In true Jessica fashion, I’ve discovered a new favorite meal.
Not surprising—my favorites change often—but this one is a keeper. So good, in fact, that both nights I ate it I didn’t even want dessert.
I doubt that had anything to do with the fact I’d already had dessert for lunch, but still.
Speaking of dessert: guess who was up at 1 a.m. on Saturday making chocolate chip cookies? It wasn’t me.
It was the other person in the house who had never baked before. He insisted he needed cookies, couldn’t stop thinking about them, and eventually got out of bed to rummage through the kitchen. We were nearly out of flour and had almost no brown sugar. He clearly didn’t know where the baking soda was. He just threw ingredients into a bowl, mixed them and hoped for the best.
I drifted in and out of sleep and at times could smell baking cookies from my cozy bed. Maybe I dreamed it. Eventually I fell into a deep sleep—no surprise since I had the bed all to myself. Best feeling ever.
The cookies didn’t turn out. I found them in the trash this morning. He said they tasted awful, so to cheer him up I bought three pints of ice cream. Lesson learned: keep frozen cookie dough on hand for emergencies.
After that failed cookie attempt, he grabbed some of this fried rice from the fridge before coming back to bed. If it’s good enough for a middle-of-the-night snack, it’s good enough for dinner or lunch.
A few months ago I made a pineapple cashew fried rice that I loved for its ease and simplicity, and I’ve been riffing on that idea ever since. Two other dishes—sesame chicken quinoa and Thai chicken quinoa—also inspired this version. Those recipes all come together in this bowl.
Occasionally I cook something I can’t stop thinking about: a meal I want for breakfast, lunch and dinner. This fried brown rice is one of those. It’s not fussy—just simple, satisfying and adaptable. It tastes great hot or cold, reheated, or straight from the fridge.
For me it’s a full meal; for him it’s a side. Either way, I really, really like it.
30 Minute Mushroom Fried Brown Rice
2
to 4
30 mins
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Ingredients
- 4 tablespoons olive oil
- 16 ounces sliced mushrooms
- 3 garlic cloves, minced
- 1/2 teaspoon freshly grated ginger
- 2 large eggs, lightly beaten
- 1 1/2 cups cooked, cooled brown rice
- 2 1/2 tablespoons low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 2 teaspoons toasted sesame seeds
- 4 green onions, thinly sliced
Instructions
- Heat a large skillet or wok over medium heat and add 1 tablespoon olive oil. Add the mushrooms, toss to coat, and cook, stirring occasionally, until soft, about 5 to 6 minutes. Stir in the garlic and ginger and cook for another minute. Remove the mushrooms and any accumulated juices to a bowl.
- Increase the heat to medium-high and add 1/2 tablespoon olive oil. Add the beaten eggs and cook, stirring constantly with a spatula to break the eggs into pieces. Remove the cooked egg to a bowl and set aside.
- Add the remaining olive oil to the skillet and turn the heat to high. Add the rice and stir to coat, then spread into a thin layer and let it toast and turn golden, about 1 to 2 minutes per side—repeat as needed. Stir in the soy sauce and sesame oil.
- Return the mushrooms (and some of their juices if desired) and the eggs to the skillet. Stir thoroughly to combine. Mix in the sesame seeds and green onions, reduce heat to low, and cook until everything is heated through. Taste and adjust seasoning if needed. Serve immediately.
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Almost as good as cookies. Almost.