Gai Lan and Shiitake Stir-Fried Brown Rice
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.
- 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)
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.
2Place the soy sauce, brown sugar, and Sriracha in a small bowl and stir until the sugar dissolves; set aside.
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.
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.
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.
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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