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Gai Lan And Shiitake Stir-fri Brown Rice

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Makes: 5 servings adjust



  • 8 ounces Baby Chinese Broccoli (Kai Lan)

Step 1

Cut the gai lan leaves from the stems. Cut the stems crosswise into 1/4-inch-thick pieces; place in a small bowl. Stack the leaves and cut crosswise into 1-inch-wide pieces; set aside.


  • 2 tablespoons Soy Sauce
  • 1 12 teaspoons Dark Brown Sugar
  • 1 tablespoon Sriracha

Step 2

Place the soy sauce, brown sugar, and Sriracha in a small bowl and stir until the sugar dissolves; set aside.


  • 2 tablespoons Vegetable Oil
  • 2 ounces Fresh Shiitake Mushrooms, stem trimmed, sliced .25 inch thick
  • 1 teaspoon Salt

Step 3

Heat 1 tablespoon of the oil in a large nonstick frying pan or wok over medium-high heat until shimmering. Add the mushrooms, sprinkle with 1/2 teaspoon of the salt, and cook, stirring rarely, until browned around the edges, about 3 minutes. Transfer the mushrooms to a medium bowl.


  • 12 Yellow Onion
  • 2 cloves Garlic
  • 4 cups Long Grain Brown Rice

Step 4

Heat the remaining tablespoon of oil in the same pan over medium heat until shimmering. Add the reserved gai lan stems, onion, garlic, and remaining 1/2 teaspoon salt and cook until the onions have softened, about 5 minutes.

Step 5

Add the reserved gai lan leaves, rice, and cooked mushrooms and cook, stirring occasionally, until the leaves just start to wilt and the mixture is heated through, about 4 minutes. Add the reserved soy sauce mixture and stir to combine.


  • 2 Eggs
  • 2 Scallions

Step 6

Push the rice mixture to one side of the pan, add the eggs, and cook, stirring occasionally with a rubber spatula, until almost set, about 2 minutes. Season to taste with salt. Remove the pan from heat, sprinkle with the scallions, and toss to combine. Serve immediately.
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