Shiitake & Shrimp Fried Rice

Serves: 2

Prep time: Less than 20 minutes
Cook time: 20 minutes

• 1 (8-ounce) package Giorgio® Shiitake mushrooms, sliced
• 1 tablespoon sesame oil
• 4 green onions (scallions), thinly sliced, with some reserved for garnish
• 2 carrots, finely diced
• 3½ ounces (about 1 cup) sugar snap peas, roughly sliced
• 2 tablespoons fresh ginger, peeled and finely chopped
• 2 garlic cloves, minced
• 2 cups cooked brown or white rice
• 5 ounces cooked large shrimp, peeled and deveined
• 2 tablespoons oyster sauce
• 1 tablespoon honey
• Zest and juice of 1 lime
• 2 tablespoons soy sauce
• ½ cup chopped fresh cilantro
• 2 large eggs
• Sriracha, your favorite hot sauce, or chili oil, for drizzling

1. Heat a wok or large skillet over medium-high heat. Add the sesame oil and mushrooms and cook for 3-4 minutes, stirring occasionally, until the mushrooms are golden brown and lightly crisp around the edges.
2. Add the green onions, carrot, and sugar snap peas. Cook for 1–2 minutes, stirring frequently, until the vegetables begin to soften.
3. Stir in the ginger and garlic and cook for 1 minute, until fragrant.
4. In a small bowl, whisk together the oyster sauce, honey, lime zest and juice, and soy sauce. Add the sauce to the pan along with the cooked rice and cooked shrimp. Toss everything together and cook for 2–3 minutes, until the rice is hot and the shrimp are heated through.
5. Meanwhile, cook the eggs in a separate skillet until done to your liking.
6. Remove the rice from the heat and stir in the chopped cilantro. Taste and season with additional soy sauce, lime juice, salt, or pepper as needed.
7. Divide the fried rice among serving bowls. Top each with a fried egg, drizzle with sriracha or chili oil, and garnish with the reserved sliced green onions, extra cilantro, and lime wedges.

NOTES

• Use cold rice. Day-old refrigerated rice works best for fried rice recipes because it's drier, helping the grains stay separate and develop that classic fried rice texture. If using freshly cooked rice, spread it on a baking sheet to cool for 20–30 minutes before cooking.
• Customize the vegetables: Bell peppers, broccoli, edamame, corn, or bok choy all make great additions. Just adjust the cooking time depending on the vegetable.
• Swap the protein. This recipe is just as delicious with diced chicken, thinly sliced steak, tofu, or leftover rotisserie chicken in place of the shrimp.
• Adjust the heat. Add a pinch of red pepper flakes while cooking, or drizzle with extra sriracha or chili crisp before serving if you prefer more spice.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until hot. (If you're using pre-cooked shrimp, avoid reheating multiple times to keep them tender.)