MUSHROOM-FRIED RICE

This is a traditional fried rice with lots of mushrooms—they are what makes this dish so good! 1½ cups (375 mL) uncooked rice yields 3 cups (750 mL) of cooked rice. You can make this with brown rice but use either a jasmine brown or a basmati brown.

¼ cup (60 mL) vegetable oil, divided

2 cups (500 mL) sliced shiitake mushrooms, about ½ lb (250 g)

6 oz (175 g) torn oyster mushrooms

6 oz (175 g) sliced cremini mushrooms ¼ cup (60 mL) finely chopped white part of green onions, about 4 pieces

1 tbsp (15 mL) peeled finely chopped ginger 1 tbsp (15 mL) finely chopped garlic

3 cups (750 mL) cooked Thai jasmine rice 2 tbsp (30 mL) sliced garlic chives

(or other chives)

¼ cup (60 mL) vegetable stock or water 2 tbsp (30 mL) soy sauce (dark if available) 1 tsp (5 mL) black rice vinegar or balsamic vinegar

Salt to taste

2 packed cups (500 mL) roughly chopped baby spinach

1 tsp (5 mL) sesame oil or more to taste

GARNISH 2 tbsp (30 mL) sliced green part of green onion

1 Heat 2 tbsp (30 mL) vegetable oil in a wok over high heat. Add mushrooms and cook until beginning to soften, about 1 minute. Add remaining 2 tbsp (30 mL) vegetable oil, green onion whites, ginger and garlic. Cook, stirring rapidly for 1 minute.

2 Add rice and garlic chives, stirring until well combined, about 1 minute. Add stock, soy sauce and black rice vinegar. Stir, using a spatula to break up any rice that clumps together. Season with salt. Add the spinach and sesame oil and cook until spinach wilts, about 30 seconds.

3 Place in serving bowl. Garnish with sliced green onion greens. Serves 6