If you’re on the lookout for a dish that combines hearty flavors with simplicity, look no further than this delightful Mushroom Fried Rice. This recipe is a fabulous, savory concoction that’s a fabulous feast for mushroom lovers and rice enthusiasts alike!
Why You’ll Love This Recipe
- Rich Flavors: The combination of shiitake, button, and oyster mushrooms create a deep, umami-rich experience.
- Quick and Versatile: Perfect for a speedy weeknight meal that can be adapted to suit dietary preferences.
- Great Texture: The mix of fluffy rice and tender mushrooms gives a wonderful contrast in every bite.
- Satisfying and Hearty: This dish is filling and offers a comforting warmth that’s hard to beat.
Ingredients You’ll Need
Gather these simple yet essential ingredients to whip up this delectable Mushroom Fried Rice. Each ingredient plays a crucial role in adding to the dish’s taste, texture, and color.
- Dried Shiitake Mushrooms: Soak them to intensify their deep, savory flavor, pivotal for that umami kick.
- Long Grain White Rice: Jasmine rice works beautifully here, offering a perfect canvas for our flavors to mingle.
- Shaoxing Wine: This Chinese cooking wine enhances the flavor depth, adding a subtle fragrant note.
- Canola Oil: Keeps things light and helps the ingredients fry up nicely without overpowering the mushrooms.
Variations
Feel free to customize this Mushroom Fried Rice to suit your preferences or dietary needs. Here are a few ideas to get you started.
- Vegetarian Surprise: Leave out the eggs and add tofu for a protein-rich vegetarian version.
- Spicy Twist: Add your favorite chili sauce to spice things up and give every bite a zingy kick.
How to Make Mushroom Fried Rice
Step 1: Prepare the Mushrooms
Take your soaked shiitake mushrooms, squeeze out any excess water, and if necessary, trim away any tough stems. Slice them thinly and set aside to prepare for the sizzling next step.
Step 2: Mix the Sauces
In a small bowl, mix together hot water, light soy sauce, salt, sugar, and white pepper. This mixture will infuse every grain of rice with flavor. Set aside for later use.
Step 3: Scramble the Eggs
Beat the eggs with sesame oil, a splash of Shaoxing wine, and a pinch of salt until they’re combined. Cook them lightly in your wok and set aside, ensuring they are just set but not browned.
Step 4: Stir-fry the Vegetables
Stir-fry the red onions with the white parts of the scallions until they start turning translucent. Introduce the shiitake mushrooms, and after a quick toss, add the button and oyster mushrooms until they brown and caramelize.
Step 5: Combine Everything
Add the rice to the wok, pressing it flat against the surface to heat through. Once the rice is steaming, pour over your sauce and mix well. Finally, toss in the eggs and the green scallion parts for a final flourish.
Pro Tips for Making Mushroom Fried Rice
- Rice Prep: Use day-old rice if possible for the best texture, as fresh rice can turn mushy.
- Even Slicing: Ensure all mushrooms are sliced thinly and uniformly for a consistent cook.
- Steady Heat: Keep your wok on consistent medium-high heat to achieve perfect mushroom caramelization.
- Quick Work: Have all ingredients ready to go as the stir-frying process is quick!
How to Serve Mushroom Fried Rice
Garnishes
Add a sprinkle of fresh green onions and a drizzle of sesame oil before serving. For extra flair, try topping with crispy fried onions or a pinch of flaky sea salt.
Side Dishes
This Mushroom Fried Rice pairs beautifully with a side of steamed greens or a simple cucumber salad providing a fresh contrast to the savory rice.
Creative Ways to Present
Try serving this fried rice in a lettuce cup or a carved-out bell pepper for a striking presentation that’s both fun and functional.
Make Ahead and Storage
Storing Leftovers
Leftover Mushroom Fried Rice can be stored in an airtight container in the refrigerator for up to three days. Make sure it’s fully cooled before refrigerating.
Freezing
This dish is also freezer-friendly. Simply portion it out and freeze for up to one month. Just be sure to thaw before reheating for optimal texture.
Reheating
To reheat, use a frying pan on medium heat and stir occasionally until heated through. You can add a touch of water or a fresh splash of soy sauce to revive the flavors.
FAQs
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Can I use other types of mushrooms?
Absolutely! You can experiment with portobello or cremini mushrooms for a different texture and flavor profile.
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Is it necessary to use day-old rice?
