Mushroom Fried Rice

• 2 tsp. + 1 Tbs. reduced-sodium soy sauce
• 1 Tbs. balsamic vinegar
• 2 cloves garlic, minced
• 2 Tbs. dry sherry
• 1 tsp. molasses
• 1 Tbs. + 1 Tbs. canola oil
• 1/2 lb. shiitake caps or cremini mushrooms, finely chopped
• 2 cups cooked brown rice, cold
• 6 cups shredded napa cabbage or kale
• 3 scallions, thinly sliced

1. 1.tn a small bowl, combine the 2 tsp. of soy sauce with the vinegar and garlic. In another small bowl, combine the 1 Tbs. of soy sauce with the sherry and molasses.
2. 2.teat 1 Tbs. of the oil in a large, non-stick skillet over medium-high heat. Stir-fry the mushrooms until browned, 3-5 minutes. Add the soy sauce/vinegar/garlic and stir-fry until dry, 1-2 minutes. Remove from the skillet.
3. 3.tdd the remaining 1 Tbs. of oil and stir-fry the rice for 1-2 minutes. Add the soy sauce/sherry/molasses and stir-fry for 1 minute. Stir in the cabbage and stir-fry until wilted, 1-2 minutes. Toss the mushrooms and scallions with the rice.

balsamic vinegar, garlic, sherry, molasses, shiitake caps, brown rice, cabbage, scallions

Taken from www.epicurious.com/recipes/member/views/mushroom-fried-rice-52560441 (may not work)