Oyster Mushroom Fried Rice

• 3 King Oyster Mushrooms
• 1 tsp vegetable bouillon powder ( I use Knor non MSG vegetable stock powder)
• 4 tbsp soy sauce ( light salt)
• 4 tbsp oil
• 7 Garlic Cloves
• 1/2 red onion
• 1 medium bell pepper ( any colour will do)
• 1 tbsp butter
• 2 cups cooked rice
• 2 stalks green onions or any other garnish

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Mushrooms

1. Clean and dry Oyster Mushrooms,
2. Remove tops and chop
3. Slice Mushroom stalks into 1 inch scallops
4. In a large bowl, combine 4 minced garlic cloves, 2 tbsp. soy sauce, oil, and broth. To make the broth mix powder in 1 cup of hot water and mix until dissolved. then add broth to bowl.
5. Marinate mushroom scallops in bowl for at least 1 hour to over night. I do mine overnight
6. Once marinated brown the mushrooms in a skillet using the butter and set aside

Rice

1. To make the rice heat a skillet I prefer to use a stainless steel Wok as I can go higher heat. I don't use none stick as I don't want the coating getting ruined.
2. Once pan is hot add 2 tbsp. oil, then onions. once the onions are translucent ( this will not take long). Add the remaining garlic cloves chopped stir and cook until garlic is fragrant.
3. Add chopped peppers and mushroom caps, and keep stirring. once the peppers soften add you rice and keep stirring and watching so it does not burn
4. Once vegetables and rice are well combined add the remaining soy sauce and removed off heat.
5. Garnish with green onions or anything else you would like. I like to garnish mine with green onions, a poached egg and a homemade balsamic reduction.
6. ENJOY!!!!

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