Mushroom Fried Rice

Make it on a griddle for maximum crispiness.

By Joy Cho and Nicole PapantoniouPublished: May 15, 2023

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mike garten

Yields:

4 serving(s)

Total Time:

25 mins

Cal/Serv:

422

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Consider reaching for your indoor or outdoor griddle to make fried rice: The surface gets nice and hot and provides a large area to cook up a big batch of fried rice for a crowd.

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Ingredients

4 Tbsp.
canola oil, divided
4 oz.
shiitake mushrooms, stemmed, caps sliced
4 oz.
cremini mushrooms, quartered
Kosher salt and pepper
6 oz.
kale, leaves torn into bite-size pieces (save stems for other use)
2
cloves garlic, finely chopped
4 cups
cooked long-grain rice
1 Tbsp.
soy sauce
2 tsp.
sriracha, plus more for serving
2
large eggs, beaten
2 tsp.
toasted sesame oil

Directions

1. Step 1Heat stovetop griddle on medium-high or outdoor griddle on high. Drizzle with 11/2 tablespoons canola oil and spread on surface. For outdoor griddle, reduce heat to medium-high. Add mushrooms, season with 1/4 teaspoon each salt and pepper, and cook, turning occasionally, until golden brown, 3 to 6 minutes for stovetop; 5 to 6 minutes for outdoor; transfer to plate.
2. Step 2Drizzle griddle with 1 tablespoon oil and spread on surface. Add kale and 1/4 teaspoon each salt and pepper and cook, turning and tossing, 1 minute. Toss with garlic and cook 1 minute; transfer to same plate.
3. Step 3Drizzle griddle with 1/2 tablespoon oil. Add rice, spread in even layer, and cook, undisturbed, 1 minute. Drizzle with soy sauce and sriracha, fold to combine, and move rice to edges of griddle to create well in center.
4. Step 4Turn off heat; add remaining tablespoon canola oil, then eggs and cook, stirring constantly, until nearly set, 30 seconds to 1 minute. Fold eggs into rice along with mushrooms, kale, and sesame oil. Serve with additional sriracha if desired.

NUTRITIONAL INFORMATION (per serving): About 422 calories, 19.5 g fat (2 g saturated), 93 mg cholesterol, 513 mg sodium, 52 g carbohydrate, 3 g fiber, 2.5 g sugar (0.5 g added sugar), 10 g protein

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