BHA & BHT Free Black Pepper Mushroom Fried Rice with Snow Peas
Total time30 min
Prep time15 min
Cook time15 min
5.0(8)
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Learn more →Ingredients
4 servings
- 3 cups cooked long-grain white rice, day-old and cold
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp toasted sesame oil
- 1 ½ tsp freshly cracked black pepper
- ½ tsp sugar
- 3 tbsp neutral oil (such as vegetable oil or canola oil), divided
- 3 large eggs, beaten
- 10 oz cremini or shiitake mushrooms, stems trimmed, sliced ¼ inch thick
- 4 scallions, white and light green parts thinly sliced, dark green tops reserved for garnish
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 6 oz snow peas, strings removed
Instructions
- 1
In a small bowl, stir together the soy sauce, oyster sauce, sesame oil, black pepper, and sugar until the sugar dissolves. Set aside.
- 2
Heat a large wok or 12-inch skillet over high heat until a drop of water evaporates on contact. Add 1 tbsp of the neutral oil and swirl to coat. Pour in the beaten eggs and scramble, stirring constantly, until just set but still slightly glossy, about 45 seconds. Transfer to a plate and set aside.
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