For the seasoning
- ¼ cup fish sauce*
- 1 tablespoon kejap manis**
- 1 tablespoon sugar
- ¼ teaspoon white pepper
Combine fish sauce, kejap manis, sugar and white pepper; set aside.
For the dish
- 4 cups cooked, cold long grain rice
- peanut or vegetable oil for the pan
- 8 oz Oyster mushroom torn into bite-sized pieces
- 1 tablespoon, or more, minced garlic
- 2 large eggs, beaten
- 3 green onions, sliced lengthwise and then into1-inch pieces
- 2 tablespoon chopped cilantro
- red pepper flakes (optional)
- tomato, cut into wedges for garnish
- lime wedges for garnish
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.