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
