Gai Lan and Shiitake Stir-Fried Brown Rice


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Gai Lan and Shiitake Stir-Fried Brown Rice

4 to 6 servings Easy
4.0 2
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Ingredients (12)

  • 8 ounces gai lan (also known as Chinese broccoli or Chinese kale)
  • 2 tablespoons soy sauce
  • 1 1/2 teaspoons packed dark brown sugar
  • 1 teaspoon Sriracha hot sauce
  • 2 tablespoons vegetable oil
  • 4 ounces shiitake mushrooms, stems trimmed, sliced 1/4 inch thick
  • 1 teaspoon kosher salt, plus more as needed
  • 1/2 medium yellow onion, finely chopped
  • 2 medium garlic cloves, minced
  • 4 cups steamed long-grain brown rice, chilled
  • 2 large eggs, lightly beaten
  • 2 scallions, minced (white and light green parts only)


Gai lan, also known as Chinese broccoli or Chinese kale, is a dark green leafy vegetable with stems that are crisp and slightly sweet. It adds a hearty element to this healthy and satisfying combination of brown rice and shiitake mushrooms.

What to buy: If you can’t find gai lan, substitute broccolini. Cut both the stems and the heads into 1/4-inch pieces and cook them together with the onion in step 4.

Game plan: Make sure your brown rice is cooked and chilled, as freshly cooked rice has a texture that is too soft and will make the finished dish soggy.

To prepare 4 cups of cooked brown rice, use 1 1/3 cups long-grain brown rice, 2 2/3 cups water, and follow the instructions for our Basic Steamed Brown Rice.

This recipe was featured as part of our Healthy Cooking photo gallery.


  1. 1Cut the gai lan leaves from the stems. Cut the stems crosswise into 1/4-inch-thick pieces; place in a small bowl. Stack the leaves and cut crosswise into 1-inch-wide pieces; set aside.
  2. 2Place the soy sauce, brown sugar, and Sriracha in a small bowl and stir until the sugar dissolves; set aside.
  3. 3Heat 1 tablespoon of the oil in a large nonstick frying pan or wok over medium-high heat until shimmering. Add the mushrooms, sprinkle with 1/2 teaspoon of the salt, and cook, stirring rarely, until browned around the edges, about 3 minutes. Transfer the mushrooms to a medium bowl.
  4. 4Heat the remaining tablespoon of oil in the same pan over medium heat until shimmering. Add the reserved gai lan stems, onion, garlic, and remaining 1/2 teaspoon salt and cook until the onions have softened, about 5 minutes.
  5. 5Add the reserved gai lan leaves, rice, and cooked mushrooms and cook, stirring occasionally, until the leaves just start to wilt and the mixture is heated through, about 4 minutes. Add the reserved soy sauce mixture and stir to combine.
  6. 6Push the rice mixture to one side of the pan, add the eggs, and cook, stirring occasionally with a rubber spatula, until almost set, about 2 minutes. Season to taste with salt. Remove the pan from heat, sprinkle with the scallions, and toss to combine. Serve immediately.
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