GINGER FRIED RICE WITH MUSHROOMS

This recipe stemmed from a fried rice recipe courtesy of Alex Weibel, and then had a lot of fun experimenting with different veggies and flavors during quarantine when you had to get a little more creative with what was left in the grocery store. Her whole thing with this one is that it is perfect for getting rid of stuff in your fridge. Turns out that same mentality works when you are scavenging the grocery store!

INGREDIENTS:
Cooked jasmine rice (or brown / any rice you would like to use)
Mushrooms ripped into bite sizes pieces (whatever ones you can find, but shitake or baby portobello are great)
Bok choy (or spinach works great)
3/4 cups edamame or frozen peas
2-3 pieces of ginger (shaved)
1 leeks or 5 scallions
3 garlic cloves
Serrano chile (or jalapeño)
3 tbsp soy sauce
2 tbsp sesame oil
1 egg on top
1 egg scrambled in

In a pan on medium heat, cook your mushrooms for about 5 min in olive oil. Once they get tender, transfer to a bowl and set aside. In the same pan, add in bok choy (if using spinach, wait a bit to add because it doesn’t take very long to cook) scallions, garlic and jalapeño and cook for another 5 min. Transfer to the same bowl as the mushrooms. Add a bit more oil to your pan if it looks dry. Add in your cooked rice and flatten against the bottom of the pan. Cook for 5 min on high heat so the rice gets really crispy. Add in the frozen peas (or edamame), ginger, soy sauce, sesame oil and spinach if you’re using. Stir so that everything is evenly coated. Crack and egg in a bowl and whisk. Pour egg over rice and cook untouched for another 3-5 min for added crisp. Remove from heat and combine all together. Bonus add: add a fried egg on top!