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

Units Scale

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)

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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