Fried rice with shiitakes and asparagus

Arroz frito con shitake y esparragos.p&V

 At home we eat a lot of rice and grains. We have farro, millet, amaranth, but definitely, rice is a huge favorite at home. We eat basmati rice, jasmine, sticky rice, black, red… And I usually prepare two or three cups, so that makes a lot. I like to  prepare food in large batches, it works better with my crazy schedule.

Arroz frito con shitake y esparragos.p&V

But some times I get really in the mood for cooking and  I when I turn my head around, suddenly I have lots of cooked grains, huge amounts of salsa, salad dressing you name it! ??. This is when this recipe comes in very handy, transform your leftover rice into F-R-I-E-D?R-I-C-E!

 

Arroz frito con shitake y esparragos.p&V

At home we always use brown rice, it is a better choice. If you use just eat white rice and  you want to switch, probably you’ll need a little bit of time to get used to brown rice. But I promise you it’s worth it. Brown rice is less processed than white, has fiber and vitamins and minerals. Brown rice usually has some color, it can be light brown, red, black coffee, etc.

Arroz frito con shitake y esparragos.p&V

White rice has  the germ and bran removed, leaving only the endosperm. Yep, only carbohydrates! Which when they are together with the bran and germ it is ok to eat them. But when eaten  alone the endosperm does not help us much, is more fattening. It is best to eat every part of rice. As it is in nature, that’s perfect! I do not know who came up with the idea that white was better. Anyway, the good news is that more and more types of rice are in the market these days.?? ??  

Arroz frito con shitake y esparragos.p&V

Brown rice is like white rice, a cup of rice for two cups of water to cook. But it is better if you  soaked it at night or for a few hours. Grains, nuts and legumes have phytic acid, an acid that prevents them from sprouting. It is a miracle of nature, really everything is planned in an incredible way !!

Arroz frito con shitake y esparragos.p&V

This acid does not let us take advantage 100% of all the minerals and vitamins of the grain, nut or legume that we will eat. But if soaked for a few hours, it is best overnight, the acid almost disappears. I put my grains or legumes to soak before bedtime in the pot where I’m going to cook them later, it is that easy. In the morning, I just throw the water away where rice was soaked, add fresh water and done. Here is the recipe, hope you like it.

fried rice with shiitakes
0 from 0 votes

Fried rice with shiitakes and asparagus

Perfect idea for leftover rice.
10 mins
20 mins
30 mins
4 -6

Ingredients

  • 1 + 2 tablespoons oil neutral taste
  • 2 cups chopped asparagus into small pieces about a fist
  • 1 cup shiitake mushroom 5 or 7 fungi, sliced, stems removed
  • 2-3 cloves garlic minced
  • 1 teaspoon grated fresh ginger
  • 4 cups cooked rice about 11/2 to 2 cups uncooked rice
  • 1/4 cup soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • a pinch of sea salt
  • 1 teaspoon chili paste sambal Olek or siracha

Instructions

  • In a large skillet add 1 teaspoon oil and the asparagus. Let them for three to five minutes. Until they are cooked but crunchy and delicious. When they are done, put them on a serving platter and set aside.
  • In the same pan, add the mushrooms, move constantly until cooked through and slightly caramelized. Take them out and put them next to the asparagus.
  • In the same pan add 2 more tablespoons neutral oil, add the garlic and ginger, leave it for 30 seconds, stirring constantly to avoid burning.
  • Add the rice and move until it is warm.
  • In a small bowl, mix sesame oil, soy sauce, rice vinegar and chili. Add it to rice and mix carefully
  • Add the mushrooms and asparagus, add a pinch of salt.
  • Test for seasoning and serve immediately.
Author: piloncilloyvainilla.com

 

Arroz frito.P&V