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
Units
Scale
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
