1 pack of asian dried mushrooms
2 tablespoons sesame oil
2 eggs lightly beaten
2 cups of pre cooked long grain rice.
2 tablespoons tamari or soy sauce
1 small onion chopped
1/8 tsp five spice powder
1/8 tsp of sugar
1/2 cup of frozen peas thawed
1 cup of raw shelled peanuts.
1/2 Cucumber sliced and peeled
Sambal Olek sauce for the side optional
Soak the mushrooms in a bowl for about 10-15 minutes, remove any woody stems and keep the water for the end. slice mushrooms in to slivers.
Heat 1 tablespoon of sesame oil in a wok or frying pan on medium heat add the egg and cook into an omelet. When finished cooking roll up the omelet and cut into 1 inch strips.
Put raw shelled peanuts on a baking sheet and into the oven at 350 for about 20 minutes.
In the pan heat the remaining tablespoon of oil on medium and add the onion and cook for 3 minutes. Stir in the rice. I like to cook the rice the night before and keep in the fridge. It creates a less sticky version. Next add the mushroom, soy sauce, five spice powder, sugar and peas. Cook for about 5 minutes and add a little mushroom water when it gets too dry.
Too serve scoop the rice into a small bowl and mold a dome and put on the plate. Put egg strips on top and put cucumbers on the side. Finish with roasted peanuts and Sambal Olek sauce or any other sambal you may like.Tweet