Categories: Asian
Ingredients
- 5 tbsp. high-temp cooking oil (such as canola)
- 1 cup long-grain white rice
- Salt and pepper
- 1 1/2 cups chicken stock
- 1/2 lb. shiitake mushroom caps, thinly sliced
- 2 leeks, quartered lengthwise and sliced into 1/2-inch pieces
- 2 stalks celery with leafy tops, chopped
- 2 red or green finger chiles, chopped
- 4 garlic cloves, sliced or chopped
- 1/2 cup Chinese rice wine or dry sherry
- 3 tbsp. butter
- 2 cups chopped leftover chicken or pork
- 2 tbsp. soy sauce
- 2 large eggs, beaten
- 1/2 cup thinly sliced cilantro
Directions
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Line a baking sheet with foil and place in the freezer.
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In a saucepan, heat 1 tbsp. oil over medium-high heat. Add the rice. Stir until toasted, about 1 minutes; season with salt and pepper. Add the stock. Bring to a boil. Cover and reduce heat to medium-low. Cook until the rice is tender, about 15 minutes. Spread the rice out on the chilled baking sheet to cool quickly.
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In a large nonstick skillet or wok, heat the remaining 4 tbsp. oil over high. Add the mushrooms. Cook, stirring often, until browned, 4-5 minutes. Add the leeks, celery, chiles and garlic. Stir-fry until soft, 2-4 minutes. Add the rice. Toss until heated through, about 3 minutes. Add the wine. Scoot the rice to sides of the pan. Melt the butter in the center of the pan. Add the chicken. Stir until hot, about 1 minute. Add the soy sauce. Slowly pour in the eggs. Cook, stirring to coat the rice evenly without scrambling the eggs, for 1-2 minutes. Remove from heat. Mix in the cilantro. Season with salt.