½ recipe baked mushroom rice or 3 cups leftover baked rice
1 cup chopped Tuscan kale
1 cup chopped Swiss chard
½ cup thinly sliced spring garlic
½ cup sliced spring onions
½ cup sliced red radishes
½ cup medium diced carrot
1 cup thinly sliced Napa cabbage
1 cup thinly sliced red cabbage
3 tablespoons sesame oil
1 tablespoon toasted sesame seeds
½ cup soy sauce
1 tablespoon Yuzu Kosho
6 eggs
1 cup canola or cooking oil


17” paella pan


This recipe serves a few purposes, first it’s another use for the 17” Paella Pan since it conducts heat so well and you can get a nice caramelization on whatever you put in the pan. Secondly, after a long weekend of cooking there is generally an abundance of leftover vegetables and meats. Use leftover Baked Mushroom Rice in this recipe for that crispy fried rice texture.


Prepare oven according to Mugnaini’s Pizza Oven Environment, 650 – 750˚F

Place the paella pan into the middle of the oven close to the fire. Preheat the pan for 15 minutes. Take all of the prepped vegetables and toss together in a large bowl with the canola oil. Working in small batches, add 1 or 2 cups of the vegetables at a time to the paella pan and caramelize them quickly.