Better-than-Take-Out Fried Rice

2 ½ cups brown rice

1 tsp salt

2 cups water

1/4 oz dried shitake mushrooms

5 whole black peppercorns

1/2 oz matake (dried seaweed)

2 Tbsp white miso paste

1 tsp cornstarch

1Tbsp soy sauce

1 tsp garlic powder

1 t rice vinegar

2 tsp honey

2 Tbsp date sugar

2 tsp vegetable oil

2 medium carrots, julienned

1 cup frozen peas

3 cloves of garlic, minced

1 Tbsp fresh ginger, grated or minced

1 cup bean sprouts (mung)

4 green onions(scallions), sliced thin

Heat a medium sauce pan about two-thirds full of water to a boil.  Stir in the brown rice and adjust the heat to continue a low boil.  When the rice has boiled for 15 minutes, stir 1 tsp of salt.  Cook for about 15 minutes more or until tender.  Drain the rice and spread on a cookie sheet to cool.  (Or make the rice ahead of time and cool in the refrigerator.)

While the rice cooks, start the sauce.  Bring water, dried shitake mushrooms, black peppercorns, matake, and miso paste to a boil in a small sauce pan.  Turn the heat down to a low simmer and cook for about 30 minutes to create a broth.  Strain off the liquid and discard the solids.  You should have about ½ cup of broth.  Mix the cornstarch in 2 teaspoons of water and set aside.  Return to broth the pan on low heat.  Whisk soy sauce, garlic powder, vinegar, honey, and date sugar into broth.  When the broth starts to bubble, whisk in the cornstarch mixture.  Stir continuously until the sauce starts to thicken. Remove from heat and set aside.

Heat a large skillet with the oil.  Cast iron is best.  Add the carrot and sauté for two minutes.  Add the garlic and ginger, sauté for another minute.  Add the frozen peas and the white parts of the onions and cook one minute more.  Add the rice, the sauce, and the bean sprouts, then stir until thoroughly combined.  Garnish with the green parts of the onions.