Crispy Rice with Shiitakes and Cabbage

Name: Crispy Rice with Shiitakes and Cabbage
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving
Ingredients: 1/4 cup (plus 2 tbsp) olive oil, divided; 1 cup shiitake mushrooms, sliced; 1 bunch scallions, diced dividing the whites and greens; 1/2 head of cabbage, shredded; 2 teaspoons kosher salt, divided; 1-2 cloves garlic, minced; 6 cups cooked rice (brown, white or black work); 1 tablespoon low sodium soy sauce; 2 1/2 tablespoons fish sauce or oyster sauce; 1 tablespoon toasted sesame oil; 1/4 cup finely chopped kimchi; 1/2 cup cooked edamame beans; 4 crispy fried eggs; chopped peanuts, additional kimchi, thinly sliced nori sheets

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4
Calories
585 kcal
Course
Side Dish, Main Course
Cuisine
Asian

Crispy Rice with Shiitakes and Cabbage

Soren Carlson

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This Crispy Rice with Shiitakes and Cabbage has been one of our go-to's for an easy and delicious weeknight meal.

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Ingredients

Servings

1/4 cup (plus 2 tbsp) olive oil, divided
1 cup shiitake mushrooms, sliced
1 bunch scallions, diced dividing the whites and greens
1/2 head of cabbage, shredded
2 teaspoons kosher salt, divided
1-2 cloves garlic, minced
6 cups cooked rice (brown, white or black work)
1 tablespoon low sodium soy sauce
2 1/2 tablespoons fish sauce or oyster sauce
1 tablespoon toasted sesame oil
1/4 cup finely chopped kimchi
1/2 cup cooked edamame beans
4 crispy fried eggs (recipe linked below)
chopped peanuts, additional kimchi, thinly sliced nori sheets

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Instructions

Heat the oil in a large sauce pan over medium high heat. Add the mushrooms and cook for 5 minutes or until golden. Remove the mushrooms to a large bowl.
Add an additional tablespoon of oil to the saute pan and cook the whites of the scallions for 2 minute or until tender.
Add the cabbage and salt and sauté for 3-4 minutes or until tender. Add the garlic and sauté for an additional minute. Remove the cabbage to the mushrooms bowl.
Add 3 tablespoons oil to the sauté pan over high heat and add the cooked rice and 1 teaspoon salt. Evenly coat the rice by tossing with a spatula and press down to evenly coat the bottom of the pan.
Drizzle the soy sauce, fish sauce and sesame oil over the rice and allow to keep cooking on high heat untouched for 5 minutes or until the rice starts to crackle and crisp.
Toss the mixture and add more soy sauce or fish sauce if necessary.
Fold in the mushroom/cabbage mixture, kimchi and edamame and top with scallions.

Notes

Crispy Fried Egg

Nutrition Information

Show Details

Calories 585kcal (29%) Carbohydrates 75g (25%) Protein 16g (32%) Fat 24g (37%) Saturated Fat 4g (20%) Polyunsaturated Fat 4g Monounsaturated Fat 14g Trans Fat 0.02g Cholesterol 164mg (55%) Sodium 2297mg (96%) Potassium 476mg (14%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 306IU (6%) Vitamin C 1mg (1%) Calcium 80mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 585 kcal

% Daily Value*

Calories	585kcal	29%
Carbohydrates	75g	25%
Protein	16g	32%
Fat	24g	37%
Saturated Fat	4g	20%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	14g	70%
Trans Fat	0.02g	1%
Cholesterol	164mg	55%
Sodium	2297mg	96%
Potassium	476mg	10%
Fiber	3g	12%
Sugar	3g	6%
Vitamin A	306IU	6%
Vitamin C	1mg	1%
Calcium	80mg	8%
Iron	2mg	11%