Maitake Fried Rice

  • 1 med carrot, peeled and sliced
  • 1 med cucumber, sliced
  • 1/2 cup white wine or rice wine vinegar
  • 1 tsp sugar
  • 1 tsp salt
  • 3/4 oz dried maitake mushrooms
  • 1 cup dry wild rice (or rice of choice), cooked according to package directions
  • 1 TBSP fish sauce (or vegan replacement)
  • 2 scallions, finely sliced
  • 3 cloves garlic, minced
  • 2 TBSP cooking oil
  • 2 TBSP butter
  • 4 eggs
  • salt to taste
  • black pepper to taste
  • chopped thai chili pepper (optional)

makes about 4 servings


  1. Begin to cook rice according to directions (when done set aside).
  2. While waiting for rice to cook, grab a small pot, boil vinegar, tsp of sugar and salt, plus 1/2 cup water. When boiling, add carrots and cucumbers. Turn off heat and set aside for about 30 mins. Save about 1/3 of the pickling liquid to store excess pickled topping.
  3. During the time it takes for the pickling process, soak mushrooms in warm water for about 15 minutes. Agitate to remove any debris, and remove/ drain mushrooms. Set aside. Throw away soaking water.
  4. Bring a large pan to medium- high heat with about a mix of cooking oil and butter. Add mushrooms, cook for about 4-5 mins. Add scallions (and optional chopped chili) , cook another minute. Add garlic, cook for another minute. Add rice, stir, and add fish sauce. Reduce to med- heat, cook for about 2 mins.
  5. At this point you can set aside the rice and sunny side up fry each your eggs.
  6. Serve rice into bowls, top with egg, and then picked topping. Sprinkle salt and pepper to taste on top.