A delightful dish for mushroom and fried rice lovers, this recipe features shiitake and king oyster mushrooms, with a special touch of sha cha sauce to elevate the flavors. Perfect for utilizing day-old cold rice for fluffy grains.
1 : Rinse the rice until water runs clear.
2 : In a medium-sized saucepan, boil rice with water until it reduces to the rice level.
3 : Cover, and simmer on low for 15 minutes until water is absorbed and rice is tender.
4 : Remove from heat, cover for 5 minutes to steam and fluff rice.
5 : Let rice cool to room temperature and refrigerate overnight.
6 : Heat 1 tbsp oil, cook shiitake and oyster mushrooms for 5 minutes until tender and browned.
7 : Season mushrooms with light soy sauce, set aside.
8 : Add 2 tbsp oil to wok, stir in day-old rice and sauce mixture.
9 : Add back mushrooms, chili oil, and scallion whites.
10 : Mix well, garnish with more scallions, and enjoy!
