Crispy Rice with Shiitakes and Cabbage

We’ve been on a crispy rice kick lately. Our favorite restaurant in LA makes an incredible crispy rice dish that we get almost every week, but we wanted to come up with our own version at home. My hubby decided to take a stab at it, and it came out amazing! Full of flavor, tons of veggies and the perfect crispy (yet soft) bites of rice. And bonus, it was ready in 30 minutes!

Author: Weelicious

Meal Type: Milk Free

Cuisine: Asian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4 servings

Calories: 1,304 kcal per serving

Ingredients

¼ cup - olive oil
1 cup - shiitake mushrooms
1 bunch - scallions
½ heads - cabbage
2 teaspoons - kosher salt
1 clove - garlic
6 cups - rice
1 tbsp - low sodium soy sauce
2 ½ tablespoons - fish sauce or oyster sauce
1 tbsp - toasted sesame oil
¼ cup - kimchi
peanuts
kimchi
nori

Instructions

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.

Nutrition