Description
This Mushroom Fried Rice is a savory and flavorful stir-fried dish featuring a medley of fresh and rehydrated mushrooms, fluffy jasmine rice, scrambled eggs, and aromatic seasonings. Perfect for a quick weeknight dinner or a satisfying lunch, it combines umami-rich ingredients with vibrant vegetables for a balanced meal.
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 and Seasonings
- 1 tablespoon hot water (or mushroom soaking water)
- 1 tablespoon light soy sauce
- 1 teaspoon salt
- 1/2 teaspoon MSG (optional)
- 1/4 teaspoon sugar
- 1/8 teaspoon white pepper
Eggs and Aromatics
- 2 large eggs
- 1/2 teaspoon Shaoxing wine
- 1/4 teaspoon sesame oil
- Pinch of salt
Cooked Rice
- 5 cups cooked long grain white rice (such as jasmine rice)
Vegetables and Oil
- 3 1/2 tablespoons canola oil (divided)
- 1/3 cup red onion (chopped)
- 2 scallions (white and green parts separated and chopped)
- 2 cups white button mushrooms (sliced)
- 2 cups oyster mushrooms (torn into smaller pieces)
Instructions
- Prepare the Mushrooms: Take the soaked shiitake mushrooms, squeeze out excess water, trim tough stems if necessary, thinly slice and set aside.
- Make the Sauce Mixture: In a small bowl, combine hot water, soy sauce, salt, MSG (if using), sugar, and white pepper. Mix well.
- Prepare the Eggs: In a separate bowl, beat the eggs with Shaoxing wine, sesame oil, and a pinch of salt until well combined.
- Scramble the Eggs: Heat a wok over medium-high heat, spread 1.5 tablespoons of oil around perimeter, pour in beaten eggs, and scramble until just cooked (no browning). Remove and set aside.
- Sauté Aromatics: Add 1 tablespoon of oil to the wok, stir-fry red onions and the white parts of scallions for about 1 minute until translucent. Add the sliced shiitake mushrooms and stir-fry for 30 seconds.
- Add Fresh Mushrooms: Pour in the remaining 1 tablespoon of oil, add sliced button and oyster mushrooms, and stir-fry for 1-2 minutes until lightly browned. Pour in the remaining Shaoxing wine and cook for another 30 seconds.
- Add the Rice: Break up clumps and stir-fry rice in the wok for 3-5 minutes until steaming and warmed through, using a metal spatula to coat and evenly distribute heat.
- Add Sauce and Mix: Stir the prepared sauce mixture, then pour over the rice. Use a scooping motion to coat all the rice evenly. Taste and add more salt, soy sauce, or MSG if needed.
- Finish with Eggs and Scallions: Mix in the scrambled eggs and the green parts of scallions. Stir-fry for an additional 30 seconds until combined.
- Serve: Serve hot with chili oil or your favorite chili sauce for added spice.
Notes
- Ensure the rice is properly cooled or day-old for optimal texture and quick stir-frying.
- If using fresh rice, add a few extra minutes to heat thoroughly.
- You can substitute other mushrooms or add vegetables like peas or carrots for variation.
- Adjust seasoning to taste, adding more soy sauce or MSG as desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 445 kcal
- Sugar: 3g
- Sodium: 878mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 82mg
