Recipe Challenge: Fried Rice with Mushrooms

Mushrooms and I have a…well…rocky relationship. That’s to say I’ve spent the better part of my life avoiding them. For many years, they simply struck out in both the taste and texture departments. (Unless they were hidden so deeply in a dish as to be completely unrecognizable.) But some years ago I learned about the nutritional benefits of mushrooms, and since then have been trying to accept them into my life. I can now eat mushrooms on a pizza without wincing and can make a suitable mushroom gravy when needed. I’ve also been cooking with them more as I would any regular vegetable. The results have been…not the worst, but I still have a long way to go in become the world’s greatest mushroom chef.

Part of this re-examination of mushrooms has involved trying different varieties. For the most part, and thanks to their explosion of the 2000s, portabella mushrooms have been my go-to. But our local grocery store has upped its game in the produce section, and now all sorts of mushrooms are readily available. One of the newest things now for sale is this:

mushroom mix

“Exotic blend?” Erm, well…okay. Save for the portabellas, I guess shitake and oyster mushrooms still count as exotic these days. I brought them home with no plan of what to do with them. Only then entered in a challenge put forth by 8bit’s ringleader Liores: create a recipe using three chosen ingredients — peppers (hot or bell), mushrooms, and eggs. Well now…suddenly my fancy, exotic mushrooms took on a whole new meaning.

In thinking of meals that might include mushrooms, peppers, and eggs, my thoughts naturally turned towards breakfast — omelets, scrambles, fritattas, and such seemed perfect for such ingredients. Well, that is if the thought of eating mushrooms for breakfast didn’t give me pause. I needed something where the mushrooms would be suitably cooked and “disappear” into the dish. With that in mind, one meal jumped out: fried rice! Oh yes, what better way to incorporate different vegetables into one dish with (usually) good results? Hence my newest creation: Fried Rice with Mushrooms!

Now, to say that I have a fried rice “recipe” would be a lie. Fact is, fried rice is one of those nice dishes where you can throw in a little of this and a lot of that and smidge of something else, and most of the time, things turn out okay. So instead of a traditional list of ingredients and instructions, I’m going the sorta kinda play-by-play route, which, you should know, is unheralded as I’m perfectly awful at taking pictures of my cooking while it is happening. Apologies here for any blurry images.

Fried Rice with Mushrooms

First up in prep, the veggies. Here we have (going counterclockwise from bottom left), the mushroom mix (portabella, shittake, oyster), a large serving of broccoli spears, half a white onion, a few baby carrots, one egg, one bunch of scallions, and a bell pepper. Taking half the mushroom mix (about 4 ounces), I chopped everything up into bite-sized pieces.

ingredients - veggies

Next, we have the oil and spices. From left to right, teriyaki sauce, rice vinegar, canola oil, garlic powder, salt, and pepper.

ingredients - spices

And finally, the cooked and slightly cooled rice. (In this case white jasmine, because it was all I had.)

rice

Now onto the stove. First, heat a couple tablespoons of oil in a large pan or wok over medium high heat. Then add in onion, pepper, and carrot. (If you like, you can also add in some chopped garlic.) Sauté until the carrots have softened a bit — about 8 minutes.

friedrice1

Then throw in the broccoli and mushrooms. Keep on stirring and cooking until the mushrooms have browned – another 5-6 minutes.

friedrice2

In a small bowl, lightly beat the egg. In the wok, create a small well in the center of the pan by moving your veggies out and up the sides a bit. Drop the egg into the center of the pan. Let it cook from about 2 minutes before incorporating it into the mixture.

friedrice3

Once the egg has been stirred in, fold in approximately 1 1/2 cups of the cooked rice.

friedrice4

Season the mixture with 3-4 tablespoons of teriyaki sauce, 1 tablespoon of rice vinegar, a couple good shakes of garlic powder, and salt and pepper to taste. Stir well and let the rice and veggies cook over heat for 3-4 minutes more.

friedrice5

Sprinkle scallions over the rice and let them warm through.

friedrice6

Serve the fried rice warm on its own or with your favorite Asian-inspired meat dish and/or egg rolls and/or whatever else you like.

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As a postscript, I must say that this recipe considerably changed my opinion of mushrooms. They lent delightfully hearty and earthy flavors to the fried rice, which were quite appealing, and which made the meal all the more filling. Needles to say, this dish is going into regular rotation, mushrooms and all!


While Cary’s happy to talk food here, she’s also pretty good at doling out words about video games at United We Game while simultaneously maintaining her own blog, Recollections of Play. You can also find an archive of fun, geeky articles from her and like-minded souls at Geek Force Network.

 

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Shhh…it’s a secret!

baking-ingredients-FotografiaBasica

In gaming, there’s nothing like a good secret, or seven. Sometimes, you stumble across a secret — a path you never saw before, an item that gives you special powers, or a new place to visit. Other times, secrets are revealed for the benefit of masses or handed down between generations. It’s often the same in cooking. Maybe you carry a centuries-old secret family recipe, or maybe you figured something new out last week when you attempted to spice up your boring macaroni and cheese. In this post, I’m sharing a few of my favorite food-related secrets, some that I’ve discovered through trial and error, others that came through word-of-mouth (or the Internet).

