Ingredients
- 8 dried shiitake mushrooms
- 3 tablespoons peanut oil
- 2 large eggs, gently beaten having a pinch of kosher salt
- 4 scallions (white-colored and eco-friendly), thinly sliced
- 1/4 cup minced carrot
- 1 large clove garlic clove, minced
- Pinch red chile flakes
- 1 teaspoon minced peeled fresh ginger root
- two tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 3 cups cooked lengthy-grain grain
- 1 cup cooked meat decline in 1/2-inch cubes, for example pork, pork, beef, or chicken
- 1/2 cup frozen peas, defrosted inside a strainer at 70 degrees
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Directions
Place the mushrooms in a tiny bowl and canopy with boiling water and soak until re-hydrated, about twenty minutes. Drain. squeeze dry, and cut mushrooms in quarters. Put aside.
Heat 1 tablespoon from the peanut oil inside a well-seasoned wok or large non-stick skillet over medium-high temperature. Swirl to coat the pan. Pour within the eggs, swirl the pan therefore the egg forms a sizable thin pancake. (Lift the advantage from the egg to permit any uncooked egg to operate towards the center.) When the egg has set, transform it from the pan onto a cutting board. Awesome, reduce 1 " pieces.
Eliminate the pan having a paper towel as well as heat the rest of the peanut oil over high temperature. Add some scallions and carrots and stir-fry for 1 1/2 minutes. Add some mushrooms, garlic clove, chile. and ginger root. stir-fry for one minute more. Add some soy sauce. sesame oil and grain and stir-fry for two to three minutes. Add some meat, peas, and reserved egg, prepare, stirring until heated through, about two to three minutes. Serve immediately.
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