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–+ servings

Leek & Mushroom Fried Rice

Leek & mushroom fried rice is super easy and pairs perfecly with a savory chicken, beef or fish.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Side Dish
Calories: 155
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups cooked white rice (Instant or about 1/3 dry rice cooked according to package instructions)
  • 1 + 1 tbsp + tsp sesame oil
  • 1 leek
  • 2 cloves garlic
  • 1 tbsp fresh shaved or minced ginger
  • 100 g mushrooms (approx 6 medium mushrooms)
  • 1 tbsp + soy sauce
  • 1 tsp fish sauce
  • 1 tbsp rice vinegar

Method
 

Prepare Produce:
  1. Slice mushrooms into fairly thin slices.
  2. The leek: Cut off a little from each end of the leek (the roots and the very tips of the greens). Remove a couple of the outer layers of the leek if it doesn't look super vibrant and throw away. Rinse well the remainder of the leek. Cut to separate the dark greens from the white of the leek. For the dark greens, slice thin cross ways and keep separated in a pile. For the white, do one long cut to lengthwise and then slice cross ways thin to get little half circles.
  3. Mince or thinly slice garlic & shave/mince ginger if using fresh ginger root not jarred.
Fried Rice
  1. Heat a wok ( or large skillet if you don't have a wok ) over medium high heat (around 60-70%) with 1 tsp sesame oil. Save remaining tbsp for later. When hot add in your dark green leek and fry until starting to brown and crisp, about 5 minutes. Remove from pan and set aside.
    1 + 1 tbsp + tsp sesame oil, 1 leek
  2. Add remaning tbsp of sesame oil to the wok and add in the rest of your leek + mushroom, continiously stir for 2-3 minutes until both mushrooms and leeks have fully softened.
    1 + 1 tbsp + tsp sesame oil, 1 leek, 100 g mushrooms (approx 6 medium mushrooms)
  3. Add in ginger & garlic and cook another 30 seconds to 1 minute -- continuously stirring to avoid burning of any ingredient.
    2 cloves garlic, 1 tbsp fresh shaved or minced ginger
  4. Add in vinegar & fish sauce and stir another minute to let the vinegar cook out.
    1 tbsp rice vinegar, 1 tsp fish sauce
  5. Add in soy sauce (just 1 tbsp to start) and your cooked rice and turn heat up a little (around 80-90%) and stir continuously for 2-3 minutes. Remove from heat immediately to prevent rice stickig to pan.
    1 tbsp + soy sauce, 2 cups cooked white rice
  6. Taste test and stir in a little extra soy sauce until you have your desired level of salty/savory. Serve up and enjoy!

Nutrition

Calories: 155kcal

Notes

4 servings based on this being a side dish. Calories are per serving. 
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