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Shiitake Mushroom Brown Rice with Crispy Ginger

Shiitake Mushroom Brown Rice with Crispy Ginger by SeasonWithSpice.com

Open my refrigerator on any given day, and you will find leftover rice.  It’s a staple in the Asian kitchen.  You never really know how much rice will be eaten for dinner, so instead of guessing, just make a giant batch to assure yourself you will have plenty of leftovers for another meal or two.

That day old, crumbly, cold rice is essential for making the perfect fried rice dish.  Just cook up with piles of veggies, meat, or a simple fried egg.

Shiitake Mushroom Brown Rice with Crispy Ginger by SeasonWithSpice.com

Leftover white rice usually means taking out the wok, cranking up the fire, and pouring in the cooking oil, to make a classic fried rice dish.  A tasty lunch, but not the healthiest of choices every week.

Since brown rice is one of our staple grains, I always double up the portion to stretch the leftovers into making a few meals.  It’s a nutritious grain, and offers a mild, nutty, toothsome texture that makes it ideal for creating simple, healthy, sautéed rice dishes in a non-stick pan, like Shiitake Mushroom Brown Rice with Crispy Ginger.

Shiitake mushrooms for Asian vegetarian dishes

In Asia, shiitake mushrooms have long been enjoyed for many of their health-promoting benefits, mainly to boost the immune system and to regulate blood pressure. But it is that versatile, extra mushroom-y flavor that makes shiitake an especially popular ingredient in a variety of Asian-style dishes.

Like brown rice, shiitake mushroom are a must-have for Asian vegetarian cooking, to give dishes a hardy flavor and a meaty texture.  An important ingredient on cold, spring days when you just want to stay inside and munch on a warm, comforting dish of Shiitake Mushroom Brown Rice with Crispy Ginger.

How to slice and stir-fry ginger by SeasonWithSpice.com

For this Shiitake Mushroom Brown Rice recipe, I use a technique in Chinese cooking where fresh ginger is cut into thin matchsticks, fried until crispy brown, and added to the dish as a garnish. The oil that has been infused with ginger is then used to lend flavor and aroma to the entire dish. 

Serve with a hot bowl of miso soup, or just enjoy it as a meal by itself.

Shiitake Mushroom Brown Rice with Crispy Ginger by SeasonWithSpice.com
where to buy good quality spices online? season with spice shop

Shiitake Mushroom Brown Rice with Crispy Ginger 
by Season with Spice 
Serves 2 - 3

Ingredients:
2 tbsp grapeseed oil (or another neutral tasting cooking oil)
1 knob of fresh ginger (2-3 inches long) – peeled and sliced diagonally into matchsticks
2 cloves garlic - minced
1 tsp of Season with Spice's red chili flakes
6 - 8 oz package of fresh shiitake mushrooms - stems discarded, thinly sliced
1/2 lb of thin asparagus - snapped into 2 inch length pieces
3 1/2 cups cooked brown rice (best cooked the day before, and refrigerated overnight) 
1 tbsp low-sodium soy sauce or tamari
1/2 tbsp Shaoxing wine or dry sherry (optional)
Salt to taste
Generous dashes of Season with Spice's ground white pepper
Squeeze of lemon juice

Method: 
1. On medium fire, heat oil in a large sauté pan. Then add in ginger, and stir constantly to prevent burning. Cook until a light, crispy brown - about one minute. Turn heat off, remove the ginger immediately and set aside (leave the oil in the pan).
2. Reheat the ginger-infused oil. Add in garlic, red chili flakes, shiitakes mushrooms, and a small pinch of salt. Cook over medium heat until the mushrooms start to release moisture – about 2-3 minutes. Toss in the asparagus and continue to sauté for another 2 minutes. Add in a bit more oil if needed. Then crumble in the rice to loosen the clumps. Then add in soy sauce (or tamari), salt, and Shaoxing wine (if using), and cook for another 8-10 minutes, or until heated through. Turn fire off.
3. Finally, add in ground white pepper and lemon juice. And either stir in the crispy ginger slices to combine with the rice or use them as a garnish. Serve immediately.

Notes:
- To prepare the mushrooms, wipe them clean with a damp towel. Do not soak mushrooms in water because they will get soggy.
- Instead of asparagus, try adding in fresh spinach or frozen peas. And for a non-vegetarian version, try adding in shrimp or chicken.

10 comments:

happyvalleychow said...

What a beautiful dish with lots of great flavor! Love the ginger preparation :)

Happy Blogging!
Happy Valley Chow

mjskit said...

I don't always have leftover rice in the fridge, but I do love it when it's there. Dishes like this are perfect. Love the combination of brown rice and shiitakes and then the addition of the red pepper flakes and ginger - that got my attention. :) With both love brown rice but I don't cook it near enough. I am buying asparagus now on every visit to the market, so right now - there is always asparagus in the fridge. Time to cook up some brown rice. Love see the links to your store!!! Congratulations!

Wok with Ray said...

All the nature's goodness in this dish and you can't go wrong. My favorite part of this delicious dish is the shiitake mushroom. Looks mouthwatering. :)

justonecookbook said...

I LOVE the new home page! Great job guys!!! I'm a big shiitake lover, and I put it in rice too (we call it Takikomi gohan). This sounds wonderful!

Season with Spice said...

Thank you MJ! It's definitely the time to enjoy some asparagus.

Season with Spice said...

Thank you Nami. Takikomi gohan...I'll try to remember that:)

zuli said...

Wooouwww enaaaakkk ... Lazzitt
www.jualtahitiannonimurah.blogdetik.com

mushroomscanada said...

A wonderful Asian-inspired meal! I always love rice and Shiitake's together and I do often have both on hand. Thanks for sharing!


-Shannon

Candice said...

Yum! this looks absolutely mouthwatering. I love every ingredient in this dish. =)

SeasonWithSpice said...

Which brand of Brown rice would you suggest? I love it but don't keep it in stock.

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