Ingredients
1½cupslong grain rice
3tbspcooking oil
½lbcremini mushrooms,sliced thin
½lbshiitake mushrooms,stems removed, caps sliced
½lbwhite mushrooms,sliced thin
¼tspdried red pepper flakes
1tbspfresh ginger,grated
6scallions,including green tops, sliced thin
½tspsalt
¼cupsoy sauce
½cuppeas,frozen
1tspAsian sesame oil
Preparation
Bring a medium pot of salted water to a boil. Stir in the rice and boil for about 10 minutes until just done. Drain the rice and set aside to cool.
Meanwhile, in a large nonstick frying pan or wok, heat 1 tablespoon of the cooking oil over moderately high heat. Add half the mushrooms and cook for about 5 minutes, stirring frequently, until the mushrooms are tender and golden. Transfer to a plate.
Repeat with the remaining mushrooms and another tablespoon of the cooking oil. Add these mushrooms to the plate.
In the same frying pan, heat the remaining tablespoon of cooking oil over moderate heat. Add the red-pepper flakes, ginger, and scallions and cook for about 30 seconds, stirring, until fragrant.
Increase the heat to moderately high and add the rice, salt, and soy sauce. Cook, stirring, for 2 minutes and then add the peas and mushrooms.
Cook, stirring, until everything’s warm, for another 1 to 2 minutes. Remove the pan from the heat and stir in the sesame oil.
Serve and enjoy!
