to caramelize some, about 2 minutes longer.

• Taste for seasoning and adjust as desired.

5.      Serve.