Big Girls Small Kitchen is one of my favorite sites, not least because its founders, Cara Eisenpress and Phoebe Lapine, were nice enough to give me advice when I was starting my first food blog a few years ago (a mutual friend connected us). I made this vegetarian fried rice dish last week and, as usual, they didn’t disappoint.
As Cara says, this recipe is a great meal for weeknights or whenever you’re pressed for time. I added a little extra garlic and soy (noted below), but otherwise I followed her recipe to the letter. If you’re cooking for one, the remaining portion reheated well on the stove the next day.
If you enjoy the dish, be sure to check out their cookbook, In the Small Kitchen!
UPDATE: This dish also can be vegan if you omit the eggs. When I made this recipe a second time, I subbed in spinach and increased the amount of ginger and didn’t even miss them!
- 3 tablespoons canola oil
- About 8 ounces shiitake mushrooms (or a mix of mushrooms), wiped clean and sliced
- 8 cloves garlic, minced
- Kosher salt
- 1 yellow onion, diced
- 4 scallions, white and light green parts, chopped
- 1 large carrot, cut in a half inch dice
- 1 tablespoon minced, peeled fresh ginger
- 3 cups cooked brown rice, cooled (ideally make the rice the day before, but if not, spread it out on a pan after cooking it, and cool and dry it in the fridge for at least 10 minutes)
- 2.5 tablespoons soy sauce
- 3 eggs, beaten with 1/4 teaspoon salt
- 1/2 cup chopped cashews, plus a few whole cashews for garnish
1. Heat 1 tablespoon oil in a nonstick wok or large pan over medium-high heat. Add the mushrooms and cook, stirring constantly until wilted and fragrant, about 2 minutes. Add half the garlic and about 1/4 teaspoon salt, then stir and cook for another minute or two. Transfer to a small bowl.
2. Add about 1 tablespoon oil, then add the onion, scallions, and carrots and stir fry for three minutes, until softened. Add the rest of the garlic and the ginger, and stir-fry for another minute or two until fragrant. Sprinkle in another 1/4 teaspoon salt.
3. Mix in the rice and stir until some pieces become brown and crispy. Add the soy sauce and mix in the mushrooms.
4. Push the whole mixture over to one half of the pan and pour in the eggs. Let them cook for a minute, then use a spatula to pull the eggs in, scrambling them into large pieces. Continue to cook and scramble until they’re fully cooked, then toss the eggs together with the rice. Add the cashews and toss. Taste for salt, adding a bit more salt or soy sauce to suit your palate.
5. Garnish with a few whole cashews and serve!
Soundtrack: Cat Stevens, Teaser and the Firecat