Ingredients
1 1/2 cups water
1 cup jasmine rice, rinsed well
5 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
4 ounces shiitake mushrooms, stems discarded, caps cut into 1/4-inch-thick slices
2 garlic cloves, thinly sliced
1 tablespoon rice-wine vinegar
1 scallion, cut into 2-inch-long pieces, thinly sliced lengthwise
Preparation
Bring water and rice to a boil in a small pot. Reduce heat, cover, and simmer until water is absorbed, about 15 minutes. Remove from heat, stir in 1 tablespoon oil, and season with salt and pepper. Cover, and let stand.
Meanwhile, heat remaining 4 tablespoons oil in a large saute pan over medium-high heat. Add shiitakes in a single layer, and cook, stirring often, until browned and crisp, about 3 minutes. Reduce heat to medium, and cook for 2 minutes more. Add garlic, and cook until light gold, about 2 minutes. Stir in vinegar, and season with salt and pepper. Transfer rice to a platter, top with shiitake mixture, and sprinkle with scallions. Serve immediately.
