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long grain glutinous rice shiitake mushrooms sesame oil carrots peanuts ginger vegetarian mushroom soy sauce sugar vegetable oil furikake seasoning
Viewed: 49 - Published at: 8 years agoIngredients
- 2 cups long-grain glutinous rice
- 1 oz. dried shiitake mushrooms
- 1 Tbs. toasted sesame oil
- 3 carrots, peeled and grated (1 1/2 cups)
- 1/2 cup roasted peanuts
- 1 tsp. finely grated fresh ginger
- 3 Tbs. vegetarian mushroom stir-fry sauce or sweet soy sauce
- 2 Tbs. low-sodium soy sauce
- 1 tsp. sugar
- 1 Tbs. vegetable oil
- Vegetarian furikake seasoning, such as Eden Shake, for sprinkling, optional
Method
- Soak rice in bowl of water overnight.
- Place mushrooms in heat-proof bowl, and cover with 1 cup boiling water.
- Soak 1 hour.
- Drain, and finely chop.
- (Reserve liquid for another use.)
- Heat sesame oil in nonstick skillet over medium heat.
- Add mushrooms and carrots; stir-fry 5 minutes.
- Stir in peanuts and ginger, and cook 1 minute more.
- Combine stir-fry sauce, soy sauce, sugar, and 1 Tbs.
- water in bowl.
- Stir into carrot mixture, then remove from heat.
- Set aside.
- Drain rice, and transfer to small heat-proof dish that will fit in steamer.
- Stir in 1/4 cup water.
- Place dish in steamer, and steam rice 25 to 30 minutes, or until tender, but grains remain distinct, adding more water, if necessary.
- Transfer rice to large bowl, and stir in vegetable oil and carrot mixture, using chopping motion with spoon to incorporate ingredients.
- Sprinkle with furikake, if using, and serve warm.
