The quickest—and most authentic—way to make this hearty version of a Chinese-restaurant favorite is to start with leftover rice (you'll need about three cups). But even if you start with raw rice, you'll still be ready to eat in well under an hour.Plus: More Vegetable Recipes and Tips
Most people throw away shiitake stems because they're tough. But you can simmer them gently in stock, or any liquid, until they're tender. If that's too much trouble, just save them to add flavor to stock.
Salty, sweet, and hot Asian food lends itself as no other cuisine to the fruity piquancy of German Rieslings. Try a simple Qualitätswein bestimmter Anbaugebiete (QbA) from the Mosel for best effect.