This is an easy recipe you can adapt to what you have around. Any fresh mushroom is good, and you can use rehydrated dried ones, too. And while I like asparagus, use whatever fresh vegetable you like that's in season.
1 to 3small, hot chiles, like Thai, pequin, arbol or Tabasco
1tablespoongrated ginger
3tablespoons lard, peanut oil or rice bran oil
3cupscooked, cold rice
2eggs, lightly beaten
2tablespoonschopped chives or green onions
1/2pound asparagus, sliced on the diagonal into bite-sized pieces
2tablespoonscilantro or rau ram
2tablespoonssoy sauce
1tablespoonsesame oil(optional)
Instructions
Slice or break apart the mushrooms into bite-sized pieces. Heat a wok or large pan over very high heat until the pan is quite hot. Add the mushrooms and stir fry until they give up their water, which will take a couple minutes. NOTE: If you are using rehydrated mushrooms, this won't happen, so move to the next step after 30 seconds or so.
As the mushroom water boils away, add the ginger, chiles and garlic and mix well. When the water is almost gone, add the oil or fat and stir fry until you get some browning. You want to keep things moving and use really high heat here.
Add the cooked rice, breaking up any clumps. Stir fry 1 minute, then move everything to the side of the wok or pan. Drop the beaten eggs in the space you just made, stirring them to cook. When they are mostly set, mix everything all together. Stir fry another 30 seconds.
Add the remaining ingredients except for the sesame oil, and stir fry 1 minute. If you want, after you mix everything together, let it sit in the pan for 1 minute undisturbed: This gets you some serious browning that's delicious.
Turn off the heat and drizzle over the sesame oil, if using.
Notes
If you are using dried mushrooms, you'll want closer to 3 ounces, maybe even just 2 ounces. Rehydrate them by pouring boiling water over them and letting the mushrooms steep for 30 minutes. If you can't find small, hot chiles, use 1 serrano, minced. Or skip it.