This Shiitake Fried Rice Recipe from Meatless: More Than 200 of the Very Best Vegetarian Recipes (Clarkson Potter, January 2013) by Martha Stewart Living is a must-add to your Meatless Monday lineup. Fried rice is a restaurant standby that’s easy to make at home, especially if you have leftover rice. It’s also open to many interpretations, depending on the vegetables in your crisper (think carrots, broccoli, and snap peas). Frozen edamame is a handy shortcut; keep some in the freezer for adding protein to other stir-fries, as well as to soups and salads.
Shiitake Fried Rice
Recipe from Meatless by Martha Stewart Living
1 tablespoon plus 1 teaspoon canola oil
2 large eggs, lightly beaten
Coarse salt and freshly ground pepper
1 pound shiitake mushrooms, stemmed, thinly sliced
3 garlic cloves, minced
2 tablespoons minced peeled fresh ginger
¼ to ½ teaspoon crushed red pepper flakes
4 cups cooked brown rice
1 cup frozen shelled edamame, thawed
4 scallions, trimmed and thinly sliced
3 tablespoons fresh lime juice (from 2 to 3 limes)
2 tablespoons low-sodium soy sauce
1. In a large nonstick skillet, heat 1 teaspoon oil over medium. Add eggs; season with salt and pepper. Cook until set, 1 to 3 minutes. Transfer to a cutting board and let cool; roll up and thinly slice crosswise.
2. In same skillet, heat remaining tablespoon oil over medium-high. Add mushrooms, garlic, ginger, and red pepper flakes; season with salt. Cook, tossing frequently, until mushrooms are tender, 2 to 4 minutes. Add rice, eggs, edamame, scallions, lime juice, and soy sauce. Cook, tossing, until rice is heated through, 2 to 3 minutes. Serve immediately.
456 calories, 11 g fat (1.5 g saturated fat), 105.75 mg cholesterol, 71 g carbohydrates, 16 g protein, 8 g fiber