September 25, 2009

Fried Rice with Mushrooms

We love fried rice, and there are about a million things you could do to it. This is number 34,227: rice with a heavy dose of mushrooms. Originally, this recipe began life as rice pancakes, but when the pancakes refused to maintain their shape, tada! Fried rice! (This same phenomena is how my omelets mysteriously turn into scrambled eggs.) But despite the culinary catastrophe, the rice turned out darn good, and in the end much easier to make than fussy pancakes.

Fried Rice with Mushrooms


5 t olive oil, divided
5 c mushrooms, thinly sliced
½ c onion, finely chopped
½ c red bell pepper, finely chopped
1 garlic, minced
1 T fresh thyme, or 1 t dried thyme
¾ t salt
¼ t pepper
1 c vegetable broth
1 t arrowroot or cornstarch
3 c cooked brown rice


1. Heat 2 teaspoons of oil in a large skillet over medium heat. Add mushrooms, onions, and bell pepper. Cook for 15 minutes or until most of the liquid has cooked off, stirring occasionally.

2. Add garlic and cook for 1 minute. Add the thyme, salt, and pepper. Remove 1 cup of the mixture and set aside.

3. Increase the heat to medium-high. Add the broth and arrowroot. Bring to a boil and cook 1 minute, stirring constantly. Set aside but keep warm.

4. In another pan, add the remaining tablespoon of oil and heat over medium-high heat. Dump in the rice and reserved mushroom mixture. Stir fry until desired doneness. Serve hot with mushroom sauce.

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