Mushroom Fried Rice is a delightful medley of textures and flavors, combining plump shiitake mushrooms with fragrant jasmine rice for an irresistible dish. It’s fast, simple, and a surefire hit for mushroom lovers everywhere!
Why You’ll Love This Recipe
- Perfect Balance: The harmony between the umami-rich mushrooms and aromatic jasmine rice creates a captivating culinary experience.
- Quick & Easy: With minimal prep and cook time, you’ll have a satisfying meal on the table in no time.
- Versatile & Adaptable: Easily customize this dish to suit your palate or dietary preferences, making it a versatile choice for any occasion.
Ingredients You’ll Need
These simple yet essential ingredients contribute to a vibrant mix of flavors and textures in our Mushroom Fried Rice. Each component plays a vital role in crafting a dish that’s as nourishing as it is delicious.
- Rehydrated Shiitake Mushrooms: A necessary step for bringing out their deep umami flavor. Soak them to perfection for maximum impact.
- Light Soy Sauce: This adds a subtle hint of saltiness, enhancing the natural flavors of the dish.
- Shaoxing Wine: Elevates the aroma and complexity, a chef’s secret for authentic taste.
Variations
Customizing your Mushroom Fried Rice is a breeze, allowing you to tailor this dish to suit your tastes or dietary requirements. Here are some simple adaptations you can try.
- Add Some Heat: Incorporate slices of fresh chili or a drizzle of your favorite hot sauce for a spicy kick.
- Vegetarian Option: Replace Shaoxing wine with a splash of veggie broth for an equally rich depth of flavor.
How to Make Mushroom Fried Rice
Step 1: Prepare the Mushrooms
Once your shiitakes are perfectly plumped and rehydrated, squeeze out the excess moisture. Remember to trim any tough stems and slice them thinly to ensure every bite bursts with their deep, savory taste.
Step 2: Cook the Eggs
In a heated wok, gently scramble the seasoned beaten eggs until they’re just set. The trick is to keep them tender and avoid browning for a delicate texture that melds beautifully into the rice later.
Pro Tips for Making Mushroom Fried Rice
- Mushroom Mastery: Don’t rush the cooking of the fresh mushrooms; allow them to brown lightly to enhance their natural taste.
- Day-Old Rice: For the best texture, use day-old rice which is less sticky and yields fluffier fried rice.
- Soy Sauce Sensation: Wait until the rice is thoroughly heated before adding sauce, ensuring an even, vivid coating.
How to Serve Mushroom Fried Rice
Garnishes
Elevate your dish with a sprinkle of freshly chopped scallions or a dash of toasted sesame seeds. These add a refreshing crunch and a subtle nuttiness, enhancing the overall dish.
Side Dishes
This Mushroom Fried Rice pairs wonderfully with a light cucumber salad or perhaps some crispy spring rolls, bringing a refreshing contrast and variety to your meal.
Creative Ways to Present
Serve your creation in an artisanal bowl, or use a small cup to mold the rice into a dome for a striking presentation that rivals dine-out experiences.
Make Ahead and Storage
Storing Leftovers
Keep any extra Mushroom Fried Rice fresh by storing it in an airtight container in the fridge for up to three days. This makes for an easy and delicious meal-prep option.
Freezing
You can freeze this dish for up to one month. Portion it into freezer bags, remove as much air as possible before sealing, and lay them flat to save space.
Reheating
For best results, reheat in a non-stick pan over medium heat, stirring occasionally until heated through. You can add a splash of water to restore moisture if necessary.
FAQs
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Can I use fresh shiitake mushrooms instead of dried?
Yes, but dried shiitakes impart a stronger umami flavor that fresh mushrooms can’t quite match. However, if you’re in a pinch, fresh ones will still be delicious.
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Is there a substitute for Shaoxing wine?
If you can’t find Shaoxing wine, dry sherry or sake are good substitutes. They both provide a similar depth of flavor.
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Can I add other vegetables to the fried rice?
Absolutely! Bell peppers, peas, or shredded carrots would all make excellent additions, adding vibrant colors and extra nutrients.
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How do I ensure my fried rice isn’t too sticky?
Using day-old rice is key. This reduces moisture, making it less sticky and easier to fry. If using freshly cooked rice, spread it out and cool it before using.
Final Thoughts
If you’ve been searching for a comforting yet sophisticated dish, this Mushroom Fried Rice is your answer. I can’t wait for you to give it a try and experience the delightful dance of flavors in every bite.
Print
Mushroom Fried Rice Recipe
- Prep Time: 2 hours (mushroom soaking)
- Cook Time: 15 minutes
- Total Time: 2 hours 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
- Diet: Vegetarian
Description
This Mushroom Fried Rice combines fragrant jasmine rice with a variety of fresh and rehydrated mushrooms, sautéed onions, and scallions, all stir-fried to perfection in a savory soy and Shaoxing wine sauce. A quick yet flavorful vegetarian or meatless main that’s ideal for a quick dinner or as a side dish.
Ingredients
Dry and Rehydrated Mushrooms
7 small to medium dried shiitake mushrooms (soaked for 2 hours in hot water or overnight in cold water), 2 cups white button mushrooms (sliced), 2 cups oyster mushrooms (torn into smaller pieces)Sauces and Seasonings
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, 1/2 teaspoon Shaoxing wine, 1 tablespoon Shaoxing wine (additional), 1/4 teaspoon sesame oilVegetables
1/3 cup red onion (chopped), 2 scallions (white and green parts separated and chopped)Eggs
2 large eggsOil and Rice
5 cups cooked long grain white rice (such as jasmine rice), 3 1/2 tablespoons canola oil (divided)Instructions
- Prepare Mushrooms: Take the soaked shiitake mushrooms, squeeze out excess water, trim tough stems if needed, thinly slice, and set aside.
- Make Sauce Mixture: In a small bowl, combine hot water, soy sauce, salt, MSG (if using), sugar, and white pepper.
- Beat Eggs: In a separate bowl, add eggs, ½ teaspoon Shaoxing wine, sesame oil, and a pinch of salt. Beat until well combined.
- Cook Eggs: Heat wok over medium high heat, spread 1½ tablespoons oil around the perimeter, add beaten eggs, scramble until just barely cooked, then remove and set aside.
- Sauté Aromatics: Add 1 tablespoon oil, stir-fry red onions and white scallion parts until translucent (~1 minute), then add sliced shiitake mushrooms and stir for about 30 seconds.
- Add Fresh Mushrooms and Aroma: Add the sliced button and oyster mushrooms, stir-fry for 1-2 minutes until lightly browned and caramelized, then pour in remaining Shaoxing wine.
- Add Rice: Push mushrooms aside, add rice in batches, and stir-fry while breaking apart clumps, until steaming hot (~3-5 minutes).
- Incorporate Sauce: Pour sauce mixture over rice, quickly stir-fry to evenly coat and blend flavors.
- Finish and Serve: Taste and adjust seasoning if needed, add green scallions and cooked eggs, stir-fry for another 30 seconds, then serve hot with chili oil or sauce.
Notes
- Prep time includes soaking mushrooms for 2 hours.
- Use day-old rice for best texture, but freshly cooked rice works too — just ensure it’s cooled a bit before stir-frying.
- For more flavor, add a splash of oyster sauce or additional soy sauce to suit taste.
- Stir-frying quickly over high heat ensures that vegetables stay crisp and rice is evenly coated.
Nutrition
- Serving Size: 1 cup (about 230g)
- Calories: 445 kcal
- Sugar: 3 g
- Sodium: 878 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.1 g
- Carbohydrates: 64 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 82 mg
