Rice is a side dish no more in this golden-brown, veggie-heavy recipe from chef-in-residence Bobby Flay. This crispy rice pancake topped with lion’s mane and cremini mushrooms is packed with rich, umami flavor and an extra zing when topped off with chili oil.

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Bobby Flay’s Crispy Rice with Mushrooms

Author: Misfits Market

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Description

Crispy, herby, and packed with umami? Yes, please.

Ingredients

Scale

¼ cup avocado oil
4 ounces lion’s mane mushrooms, cleaned, trimmed, and sliced
4 ounces cremini mushrooms , cleaned, trimmed, and sliced
Kosher salt
Black pepper, freshly ground
3 cups cooked jasmine rice, cooled
2 cups frozen green peas, thawed
4 cloves fresh garlic, finely chopped to a paste
¼ cup chives, chopped, plus more for serving
2 tablespoons fresh thyme, chopped
Drizzle Calabrian chile oil, for serving, if desired

Instructions

For the rice: For the best “crispy rice” results, cook the plain jasmine rice (approximately 1 cup of jasmine rice to 1 ¼ cups water for 10-12 minutes) at least an hour ahead, (up to a day ahead) and transfer the cooked rice to a sheet pan. Spread the cooked rice out in an even layer and allow it to cool completely in the refrigerator before using.
In a large saute pan, heat 2 tablespoons of avocado oil until it begins to shimmer. Working in batches, add the mushrooms, season with salt and pepper, and cook until golden. Transfer them to a platter and set aside.
Place a large cast iron skillet over medium high heat. Heat the remaining 2 tablespoons of avocado oil until it begins to shimmer. Add the cooked jasmine rice to the pan, and, using a heavy-duty metal spatula, spread it in an even layer.
Without disturbing the rice, scatter in an even layer of the cooked mushrooms, thawed green peas, garlic, chives, and thyme. Season with salt and pepper. Allow everything to cook undisturbed for 1-2 minutes. Then, using the spatula, carefully fold the rice and vegetables over. Once the contents of the pan have been redistributed, press down firmly with the spatula, to allow for maximum contact with the hot cast iron. Cook, without stirring, until the edges look very golden brown, about 5 minutes.
Using the spatula, check the bottom for the nice golden brown bits, and once ready, flip the rice and vegetables over, lightly pressing for the other side to get a bit crispy. Cook for 2 more minutes.
Remove from the heat and serve, or transfer it to a platter for serving, if you prefer. Garnish with a sprinkle of fresh chives and a drizzle of Calabrian chile oil for an added boost of flavor.