Ingredients
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8 cloves garlic, sliced
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3 bunches scallions, minced
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3 1/2 tablespoons soy sauce
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1 tablespoon chicken broth or 1 tablespoon vegetable broth
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1/2 teaspoon salt
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5 cups chilled white rice
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2 tablespoons vegetable oil
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3 tablespoons rice wine or 3 tablespoons sherry wine
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1/4 cup chopped cilantro
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1/2 teaspoon ground black pepper
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1/2 lb white mushroom
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1/2 lb fresh shiitake mushroom
Instructions
- Mix the soy sauce and broth together in a small bowl.
- Heat oil in a deep skillet or wok until hot but not smoking.
- Add garlic and stir fry for 15 seconds or so.
- Add fresh mushrooms and cook 1 to 2 minutes, until slightly softened.
- Add rice wine or sherry and cook until mushrooms are tender (about 3 more minutes).
- Stir in scallions and cook until almost all liquid has evaporated.
- Add rice and cook, stirring frequently, about 2 minutes (or until heated through).
- Stir in soy and broth mixture, salt and pepper, and cilantro, if using.
- Give the whole thing a good toss.