Mushroom Fried Rice is not just a dish; it’s an experience packed with savory umami flavors and tender mushroom textures that promise to delight every bite. It’s a perfect way to transform leftover rice into a restaurant-quality meal that you can effortlessly whip up at home.
Why You’ll Love This Recipe
- Effortlessly Delicious: This dish transforms simple ingredients into an indulgently flavorful experience.
- Flexible Ingredients: Easy to adapt and perfect for using any leftover rice you have on hand.
- Healthier Choice: Loaded with mushrooms that bring fiber and antioxidants to your meal.
- Quick to Make: Ready in just about 15 minutes once you have everything prepped and ready to go.
Ingredients You’ll Need
This Mushroom Fried Rice recipe calls for simple but essential ingredients that each play a critical role in creating a balanced, aromatic dish. Here’s a rundown to ensure you get the best out of your culinary adventure.
- Dried Shiitake Mushrooms: Rehydrated for deep umami flavor that forms the base of our dish.
- Light Soy Sauce: Adds that quintessential savory taste that ties the dish together.
- Shaoxing Wine: Elevates the aroma, giving your rice that authentic Chinese restaurant flair.
- Scallions: Offer a fresh, crisp finish that complements the earthiness of the mushrooms.
Variations
There’s plenty of room to tailor the Mushroom Fried Rice to your liking. Adjust it based on what’s in your pantry, create a healthier version, or simply tweak it to experiment with flavors!
- Vegan Twist: Skip the eggs and add tofu for a protein-packed variation.
- Spicy Kick: Stir in some chili paste or flakes for those who appreciate a little heat.
How to Make Mushroom Fried Rice
Step 1: Prep the Mushrooms
Take your soaked shiitake mushrooms, squeeze out excess water, and take the time to trim and slice them thinly. This ensures they integrate smoothly into your fried rice, imparting every bite with that rich, savory essence.
Step 2: Scramble the Eggs
In a seasoned wok, heat the oil and scramble the eggs until just cooked. Remove them to keep their texture tender, ensuring they remain distinct and flavorful by the time the dish comes together.
Step 3: Stir-fry Aromatics and Mushrooms
Saute the onions and scallions until they release their sweet fragrance, then toss in the shiitake, button, and oyster mushrooms. The goal here is to lightly caramelize them, locking in flavor with a splash of Shaoxing wine.
Step 4: Combine and Serve
Introduce the rice and mix with a thoughtful blend of seasonings. Toss until each grain absorbs the rich sauce, finishing with the eggs and remaining scallions. Your Mushroom Fried Rice is now ready to serve with a side of your favorite chili oil.
Pro Tips for Making Mushroom Fried Rice
- Rice Prep: Day-old rice works best, as it limits stickiness and absorbs flavors more effectively.
- Perfect Stir-Fry Technique: Toss the ingredients continuously to prevent burning and ensure even cooking.
- Saucing at the End: Add the sauce only after the rice is heated to ensure smooth mixing and even coloration.
- Customize Your Texture: Adjust the time you stir-fry mushrooms based on your preferred level of softness.
How to Serve Mushroom Fried Rice
Garnishes
A sprinkle of sesame seeds or a hint of cilantro can enhance the visual appeal and flavor profile of your Mushroom Fried Rice, adding an additional pop of texture.
Side Dishes
This dish pairs beautifully with a simple vegetable stir-fry or a light soup, making for a balanced and fulfilling meal.
Creative Ways to Present
For a fun presentation, mold your rice using a small bowl, creating neat domes on each plate. Top with fresh herbs for an elegant touch.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator. This will keep the dish fresh and tasty for up to 3 days.
Freezing
Mushroom Fried Rice can be frozen for up to 1 month. Ensure it’s tightly sealed to prevent freezer burn and to maintain the flavor.
Reheating
Reheat your fried rice in a pan over medium heat, adding a splash of water or broth to restore moisture, ensuring it heats evenly.
FAQs
-
Can I use brown rice instead?
Absolutely! Brown rice adds a nuttier flavor and extra fiber, though note it might take slightly longer to cook.
