Porcini fried rice with balsamic spring onions, ramps, and porcini aioli from State Bird Provisions: A Cookbook (page 253) by Stuart Brioza and Nicole Krasinski and J. J. Goode

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Cooked rice must be refrigerated overnight. Can substitute pea shoots for sunflower sprouts.

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