Active Time

　　35 min

　　Total Time

　　35 min

　　This recipe is a great use for cold leftover rice. Order extra rice with Chinese takeout or make a double batch of your own one night — you can keep it, chilled, up to 1 week.

　　Active time: 35 min Start to finish: 35 min

　　

Ingredients

Makes 6 side-dish servings

　　2 tablespoons plus 1 teaspoon vegetable oil

　　1 large egg, beaten with 1 tablespoon water

　　1 1/2 tablespoons minced peeled fresh ginger

　　3 scallions, white and green parts chopped separately

　　3/4 teaspoon kosher salt

　　1/2 lb fresh shiitake mushrooms, stems discarded and caps thinly sliced

　　3 cups cold cooked white rice

　　1/2 teaspoon Asian sesame oil

　　

Step 1

Heat a wok or a 12-inch nonstick skillet over moderate heat until hot, then add 1/2 teaspoon vegetable oil and swirl around wok. Add half of egg mixture and swirl wok to coat bottom with a thin layer about 5 inches in diameter. When egg crêpe is set, about 45 seconds, transfer with a wide metal spatula to a plate to cool. Make another egg crêpe with another 1/2 teaspoon vegetable oil and remaining egg mixture in same manner. Stack crêpes, roll into a cylinder, and cut crosswise into 1/4-inch-wide strips, then unroll.

　　

Step 2

Heat remaining 2 tablespoons vegetable oil in wok over high heat until it begins to smoke. Add ginger, white part of scallions, and salt and stir-fry until fragrant, about 30 seconds. Add shiitakes and stir-fry until tender, 3 to 5 minutes. Crumble rice into wok and stir-fry until lightly browned, 10 to 15 minutes. Remove from heat and add scallion greens, egg strips, and sesame oil, tossing to combine.