Fried rice

Ingredients:

• 1 cup cooked meat, cut into 1 cm cubes (such as pork, ham, beef or chicken)
• 8 dried shiitake mushrooms
• 3 tbsp. l. peanut butter
• 2 large eggs, lightly beaten with a pinch of coarse salt
• 4 green onions, thinly sliced
• 1/4 cup shredded carrots
• 1 large clove of garlic, minced
• A pinch of chili pepper flakes
• 1 tsp. chopped peeled ginger
• 2 tablespoons soy sauce
• 1 tsp. dark sesame oil
• 3 cups of boiled long-grain rice
• 0.5 cups frozen green peas, thaw in a colander at room temperature

Preparation:

1. Place the mushrooms in a small bowl, cover with boiling water, and soak until plump, about 20 minutes. Drain, pat dry, and quarter the mushrooms. Set aside.
2. In a well-seasoned wok or large nonstick skillet, heat 1 tablespoon of peanut oil over medium heat. Swirl the pan to coat the entire bottom. Pour in the eggs and swirl the pan to create a large egg pancake. Lift the edge of the egg to allow the raw egg to drip into the pan. Once set, remove it from the pan to a cutting board. Let it cool and cut into 2-cm pieces.
3. Wipe the pan with a paper towel and heat the remaining peanut oil over high heat. Add the green onions and carrots and sauté for 1.5 minutes. Add the mushrooms, garlic, chili pepper, and ginger and sauté for another minute. Add the soy sauce, sesame oil, and rice and sauté for 2-3 minutes.
4. Add the meat, green peas, and reserved egg; cook, stirring, until heated through, about 2-3 minutes. Serve immediately.