Fried wild rice with mushrooms
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Cooking oil |
| 1 | teaspoon | Minced ginger |
| 2 | teaspoons | Minced garlic |
| 2 | Green onions, chopped | |
| ½ | cup | Chopped onion |
| ½ | cup | Diced celery |
| ½ | cup | Frozen peas and carrots |
| Thawed | ||
| 1 | Egg | |
| ½ | cup | Small cooked shrimp |
| ¼ | cup | Diced cooked ham |
| 4 | cups | Cooked wild rice |
| 2 | tablespoons | Oyster sauce |
| 2 | teaspoons | Sesame oil |
| pinch | White pepper | |
| ¼ | cup | Chicken broth |
| 2 | teaspoons | Cooking oil |
Directions
GOLDEN EGG THREADS
* GOLDEN EGG THREADS:
To make golden egg threads, heat a small nonstick frying pan over medium heat until hot. Add 2 teaspoons cooking oil and 1 lightly beaten egg; tip the pan to spread the egg thinly over the bottom of the pan Cook the egg until barely set; turn once and cook the other side about 30 seconds. Remove and let cool. Cut into thin shreds.
Heat a wok over medium high heat until hot. Add the cooking oil, ginger, and garlic and stir fry for 10 seconds. Add the green onions, onion, celery, peas and carrots, shrimp, and ham and stir fry for 2 minutes Reduce the heat to medium low. Add the wild rice, egg shreds, oyster sauce, soy sauce, sesame oil, white pepper ant the chicken broth; Toss to mix well.
Source: The Well Seasoned Wok Typed by Dale/Gail Shipp