Mushroom Fried Rice

Ingredients:

  • garlic cloves
  • fresh ginger (optional)
  • mushrooms (I used a handful of enoki mushrooms.)
  • tofu (I used about half a block and only because someone bought it for me. This is totally optional.)
  • 2 ears of baby corn (also optional)
  • vegetarian mushroom sauce
  • soy sauce or a similar vegetarian cooking sauce
  • oil
  • water (yeah…water…)
  • cooked rice (I almost forgot the rice…)

To Make:

  1. Crush a few garlic cloves (maybe two about the size of your thumbnail or four the size of your baby finger).
  2. Break off a piece of ginger about the size of the tip of your thumb. Wash, peel, and slice the ginger into very thin slices.
  3. Wash your vegetables (mushrooms also). Might as well drain and rinse off the tofu, too.
  4. Cut your corn into two or three pieces and slice it into small slices.
  5. Cut your tofu into small triangles (or cubes, whatever).
  6. Cut your mushrooms however you want.
  7. Your rice should already be cooked, by the way…thought I’d mention it again.
  8. Heat up your wok.
  9. Pour in a little oil (just enough).
  10. Add the garlic and ginger. It should already be sizzling.
  11. The garlic should be brown in less than a minute or two if your heat’s high enough. Add the corn and tofu. Stir constantly.
  12. Is it sticking? Pour in a little bit of water, just enough…
  13. Add about 7-10 splashes of mushroom sauce and a couple splashes of soy or similar vegetarian cooking sauce.
  14. Add your rice. Stir constantly until the water is absorbed.
  15. How’d it turn out? Here’s mine:

img_20160927_1141191

Now ya’ll probably understand why I haven’t been posting much lately. There’s another reason, but I might prefer to explain later.

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Categories: rice | Tags: , , , , , , , , , , , , , | Leave a comment

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