Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Mushrooms, Sausages, and Eggs Over Rice

Vegetables, also Vegetarian Foods

Mushrooms, Sausages, and Eggs Over Rice
Ingredients:
8 dried shiitake mushrooms
2 or 3 Chinese sausages (optional)
1 Tablespoon corn oil
3 eggs
2 cups raw rice, cooked and cooled to room temperature
2 Tablespoons sesame oil
salt and white pepper, to taste
1 scallion, minced
Preparation:
1. Soak mushrooms in one cup warm water, drain and sliver them. Strain and reserve half the liquid.
2. Slice sausages (if using them), heat corn oil in a wok and stir-fry them for one minute, remove them from pan and drain on a paper towel.
3. Beat eggs and add sesame oil and beat until combined then add to oil left in the wok and fry, stirring, for one minute until almost set, add mushrooms and remove from the heat immediately.
4. Bring reserved mushroom water to boil, add rice, stir, and heat through and transfer to a large warm serving platter or bowl tossing with salt and pepper, if needed. Remember, two cups of rice makes six cups of cooked rice.
5. Pour egg mixture over the rice, sprinkle with scallion pieces and serve.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720