Description
This Mushroom Fried Rice recipe features a delightful combination of rehydrated shiitake mushrooms, fresh button and oyster mushrooms, and fluffy jasmine rice, all stir-fried to perfection with eggs, scallions, and a savory sauce. It's a flavorful and comforting dish that works well for lunch or dinner.
Ingredients
Scale
Mushroom Soaking
- 7 small to medium dried shiitake mushrooms
- 1 tablespoon hot water (or shiitake mushroom soaking water)
Sauce
- 1 tablespoon light soy sauce (or to taste)
- 1 teaspoon salt
- 1/2 teaspoon MSG (optional)
- 1/4 teaspoon sugar
- 1/8 teaspoon white pepper
Egg Mixture
- 2 large eggs
- 1/2 teaspoon Shaoxing wine
- 1/4 teaspoon sesame oil
- large pinch of salt
Main Ingredients
- 5 cups cooked long grain white rice (such as jasmine rice)
- 3 1/2 tablespoons canola oil (divided)
- 1/3 cup red onion (chopped; can substitute white/yellow onion)
- 2 scallions (white and green parts separated and chopped)
- 2 cups white button mushrooms (sliced)
- 2 cups oyster mushrooms (torn into smaller pieces)
- 1 tablespoon Shaoxing wine (plus 1/2 teaspoon in egg mixture)
Instructions
- Prepare Shiitake Mushrooms: After soaking the shiitake mushrooms for 2 hours or overnight, squeeze out any excess water, trim any tough stems, and thinly slice them. Set aside.
- Make the Sauce: In a small bowl, combine hot water, light soy sauce, salt, MSG if using, sugar, and white pepper. Stir to blend flavors well.
- Prepare Egg Mixture: In a separate bowl, beat the eggs with 1/2 teaspoon Shaoxing wine, sesame oil, and a large pinch of salt until well combined.
- Fluff Rice: Use a fork or your hands to fluff the cooked jasmine rice, breaking up any clumps to ensure even cooking and flavor distribution.
- Cook Eggs: Heat a wok over medium-high heat and add 1 1/2 tablespoons canola oil around the perimeter. Pour in the egg mixture and scramble gently until just barely cooked without browning. Remove eggs from wok and set aside.
- Sauté Onions and Scallion Whites: Add 1 tablespoon canola oil to the wok, then stir-fry the chopped red onions and white parts of the scallions for about 1 minute until onions become translucent. Add shiitake mushrooms and stir-fry for another 30 seconds.
- Cook Fresh Mushrooms: Add remaining 1 tablespoon canola oil, then the sliced button and oyster mushrooms. Stir-fry for 1 to 2 minutes until mushrooms are lightly browned and caramelized. Pour in 1 tablespoon Shaoxing wine for flavor.
- Cook Rice: Add the fluffed rice to the wok. Stir-fry by alternately mixing and pressing the rice against the wok surface to break clumps and heat through until steaming, about 5 minutes.
- Add Sauce: Stir the prepared sauce well then pour it over the hot rice. Mix immediately using a scooping motion to coat the rice evenly with the sauce.
- Season to Taste: Taste the rice and add additional salt, soy sauce, or MSG if more flavor is desired.
- Combine Eggs and Scallion Greens: Return the cooked eggs and add the chopped green parts of the scallions into the wok. Stir-fry everything for another 30 seconds to combine and heat through.
- Serve: Serve the mushroom fried rice hot with chili oil or your preferred chili sauce for added spice.
Notes
- Soaking the dried shiitake mushrooms overnight in cold water intensifies flavor; hot water soaking for 2 hours is a quicker alternative.
- Use day-old rice if possible for better texture and less clumping.
- Optional MSG enhances umami, but can be omitted if preferred.
- Adjust soy sauce and salt according to taste preference and sodium restrictions.
- Serve with chili oil or chili sauce for an extra kick of flavor.
- Fluffing the rice before stir-frying is crucial to prevent sticky clumps.
Nutrition
- Serving Size: 1 serving
- Calories: 445 kcal
- Sugar: 3 g
- Sodium: 878 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 64 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 82 mg
