The night the boy cooked… Shitake Mushroom Fried Rice

friedrice.jpg This week my schedule has been really crazy, due to a lot of end of the quarter projects combined with a unusual number of department lectures that I’ve been attending. When I didn’t have time to make dinner, DH stepped in (with only minimal urging) and decided to make Pineapple fried rice, loosely based on the recipe in “From the Earth: Chinese Vegetarian Cooking.” He combined steamed fresh shitake mushrooms (from the farmer’s market), pineapple chunks, water chestnuts and seasonings with some leftover rice we had in the refrigerator, and sauteed them together in our wok using sesame oil for flavor. He also whisked up a soy sauce free sauce with sherry, sesame oil, and seasonings. It was very tasty. Unfortunately, the basmati rice we used was a bit dry and had too distinctive of a flavor for ideal fried rice- but still, it worked much better than freshly made rice would have for the purposes of fried rice. DH seems to be a rice specialist of late- and it’s definitely a wonderful staple that is great for spur of the moment meals. If you have some leftover rice in your fridge that has dried out slightly and no longer looks as appealing as it once did- why not use it in a delicious fried rice with vegetables, tofu, or protein of your choice? Fried rice is yet another reason to love the best of all gluten free grains, rice.

To browse other things the boy cooked see:
The night the boy baked… Carol Fenster’s Corn Bread
The Night we cooked… Green Pea Risotto and Asparagus Mushroom Sauce
The night the boy cooked… Seven Herb Risotto

The weekly bounty from the farmer’s market- note the shitake mushrooms peeking out of the brown bag on the left

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