Day-old rice is recommended as it prevents the dish from becoming too soggy, but if you use fresh rice, make sure it is dry and fluffy before cooking.
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Can this dish be made vegan?
Yes, simply omit the eggs and ensure your soy sauce and other seasonings are vegan-friendly.
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What if I can’t find Shaoxing wine?
Dry sherry is a great substitute if Shaoxing wine is unavailable. Alternatively, you can omit it altogether.
Final Thoughts
This Mushroom Fried Rice is a comforting, satisfying dish that’s easy to whip up and customize. Its versatility makes it a fantastic addition to any meal plan. Try it, and let your tastebuds embark on a delicious journey!
Print
Mushroom Fried Rice Recipe
- Prep Time: 2 hours (including mushroom soaking)
- Cook Time: 15 minutes
- Total Time: 2 hours 15 minutes
- Yield: 4 servings
- Category: Stovetop
- Method: Stovetop
- Cuisine: Asian
Description
This Mushroom Fried Rice is a flavorful and savory Asian-inspired dish loaded with a variety of mushrooms, fragrant seasonings, and perfectly cooked rice. The combination of dried shiitake, fresh button, and oyster mushrooms creates a rich umami taste, while the scrambled eggs and scallions add freshness. Easy to prepare and customizable, it’s an ideal comfort meal or quick weeknight dinner.
Ingredients
Shiitake Mushrooms
- 7 small to medium dried shiitake mushrooms (soaked for 2 hours in hot water or overnight in cold water)
Liquid & Seasoning
- 1 tablespoon hot water (or shiitake soaking water)
- 1 tablespoon light soy sauce
- 1 teaspoon salt (plus a pinch for eggs)
- 1/2 teaspoon MSG (optional)
- 1/4 teaspoon sugar
- 1/8 teaspoon white pepper
Eggs and Oils
- 2 large eggs
- 1 tablespoon Shaoxing wine (plus 1/2 teaspoon)
- 1/4 teaspoon sesame oil
- 5 tablespoons canola oil (divided)
Vegetables and Rice
- 5 cups cooked long grain white rice (jasmine rice preferred)
- 1/3 cup red onion (chopped; white/yellow can be substituted)
- 2 scallions (white and green parts separated, chopped)
- 2 cups white button mushrooms (sliced)
- 2 cups oyster mushrooms (torn into smaller pieces)
Instructions
- Prepare Mushrooms: Squeeze out excess water from the soaked shiitake mushrooms, trim any tough stems if needed, thinly slice them, and set aside.
- Mix Seasoning Sauce: In a small bowl, combine hot water, soy sauce, salt, MSG (if using), sugar, and white pepper. Stir well and set aside.
- Beat Eggs: In a separate bowl, add eggs, Shaoxing wine, sesame oil, and a pinch of salt. Beat until fully combined.
- Cook eggs: Heat wok over medium-high heat, add 1.5 tablespoons of oil around the perimeter. Pour in eggs and scramble gently until just barely cooked, then remove from wok and set aside.
- Sauté Aromatics: Heat remaining oil around wok’s edge, add red onions and the white part of scallions. Stir-fry for about 1 minute until translucent, then add sliced shiitake mushrooms and stir-fry for 30 seconds.
- Add Mushrooms: Add the sliced button and oyster mushrooms to the wok, stir-fry for 1-2 minutes until slightly browned and caramelized. Pour in the remaining Shaoxing wine.
- Add Rice: Add cooked rice, breaking up clumps by tossing and flattening with your spatula for 3-5 minutes until steaming hot.
- Incorporate Sauce: Stir the sauce mixture, pour over rice, and toss quickly to coat evenly. Taste and adjust seasoning as needed.
- Add Eggs & Scallions: Return the scrambled eggs and the green parts of scallions to the wok. Stir-fry for an additional 30 seconds until well combined.
- Serve: Serve hot, garnished with chili oil or your favorite chili sauce.
Notes
- Preparation time includes a 2-hour soaking period for dried mushrooms, so plan accordingly.
- You can use day-old rice for best texture, but freshly cooked rice works as well.
- Adjust seasoning with more soy sauce, salt, or MSG according to your taste preference.
- Feel free to substitute or add other vegetables like peas or carrots for variety.
- This dish is best served immediately while hot.
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 445 kcal
- Sugar: 3 g
- Sodium: 878 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 64 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 82 mg
