October 19, 2008
I’m so excited every time I open my mailbox to find my new issue of whole living body+soul, I’m always pleasantly surprised to find so many articles that actually interest me. I am never disappointed! This Martha Stewart Publication is my favorite magazine right now.
I found this recipe for Shiitake Fried Rice in the October, 2008 issue of whole living body+soul and I knew right away that I wanted to try it. This is also a vegetarian dish so I know that BigSis will enjoy it. I’ve always loved shiitakes, but never knew of their amazing health benefits. I never knew that they were packed full of antioxidants, potassium, zinc, and lentinan, that stimulates the immune system. An excellent addition to your meal if you’re starting to feel run down or trying to stave off a cold.
So, here we go with the recipe. I have to admit that I made this recipe while my family was lurking over me so I did not get as many photos as I would have liked. HayHay was more interested in getting the rice in his belly than in watching me take photographs. To start with, here are the ingredients.
I cooked the rice first, sliced the mushrooms, and cooked the edamame. I started with the edamame in the pods just because I think they turn out better if you cook them in the pods and then shell them. The bag of edamame in pods makes exactly one cup of shelled edamame!
It was so easy from this stage. I missed getting a photo of the shiitakes sauteing in the oil, garlic, ginger, and red pepper flakes. I never measure exactly; (which is why I can’t bake) so I ended up adding two teaspoons of butter to the mushrooms because they seemed a little dry. I probably did not start with enough oil when starting out with the garlic and ginger. Oh, and I used olive oil instead of vegetable oil.
From this point, I added the rice, the edamame, the cooked and sliced egg, the lime juice and soy sauce. I did leave out the scallions, (because I don’t like them and I’m the cook); and I was going to use chives, but I forgot to go cut some from my herb pot. I just tossed everything gently and it was done!
I don’t cook with a lot of ginger, but the combination of ginger, garlic, lime, and red pepper flakes in this rice turned out just amazing!
Now, for myself or for BigSis, this would be a complete meal. But, no! Not for the meat-eating men that live in our house! Since I learned that a long time ago, I had already planned to make pork tenderloin to go along with the Shiitake Fried Rice. They went really well together! All I do with my pork tenderloin is cover it in a paste of olive oil, garlic, and a lot of fresh ground pepper. I grill on high for five minutes on each side, then turn to medium and another five minutes on each side. Cover and let rest. Turns out perfect every time!
Here’s the final plate, missing the side salad and some fresh Kalamata Olive Bread from Trader Joe’s. Did you think we could have a meal without bread? Silly!
I was really happy with the way this Sunday Supper turned out. I hope you give it a try!