Recipe 2: Mushroom Fried Rice

Recipe 2:
Mushroom Fried Rice

1 cup uncooked brown rice (or 3 cups cooked rice)
4 tsp. vegetable oil
12 oz. cremini mushrooms, thinly sliced
8 oz. shiitake mushrooms, stems and gills removed, caps thinly sliced
6 green onions, thinly sliced
1 Tbs. minced fresh ginger
1/4 tsp. crushed red pepper flakes
3 Tbs. soy sauce
3 Tbs. mushroom or vegetable broth
1/2 cup frozen peas, thawed
1 tsp. dark sesame oil

1. Cook rice according to package directions and set aside.
2. Meanwhile, heat 2 tsp. oil in large nonstick skillet or wok over medium-high heat. Add half of both mushrooms and cook, stirring often, 5 minutes, or until tender and golden. Transfer to plate. Repeat with remaining mushrooms and 1 tsp. oil. Add mushrooms to plate.
3. Heat remaining 1 tsp. oil in same pan over medium heat. Add green onions, ginger and red pepper flakes and cook, stirring often, 30 seconds or until fragrant. Increase heat to medium-high and add rice, soy sauce and broth. Cook, stirring often, 2 minutes, then add mushrooms and peas. Cook, stirring often, 1 to 2 minutes, or until heated through. Remove pan from ehat and stir in sesame oil. Serve warm.
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