For the best lightly-sweetened, mashed sweet potatoes, try some honey.
Somewhere in the past, I stumbled across the world’s simplest recipe – honey butter sweet potatoes. Simply cook and mash sweet potatoes (or yams) and stir in a couple tablespoons each of honey and butter. But one time with this recipe, during a crazy “I must eat healthy!” moment, I eliminated the butter and used only honey. The results were surprisingly tasty! I was a little worried that the potatoes would turn out gooey or sticky, but instead they took on a silkier texture, kind of like the effect of adding cream to mashed white potatoes. But what was really great was that the honey sweetened up the potatoes just enough to really bring out their flavor. With a couple pinches of salt, they were perfect. I now always make my honey sweet potatoes around the holidays when everything else on the table is already rich and laden with calories.

Tired of bland stir-fry? Infuse your soy sauce with brown sugar and ginger.
A few weeks back, I posted a stir-fry recipe that’s in my regular meal repertoire. Well, it contains a big secret; one that I only recently discovered! Prior to making my own stir-fry sauce, I had been using the bottled “teriyaki” sauces from the grocery store. While not bad, they were always too salty and overpowering for my taste. Then a friend told me about her homemade stir-fry sauce, the main components of which were soy sauce, brown sugar, and ginger. Well, I took that idea straight to the kitchen and haven’t looked back at bottled sauces. Adding brown sugar and (ground) ginger to soy sauce gives it a great flavor that, when cooked, is reminiscent of your favorite Chinese take-out. The versatile sauce can be used over noodles and rice, vegetables and meat. And you can add all sorts of other flavors to it — garlic, onion, pepper, vinegar — depending on your taste buds. And if you think it’s too thin, a little bit of cornstarch will thicken things right up.

If you aim to make thin, chewy cookies, only use one egg in the mix. 
Despite having a decent, hands-on knowledge of cooking science, this one took me awhile to latch onto. As most of you know, eggs are a staple in baking and cooking. Not only to they add flavor and richness, but they also act as binders and as leavening agents. That last bit is important when it comes to flour-based baked goods like cookies and cakes — eggs work to help the batter rise properly as it cooks. So, generally speaking, when you make a traditional cookie recipe that uses two eggs, the cookies turn out light, puffy, and have a cakey, crumbly texture. If you eliminate one egg, thereby eliminating a leavening agent, the cookies generally turn out a little thinner, chewier, and crispier around the edges – almost like those “freshly-baked” cookies you see on TV! Of course, a lot depends on the freshness of the eggs, the temperature regulation of your oven, the batter itself, and so on, so a little experimentation may be required to get things to your liking.

What’s my powerhouse ingredient when it comes to seasoning homemade soup? Oregano!
I’d long held the notion that oregano was only for spaghetti sauce and pizza until I started making my own soup. I followed several recipes but soon ventured out on my own, particularly when it came to bean soup, a perennial favorite. The main issue I had when it came to bean soup was getting the seasoning right. While beans offer up unique flavors, just cooking them in broth wouldn’t do. Plenty of the soup recipes that I worked with included oregano as a component, but never as the main spice. Well, one day, being low on spices and with a ready pot of bean soup, I added in a good amount of dried oregano, some salt, a couple bay leaves, and some garlic powder, and let things simmer away. The results? Fantastic! The oregano gave the soup a hearty and bright aroma and lent the beans a nicely herbed flavor. I now keep loads of oregano round during the winter just for soup-making! (P. S. This goes mainly for broth-based soups, though I’m sure oregano has it’s place in cream-based soups as well.)

Want to punch up those chocolate brownies/cookies/cake pops? A little coffee goes a long way.
This is one of my favorite it’s-not-really-a-secret secrets. And I say this not just because I adore coffee, but because coffee and chocolate are simply a baking match made in heaven! Ever since discovering years ago a chocolate brownie recipe that used finely-ground coffee in the mix, I’ve been hooked on adding coffee grounds to any recipe that calls for baking cocoa. (And coffee in liquid form has it’s place too. 🙂 ) But the real secret behind using coffee in baking is getting it as finely ground as possible. Some coffee grinders do a suitable job of this — I think a mortar and pestle works even better. But however you grind up the coffee, the particulates need to be super-duper tiny in order to extract all the tasty deliciousness. And using it doesn’t make your chocolate dessert taste like coffee, it just makes it taste even more rich and chocolately!

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Do you have any favorite (and shareable) cooking or baking secrets?


Let’s see just how many blogs Cary can put on her roster before going mad! While you’ll find her here on occasion, you’ll more likely to catch her over on United We Game or Geek Force Network; or better yet, working on her own blog about gaming and nostalgia and such, Recollections of Play.