Crispy Rice with Shiitakes and Cabbage
This Crispy Rice with Shiitakes and Cabbage has been one of our go-to's for an easy and delicious weeknight meal.
Ingredients
- 1/4 cup (plus 2 tbsp) olive oil, divided
- 1 cup shiitake mushrooms, sliced
- 1 bunch scallions, diced dividing the whites and greens
- 1/2 head of cabbage, shredded
- 2 teaspoons kosher salt, divided
- 1-2 cloves garlic, minced
- 6 cups cooked rice (brown, white or black work)
- 1 tablespoon low sodium soy sauce
- 2 1/2 tablespoons fish sauce or oyster sauce
- 1 tablespoon toasted sesame oil
- 1/4 cup finely chopped kimchi
- 1/2 cup cooked edamame beans
- 4 crispy fried eggs (recipe linked below)
- chopped peanuts, additional kimchi, thinly sliced nori sheets
Instructions
- Heat the oil in a large sauce pan over medium high heat. Add the mushrooms and cook for 5 minutes or until golden. Remove the mushrooms to a large bowl.
- Add an additional tablespoon of oil to the saute pan and cook the whites of the scallions for 2 minute or until tender.
- Add the cabbage and salt and sauté for 3-4 minutes or until tender. Add the garlic and sauté for an additional minute. Remove the cabbage to the mushrooms bowl.
- Add 3 tablespoons oil to the sauté pan over high heat and add the cooked rice and 1 teaspoon salt. Evenly coat the rice by tossing with a spatula and press down to evenly coat the bottom of the pan.
- Drizzle the soy sauce, fish sauce and sesame oil over the rice and allow to keep cooking on high heat untouched for 5 minutes or until the rice starts to crackle and crisp.
- Toss the mixture and add more soy sauce or fish sauce if necessary.
- Fold in the mushroom/cabbage mixture, kimchi and edamame and top with scallions.
Notes
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