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.

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.