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Ingredients for 3-4 servings:

2 tablespoons oil, divided

2 ounces shitake mushrooms, stems trimmed, wiped or brushed clean and trimmed

4 whole scallions, trimmed, sliced on the diagonal

2 cloves garlic, minced

1/4 teaspoon dried red pepper flakes

3 cups cooked and cooled rice (Texmati, Jasmine)

1/2 cup cooked green peas

3 large eggs, beaten with 1 tablespoons water

2 teaspoons Tamari sauce

2 tablespoons torn cilantro leaves

salt and freshly ground pepper to taste.




Heat up a wok over medium low heat.  Add one tablespoon oil and saute the mushrooms for 2 minutes until they soften.  Move them up the sides of the pan, pour in 1/2 tablespoon and add the onions, garlic and red pepper flakes.   Cook these briefly in the hot oil and then stir in the mushrooms followed by the rice and peas, mixing them with the other ingredients until they are hot.  Again, make an opening in the center of the pan and pour in first the remaining 1/2 tablespoon oil, then the beaten eggs, and the Tamari sauce.  Use chopsticks to mix the Tamari into the eggs.  When the eggs have set on the bottom stir the remaining ingredients into them with the chopsticks until they are completely cooked.  Stir the cilantro in last.


Serve immediately.  Add more Tamari sauce or salt and freshly ground pepper at the table.