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RECIPES

  • Jelly Fish and Maitake Salad
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  • Mushroom Chicken Curry
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  • Stir-fried Black Pepper Beef and Shimeji with Ginger and Scallion
  • Shimeji Aglio Olio

Maitake Fried Rice


Main

6 cups cooked rice, left overnight in the fridge
1 tbsp light cooking oil
10g ginger, chopped
3 cloves garlic, chopped
1 red chilli, finely chopped
1 packet maitake mushrooms, trimmed and separated
1 tbsp sesame oil
1 tbsp Shaoxing rice wine (optional)
1 tbsp premium soy sauce, or to taste
sea salt to taste
freshly ground white pepper to taste
2 eggs
2 tbsp chopped spring onions

  1. Heat the oil in a wok or roomy sauté pan over medium heat. Add the ginger, garlic, and chilli, and sauté until aromatic.
  2. Add the maitake, and cook for 1 minute. Add the sesame oil, cooked rice, and seasoning. Turn up the heat and stir-fry until aromatic, about 1-2 minutes.
  3. Make a ‘well’ in the rice. Add some oil in the well and lower heat to medium. Add the eggs. Season eggs with salt and pepper, and let the eggs start to set before scrambling.
  4. Turn up heat and fry together with the rice for 1-2 minutes. Add the spring onion and turn off heat.

Copyright Hokto Kinoko Malaysia © 2015
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Copyright Hokto Kinoko Malaysia © 2015
  • HOME
  • ABOUT
    • Our History
    • Our Goal
    • Our Technology
  • PRODUCTS
    • Bunapi
    • Bunashimeji
    • Maitake
  • RECIPES
  • CONTACT
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