What do you do when your pantry is nearing critical shortages and you only have a little bit of chicken in the fridge? Cook up a quick, filling, and EXTREMELY tasty fried rice! The mushrooms, chicken, and rice can all be prepared the night before or in advance to speed things along. It goes together -very- quickly and is a favorite in my home! 
Ingredients
2 cups chicken broth
1 1/2 cups long-grain white rice
5 tablespoons vegetable oil
1 lime
1 pound boneless chicken breasts
Salt and freshly ground pepper
2 teaspoons Asian spice mix (I always have some of this mixed up and on hand) or Chinese five-spice powder
2 large eggs, beaten
1/2 pound dried shiitake mushrooms and/or black fungus, stemmed and thinly sliced
1/4 cabbage, cored and thinly slices
2 small carrots, shredded (a couple of handfuls)
1 cup onion, halved vertically and sliced into thin half-moons
3 cloves garlic, finely chopped
One 2-inch piece fresh ginger, peeled and grated or minced
1/3 cup tamari (dark soy sauce)
Method:
1. Soak the shiitakes and/or fungus in a bowl of boiling water for 30 minutes
2. Remove shiitakes and/or fungus from bowl, reserving 1/4 cup of the soaking liquid
3. Slice the shiitakes (after stemming) and/or fungus very thinly
4. Rub the chicken breasts with the juice of 1 lime and slice thinly. Season with salt, pepper and Asian spice mix (or the five-spice powder) and put in the fridge for 30 minutes minimum.
5. In a medium saucepan, bring the broth and 3/4 cup water to a boil. Stir in the rice, cover and cook over low heat for 18 minutes. Fluff with a fork and place in a large bowl to cool. (I place the bowl in the freezer to speed the process, stirring the rice at intervals)
6. In a large, deep nonstick skillet or wok, heat 2 tablespoons oil over high heat. ; Add the chicken to the pan and stir-fry for 3 minutes. Transfer to a plate.
7. Heat 1 tablespoon oil in the skillet, then add the eggs and scramble for 2 minutes. Push the eggs to the side of the pan, add the remaining 2 tablespoons oil and lower the heat to medium. Add the mushrooms, onion and carrots and stir-fry for 2 minutes.
8. Add the scallion, cabbage, garlic and ginger and stir-fry for 1 minute.
9. Add the cooked rice and crisp it for a couple of minutes. Stir in the tamari, reserved mushroom liquid and reserved chicken.
Makes 4-6 servings
Last month I was invited to participate in the blogging collective “Kwanzaa Culinarians“. Linking writers throughout the African diaspora it includes such heavyweights as Chef Bryant Terry, as well as known foodies like Sanura of “My Life Runs On Food“, ...
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My mouth waters just looking at the ingredients. Shitake mushrooms in fried rice…delicious! I think I’ll cook up some fried rice this weekend. Thanks for the recipe.
My mouth waters just looking at the ingredients. Shitake mushrooms in fried rice…delicious! I think I’ll cook up some fried rice this weekend. Thanks for the recipe.
Hi Veron
It goes together so quickly as well 
I love shiitake mushrooms 
they are so smoky and meaty 
Let me know how it turns out 
Hi Veron
It goes together so quickly as well 
I love shiitake mushrooms 
they are so smoky and meaty 
Let me know how it turns out 
I love fried rice! I make my fried rice with bacon, Char Siew (Chinese Barbecued Pork), eggs and green onions. I have a similar version of your chicken fried rice with Chinese sausage, shitake mushrooms and chicken. I had help with that one, using Asian Home Gourmet?ǨѢs Cantonese Claypot Rice paste. I will add cabbage next time to see how it turns out! Your looks great!
Aww thanks Sim
I am always trying to work around the kosher requirements of my diet that exclude pork and shrimp and those gorgeous crab you posted (among other things). I adore shiitake and black fungus especially and use them to fill up recipes a lot – along with tofu. The cabbage came about cos we had a piece in the fridge that was languishing. It worked out so well I kept it in the mix lol 
What is rice paste? Sounds intriguing!
Aww thanks Sim
I am always trying to work around the kosher requirements of my diet that exclude pork and shrimp and those gorgeous crab you posted (among other things). I adore shiitake and black fungus especially and use them to fill up recipes a lot – along with tofu. The cabbage came about cos we had a piece in the fridge that was languishing. It worked out so well I kept it in the mix lol 
What is rice paste? Sounds intriguing!
The paste I used is from the brand Asian Home Gourmet. It is like a premix of spices and seasoning ingredients in a pack. I just add that to the rice and ingredients after they are all cooked. It made my Claypot Chicken Rice very fragrant!
Very nice!
I have bookmarked the recipe and will definitely be trying it 
I will also pass by one of the Asian ‘marts here to try and see what seasoning mixes they have 
I make a simple spice mix myself but I think for your recipe I will try something more substantial 
Thanks so much for sharing and Happy New Year! 
Very nice!
I have bookmarked the recipe and will definitely be trying it 
I will also pass by one of the Asian ‘marts here to try and see what seasoning mixes they have 
I make a simple spice mix myself but I think for your recipe I will try something more substantial 
Thanks so much for sharing and Happy New Year! 
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