|Shimeji & beef pepper fried rice|
We are finally getting some colder weather in Yokohama, so it is time to dust off a favourite autumnal rice recipe. With meat, veggies and rice, you could just about get away with calling this a one-dish meal, but we often have it with a soup of some sort. Either way, it comes together in about 30 minutes (less if you have already cooked the rice), so it's great for those nights when you can't be bothered with too much faff and bother in the kitchen.
The pepper here is quite full-on, so adjust the amount to your family's liking. Shimeji mushrooms are one of many great varieties of mushroom in Japan. The most readily available variety here is buna shimeji, but other varieties, or even other mushrooms will work well, too. The beef should be the thickness of bacon, or slightly thinner.
The original recipe, from the October 17, 2008 edition of Orange Page, calls for shungiku (chrysanthemum leaves), but any green will do really, so ring in the changes, as I have here with the komatsuna greens. The original recipe also calls for 200 g of rice per person, but I usually do 2 rice cooker cups of rice for 4 people, which comes out at around 700 g cooked.
Shimeji to gyuniku no pepper chahan: Shimeji & beef pepper fried rice