Crispy Rice with Shiitakes and Cabbage
Serves 4
10 mins prep
15 mins cook
25 mins total
This Crispy Rice with Shiitakes and Cabbage has been one of our go-to's for an easy and delicious weeknight meal.
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Heat the oil in a large sauce pan over medium high heat. Add the mushrooms and cook for 5 minutes or until golden. Remove the mushrooms to a large bowl.
Add an additional tablespoon of oil to the saute pan and cook the whites of the scallions for 2 minute or until tender.
Add the cabbage and salt and sauté for 3-4 minutes or until tender. Add the garlic and sauté for an additional minute. Remove the cabbage to the mushrooms bowl.
Add 3 tablespoons oil to the sauté pan over high heat and add the cooked rice and 1 teaspoon salt. Evenly coat the rice by tossing with a spatula and press down to evenly coat the bottom of the pan.
Drizzle the soy sauce, fish sauce and sesame oil over the rice and allow to keep cooking on high heat untouched for 5 minutes or until the rice starts to crackle and crisp.
Toss the mixture and add more soy sauce or fish sauce if necessary.
Fold in the mushroom/cabbage mixture, kimchi and edamame and top with scallions.