-
How can I make it gluten-free?
Simply substitute the soy sauce with a gluten-free tamari sauce to enjoy a gluten-free version.
-
What’s a good substitute for Shaoxing wine?
Dry sherry or a regular rice wine are great substitutes if Shaoxing wine isn’t available.
-
How do I avoid rice clumping?
Break up rice clumps by using slightly wet hands or a fork before adding it to the wok.
Final Thoughts
Mushroom Fried Rice is comfort food at its finest — it’s flavorful, satisfying, and oh-so-easy to make. Dive into this scrumptious dish, and transform your meal times into deliciously memorable experiences. Happy cooking!
Print
Mushroom Fried Rice Recipe
- Prep Time: 2 hours (including mushroom soaking time)
- Cook Time: 15 minutes
- Total Time: 2 hours 15 minutes
- Yield: 4 servings 1x
- Category: Stir-fry
- Method: Stovetop
- Cuisine: Asian
Description
This Mushroom Fried Rice is a flavorful and savory dish combining rehydrated shiitake mushrooms, a medley of fresh mushrooms, and fragrant rice. Perfectly stir-fried with soy sauce, Shaoxing wine, and aromatic vegetables, it’s a comforting and hearty meal that come together quickly for a satisfying experience.
Ingredients
Dried Mushrooms
- 7 small to medium dried shiitake mushrooms (soaked for 2 hours in hot water or overnight in cold water)
Liquid & Seasonings
- 1 tablespoon hot water (or mushroom soaking water)
- 1 tablespoon light soy sauce
- 1 teaspoon salt (plus a large pinch for the eggs)
- 1/2 teaspoon MSG (optional)
- 1/4 teaspoon sugar
- 1/8 teaspoon white pepper
Eggs
- 2 large eggs
- 1/2 teaspoon Shaoxing wine (plus 1/2 teaspoon)
- 1/4 teaspoon sesame oil
Cooked Rice
- 5 cups cooked long grain white rice (such as jasmine rice)
Vegetables & Aromatics
- 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)
Other
- 2 tablespoons Shaoxing wine (additional for during cooking)
Instructions
- Prepare the Mushrooms: Take the soaked shiitake mushrooms, squeeze out excess water, trim tough stems if needed, thinly slice, and set aside.
- Make the Sauce: In a small bowl, combine hot water, soy sauce, salt, MSG (if using), sugar, and white pepper. Mix well.
- Beat the Eggs: In a separate bowl, whisk eggs, ½ teaspoon Shaoxing wine, sesame oil, and a pinch of salt until smooth.
- Cook the Eggs: Heat a wok over medium-high heat, spread 1½ tablespoons of oil around the perimeter, pour in beaten eggs, and scramble gently until just set. Remove from wok and set aside.
- Sauté Vegetables: Still over medium-high heat, add 1 tablespoon of oil, then sauté red onions and white scallion parts for 1 minute until translucent, then add sliced shiitake mushrooms and cook for about 30 seconds.
- Add Mushrooms and Flavor: Add remaining oil, then stir-fry sliced button and oyster mushrooms for 1–2 minutes until lightly browned. Pour in remaining Shaoxing wine and cook briefly.
- Add Rice: Incorporate the rice into the wok, breaking up clumps and stir-frying for 3–5 minutes until steaming and evenly heated.
- Incorporate the Sauce: Stir the sauce mixture to combine, then pour over the rice. Mix quickly to evenly coat the rice.
- Finish the Dish: Taste and adjust seasoning with more salt, soy, or MSG if needed. Add the scrambled eggs and green scallion parts, stir-fry for another 30 seconds, then serve with chili oil or your favorite chili sauce.
Notes
- Prep time includes 2 hours for soaking mushrooms.
- Use day-old rice if available for better texture, but freshly cooked rice works well too.
- Adjust soy sauce and salt to taste for preferred saltiness.
- Optional: Garnish with additional scallions or a sprinkle of sesame seeds.
Nutrition
- Serving Size: 1 cup (about 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
