Fried Rice

Fried Rice

8 dried shiitake mushrooms
3 tablespoons peanut oil
2 large eggs, lightly beaten with a pinch of kosher salt
4 scallions (white and green), thinly sliced
1/4 cup minced carrot
1 large clove garlic, minced
Pinch red chile flakes
1 teaspoon minced peeled fresh ginger
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
3 cups cooked long-grain rice
1 cup cooked meat cut in 1/2-inch cubes, such as pork,
ham, beef, or chicken
1/2 cup frozen peas, defrosted in a strainer at room
temperature

Put the mushrooms in a small bowl and cover with boiling
water and soak until re-hydrated, about 20 minutes.
Drain, squeeze dry, and cut mushrooms in quarters. Set
aside.

Heat 1 tablespoon of the peanut oil in a well-seasoned
wok or large non-stick skillet over medium-high heat.
Swirl to coat the pan. Pour in the eggs, swirl the pan so
the egg forms a large thin pancake. (Lift the edge of the
egg to allow any uncooked egg to run to the center.) As
soon as the egg has set, turn it out of the pan onto a
cutting board. Cool, cut into 1 inch pieces.

Wipe out the pan with a paper towel and heat the
remaining peanut oil over high heat. Add the scallions
and carrots and stir-fry for 1 1/2 minutes. Add the
mushrooms, garlic, chile, and ginger, stir-fry for 1
minute more. Add the soy sauce, sesame oil and rice and
stir-fry for 2 to 3 minutes. Add the meat, peas, and
reserved egg, cook, stirring until heated through, about
2 to 3 minutes. Serve immediately.

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