Stir-fried with a sweet, tangy and spicy garlic sauce and loaded with meaty mushrooms, this tasty fried rice makes a flavorful side dish or a satisfying main dish.
| 3 tbsp | Louisiana Hot Sauce - Garlic Lovers |
| 2 tbsp | hoisin sauce |
| 2 tbsp | sesame oil |
| 2 tbsp | soy sauce |
| 2 tbsp | rice wine vinegar |
| 2 tbsp | canola oil |
| 8 oz | sliced brown mushrooms |
| 2 | stalks celery, sliced |
| 3 | cloves garlic, minced |
| 4 | green onions, thinly sliced, divided |
| ¼ tsp | salt |
| ¼ tsp | black pepper |
| 2 cups | leftover cooked rice or ready-cooked rice |
| ½ cup | frozen peas |
| 2 | egg beaten |
In small bowl, whisk together The Original “Louisiana” Brand® Hot Sauce Garlic Lovers, hoisin sauce, sesame oil, soy sauce and vinegar.
In wok or large skillet set over high heat, heat canola oil. Cook mushrooms, celery, garlic, half the green onions, salt and pepper, stirring occasionally, for 3 to 4 minutes or until mushrooms are starting to soften. Stir in rice and peas. Cook, stirring occasionally, for 2 to 3 minutes or until well coated.
Move rice to the side and pour in eggs. Let cook for 1 minute, then stir until soft curds start to form. Pour in hot sauce mixture. Cook, stirring occasionally, for 2 to 3 minutes or until rice and peas are heated through and flavors are married. Garnish with remaining green onions and serve with hot sauce.
Tips: Substitute brown mushrooms with a medley of shiitake mushrooms, brown mushrooms and oysters if desired.
Substitute soy sauce with tamari sauce if preferred.
