Olive Vegetable and Chicken Leg Mushroom Fried Rice
Leftover rice makeover. This simple egg fried rice uses olive vegetable as the primary seasoning for a completely distinct flavor profile—small tweaks often lead to new delicious discoveries. For best results, use crisp, fresh mushrooms and meat as add-ins: chicken leg mushroom + fish balls, or fresh shiitake + shrimp are top recommended pairings.
Ingredients
Overnight rice
4 servings
Chicken leg mushrooms
2
Fish balls
7
Eggs
2
Corn kernels
To taste
Chopped green onions
To taste
Olive vegetables
2 spoons
Instructions
1
Step 1
All ingredients.
2
Step 2
Prepared ingredients. Cut the chicken leg mushrooms and fish balls into large pieces.
3
Step 3
First, stir-fry the eggs and chicken leg mushrooms. Use the same amount of oil as you would for regular scrambled eggs—don't add extra oil just because you'll be making fried rice afterwards.
4
Step 4
Stir-fry the chicken leg mushrooms until they turn slightly golden, then add the cold rice and stir-fry for ten seconds. At this point, the rice should look like it has no oil at all.
5
Step 5
Before the rice starts sticking to the bottom of the pan, add the remaining ingredients. Two large spoons of olive vegetable contain a lot of olive oil, and the frozen corn kernels will release water as they thaw in the pan. This provides enough oil and moisture. If more liquid is needed, add a splash of cooking wine or light soy sauce. The fish balls are already cooked, so just stir-fry everything together until heated through.
6
Step 6
Stir everything evenly, season with salt (the olive vegetable already contains salt, so taste first before adding more), sprinkle with green onions, turn off the heat, cover with a lid, and let it rest for two minutes.
7
Step 7
Serve and enjoy.
