Mushroom & Bug Fried Rice
Fried rice is my thing, I have it at least once a week and for me it is the perfect way to use up leftover rice (and any bits and pieces I may have in the fridge). In this instance, it is not about leftovers but about letting two incredible ingredients sing together - fresh local QLD bugs, and beautiful mushrooms. I always drown my fried rice in chili oil (kitchen staple for me).
Prep: 15 minutes - Cook: 10 minutes - Serves: 4 - Difficulty: Easy - Recipe: Hayden Quinn
Ingredients
2 tbs rice bran oil
10cm thumb ginger, julienned
4 cloves garlic, sliced
3 green shallot, sliced
3 bugs, halved and cleaned by your friendly fish monger then cut into small bite size pieces
200g king brown mushrooms, diced
3 lap chong (Chinese Sausage), cut into chunky disks
4 cups, day old cooked rice
1 tbs soy sauce
1/4 cup frozen peas
3 eggs
Sea salt, to taste
1 tbs sesame oil
To serve
Crispy shallot, garnish to your liking
Chili oil, garnish to your liking*
Notes
* Chili oil is a great condiment to have in the fridge and one which is readily available these days, however the best chili oil it the one you make at home. My recipe for chili oil is here…
Method
Step 1. Heat oil in a large wok (or large nonstick fry pan) over high, high heat. Working quickly add spring onion, garlic, ginger and mushrooms. Cook 30-60 secs until aromatic. Add bugs and stir fry for 30 secs (hot hot hot pan!). Add lap chong and toss through for a further 30 seconds. Remove all ingredients from the pan to a large bowl and set aside.
Step 2. Place wok or pan back on high heat. Add rice and using a wooden spoon break up any clumps, tossing to coat in any remaining oil and toasting slightly (1-2 mins). Reintroduce the mushroom and bug mix and toss through the rice, mixing well. Pour in soy and peas and continue to toss through rice.
Step 3. Whisk together eggs with salt and sesame oil. Push rice to one side of pan and add egg mix to open side of pan, mix gently until eggs are nearly set and then mix through rice.
Step 4. Serve hot and with garnishes of crispy shallot and chili oil.
