Thai Style Oyster Mushroom Fried Rice

© 2006 Elissa Rubin-Mahon

For the seasoning

Combine fish sauce, kejap manis, sugar and white pepper; set aside.

For the dish

Preparation

Heat oil in wok on a high flame, add oyster mushrooms and cook until beginning to caramelize. Add the minced garlic and cook lightly, push to side of pan. Add eggs cook until set. Add rice and seasoning mixture. Cook until rice is thoroughly hot and stir in the green onions. Garnish with cilantro, tomato, red pepper flakes and lime wedges. (Squeeze lime onto rice before eating.)

Notes

* Fish sauce is a basic seasoning for Thai food. It is available in most supermarkets and in Asian grocery stores.

** kejap manis is an Indonesian soy sauce that is sweetened with palm sugar molasses. Purchase the medium not the sweet variety. It is available at Asian grocers. You may substitute a mixture of half soy sauce and half molasses or dark brown sugar with an adequate result.

About the chef

Elilssa Rubin-Mahon has been collecting culinary mushrooms on the North Coast for more than 25 years. She is past president and vice-president of SOMA, and the founder of the SOMA Culinary Group. Elissa currently writes a culinary column for Mushroom, the Journal of Wild Mushrooming and is writing a mushroom cookbook. In her spare time, she teaches classes on mushroom cookery and preserving.