Ingredients:
\n Neutral oil, for cooking
\n 2 shallots, thinly sliced
\n Salt, to taste
\n 6 dried shiitake mushrooms, rehydrated and diced
\n 1 pound(about 3 cups) peeled kabocha cubes
\n 1\/2 cupvegetable stock
\n 4 cupscooked long-grain rice, cooled
\n 2 tablespoonssoy sauce
\n 1 handfulchopped scallions
\n Chile oil, for serving (optional)<\/p>\n
Directions: <\/p>\n
Set a wok or large nonstick or cast-iron skillet over medium heat and add 3 tablespoons of oil. Once the oil is hot, add the shallot slices and fry until golden brown, stirring occasionally, 5 to 10 minutes. Use a slotted spoon or tongs to transfer the shallots to a paper-towel-lined plate. Season with salt. <\/p>\n
Using the same skillet with the remaining oil, saut\u00e9 the shiitake mushrooms over medium heat until fragrant and browned, about 3 minutes, adding more oil along the way if the pan looks dry. <\/p>\n
Add the kabocha and toss in the oil (you can add more oil if needed). Arrange the cubes to sit in a single layer. Pan-fry, flipping occasionally, until the kabocha is starting to brown, about 5 minutes. Pour in the vegetable stock and cover the skillet with a lid. Cook until the kabocha is fork-tender and the stock is fully absorbed, about 3 minutes. Transfer about half of the kabocha to a plate.<\/p>\n
Add the rice to the pan. Stir in the soy sauce. Toss until the rice is coated, using the back of a spatula to press and break apart any rice clumps. Taste and season with more salt or soy sauce if needed. <\/p>\n
Fold in most of the fried shallots and scallions and turn off the heat. Garnish with the reserved kabocha and remaining fried shallots and scallions. Serve with a side of chile oil, if you\u2019d like. <\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: Neutral oil, for cooking 2 shallots, thinly sliced Salt, to taste 6 dried shiitake mushrooms, rehydrated and diced 1 pound(about 3 cups) peeled kabocha cubes 1\/2 cupvegetable stock 4 cupscooked long-grain rice, cooled 2 tablespoonssoy sauce 1 handfulchopped scallions Chile oil, for serving (optional) Directions: Set a wok or large nonstick or cast-iron skillet… » read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,20],"tags":[],"class_list":["post-1031","post","type-post","status-publish","format-standard","hentry","category-recipes","category-u-s-recipes"],"_links":{"self":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1031","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=1031"}],"version-history":[{"count":0,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1031\/revisions"}],"wp:attachment":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=1031"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=1031"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=1031"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}