This isn't your typical takeout fried rice. Nutty brown rice, umami-rich shiitake mushrooms, crisp broccoli, and scallions come together in a simple one-pan dish that's both comforting and nourishing. Finished with toasted sesame oil and black sesame seeds, it's packed with savory flavor and makes a satisfying side or plant-forward main.
TIME40m
SERVES4 People
INGREDIENTS
- 1 cup short grain brown rice
- 2 cups water
- 1 strip kombu, discarded at end
- 5 dried shitake mushrooms , cooked with rice, then sliced
- 1 tablespoon sesame oil
- 1 1/2 cups broccoli or broccolini, chopped
- 1 cup fresh shitake mushrooms, thinly sliced
- 6 scallions , cut into 1" pieces
- 2 tablespoons tamari soy sauce (or Bragg's liquid amino)
- 2 tablespoons Chinese cooking wine
- 1 teaspoon toasted sesame oil
- 1 tablespoon black sesame seeds
SHOPPING LIST
- 1 bag short grain brown rice
- 1 strip kombu, discarded at end
- 1 bag dried shitake mushrooms
- 1 jar sesame oil, light in color
- 1 bunch broccoli or broccolini
- 1 cup fresh shitake mushrooms
- 1 bunch scallions
- 1 bottle tamari soy sauce (or Bragg's liquid amino)
- 1 bottle Chinese cooking wine
- 1 bottle toasted sesame oil
- 1 jar black sesame seeds
EQUIPMENT
- Small pot with cover
- Large sauté pan
STEP 1
Place the rice, water, kombu, and dried shiitake mushrooms in a small pot. Cover and bring to a boil over high heat. Once boiling, reduce the heat to a simmer and cook for about 30 minutes, or until the rice is tender and the water is absorbed.
STEP 2
While the rice cooks, prepare the broccoli or broccolini, fresh shiitake mushrooms, and scallions.
STEP 3
When the rice is done, remove and discard the kombu. Remove the cooked shiitake mushrooms, thinly slice them, and set aside.
STEP 4
Heat the sesame oil in a large sauté pan over medium heat. Add the broccoli, fresh shiitake mushrooms, sliced cooked shiitake mushrooms, and scallions. Sauté for about 1 minute, until the vegetables begin to soften.
STEP 5
Add the tamari and Chinese cooking wine, then cook for another minute, stirring to coat the vegetables.
STEP 6
Add the cooked rice to the pan and mix well, breaking up any clumps. Continue cooking for another 1–2 minutes, adding a splash more tamari or cooking wine if needed.
STEP 7
Finish with toasted sesame oil and black sesame seeds. Gently toss until everything is well combined and the flavors come together. Serve warm.
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