SHIITAKE FRIED RICE                        


  • 2 tablespoons sesame oil
  • 1 large egg, beaten
  • 1 cup diced extra-firm tofu, patted dry
  • 1 cup thinly sliced (fresh or dried) shiitake mushrooms
  • 1/2 cup finely sliced cabbage
  • 1/4 cup finely chopped parsley
  • 1 large carrot
  • 1 tablespoon finely grated fresh ginger
  • 1 teaspoon minced garlic
  • 3 teaspoon miso tamari
  • 3 cups cold cooked long-grain white rice
  • 4 tablespoons chopped scallions 


  1. For dried mushrooms, add the shrooms to a bowl and add 2 cups of water. Let it sit for 20 minutes. Drain and slice into pieces. Set aside.
  2. For fresh mushrooms, simply rinse and slice into pieces. Set aside.
  3. Heat a pan over low-medium heat. Add sesame oil.
  4. Once it's hot, add ginger + garlic + onion. Stir and saute until the onions are translucent. 
  5. Add the sliced mushrooms. cabbage, carrot, and parsley (reserve a little for garnish). Stir and cook for 4-5 minutes over the same low-medium heat.
  6. Add soy sauce, salt, pepper, paprika, and vegetable broth (if using). Stir and cook for 2 minutes (4-5 minutes if you're using veggie broth).
  7. Next, add the cooked rice and mix well. 
  8. Transfer to a serving bowl, garnish with freshly chopped parsley, finely sliced green onions and black sesame seeds and serve. 


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