Ginger Fried Rice with Shiitake Mushrooms

1. 1

   Heat a wok or a 12-inch nonstick skillet over moderate heat until hot, then add 1/2 teaspoon vegetable oil and swirl around wok.

2. 2

   Add half of egg mixture and swirl wok to coat bottom with a thin layer about 5 inches in diameter.

3. 3

   When egg crepe is set, about 45 seconds, transfer with a wide metal spatula to a plate to cool.

4. 4

   Make another egg crepe with another 1/2 teaspoon vegetable oil and remaining egg mixture in same manner.

5. 5

   Stack crepes, roll into a cylinder, and cut crosswise into 1/4-inch-wide strips, then unroll.

6. 6

   Heat remaining 2 tablespoons vegetable oil in wok over high heat until it begins to smoke.

7. 7

   Add ginger, white part of scallions, and salt and stir-fry until fragrant, about 30 seconds.

8. 8

   Add shiitakes and stir-fry until tender, 3 to 5 minutes.

9. 9

   Crumble rice into wok and stir-fry until lightly browned, 10 to 15 minutes.

10. 10

    Remove from heat and add scallion greens, egg strips, and sesame oil, tossing to combine.

* Per serving · 4 servings · Values may vary.

No additional tips available.