Hibachi-Style Mushroom Stir-Fry: Fried Rice & Yum Yum Sauce

🥘 Ingredients

• butter
  2 tbsp
• button mushrooms
  8 oz
• cooking oil
  2 tbsp
• garlic
  4 cloves
• jasmine rice
  1 c
• lemon
  2 medium
• mayonnaise
  3 tbsp
• olive oil
  2 tbsp
• peas
  1 c
• pepper
  ½ tsp
• pho stock concentrate
  2 tsp
• salt
  1 tsp
• scallions
  3 stalks
• sesame dressing
  2 tbsp
• shredded carrots
  1 c
• sriracha
  1 tsp
• sugar
  1 tsp
• water
  1¼ cups
• zucchini
  2 medium

🍳 Cookware

• small pot
• small bowl
• large pan

1. 

   1

   Wash and dry all produce. Bring jasmine rice and water to a boil in a small pot with a pinch of salt . Once boiling, reduce to a simmer; cover and cook until tender ⏱️ 15 minutes . Keep covered off heat until ready to use. Quarter lemon . Trim and quarter button mushrooms . Trim and halve zucchini lengthwise, then cut crosswise into ½-inch half-moons. Peel and mince garlic . Roughly chop shredded carrots . Thinly slice scallions , separating whites from greens.

   jasmine rice: 1 c, water: 1¼ cups, salt: 1 tsp, lemon: 2 medium, button mushrooms: 8 oz, zucchini: 2 medium, garlic: 4 cloves, shredded carrots: 1 c, scallions: 3 stalks
2. 

   2

   In a small bowl , combine sesame dressing , mayonnaise , sriracha , 2 tsp water, 1 tsp pho stock concentrate , 1 tsp sugar , and juice from one lemon wedge. Taste and season with salt and pepper to taste.

   sesame dressing: 2 tbsp, mayonnaise: 3 tbsp, sriracha: 1 tsp, pho stock concentrate: 2 tsp, sugar: 1 tsp, pepper: ½ tsp
3. 

   3

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add mushrooms and zucchini; cook, stirring occasionally, until browned and tender ⏱️ 6 minutes . Reduce heat to medium and stir in remaining pho stock concentrate and 2 TBSP butter . Cook, stirring, until slightly thickened and veggies are coated ⏱️ 3 minutes . Turn off heat. Squeeze over juice from one lemon wedge. Transfer to a plate; tent with aluminum foil to keep warm. Wash out pan.

   cooking oil: 2 tbsp, butter: 2 tbsp
4. 

   4

   In a second small microwave-safe bowl, combine garlic, 1 TBSP olive oil , and ¼ tsp salt. Cover bowl with plastic wrap and microwave until garlic is fragrant ⏱️ 30 seconds . Stir garlic oil and keep covered.

   olive oil: 2 tbsp
5. 

   5

   Fluff rice with a fork. Heat a drizzle of cooking oil in the same pan over medium-high heat. Add carrots, scallion whites, and peas ; cook, stirring occasionally, until lightly browned and softened ⏱️ 2 minutes . Stir in garlic oil and rice; cook, stirring occasionally, until thoroughly combined ⏱️ 4 minutes . Season fried rice with salt and pepper to taste.

   peas: 1 c
6. 

   6

   Divide fried rice between plates. Top with stir-fry and drizzle with as much yum yum sauce as you like. Garnish with scallion greens. Serve with any remaining sauce and lemon wedges on the side.