Mushroom Fried Rice
Mushroom Fried Rice
The mushroom section at my Asian grocery store was fully stocked today, so I couldn’t resist picking up some fresh shiitake and oyster mushrooms to make a quick, flavorful dish.
Ready in just 20 minutes, this fragrant mushroom fried rice features fresh shiitake and oyster mushrooms sautéed with ginger, garlic, and scallions. Tossed in a savory blend of soy sauces, sesame oil, sugar and white pepper, it’s a flavorful, budget-friendly dish that fits perfectly into vegan, vegetarian, or plant-based diets.
INGREDIENTS
Assorted mushrooms - 150g
Cooked Rice - 500g
Garlic - 4 cloves
Grated Ginger - 1 tbsp
Spring Onions - 30g
STIR FRY SAUCE
Soy sauce - 4 tbsp
Dark soy sauce - 3 tbsp
Sesame oil - 1 tbsp
White pepper - 1/2 tsp
Sugar - 1/2 tsp
Ingredients
Slicing Shiitake Mushrooms
Preparing the sauce
Cooking process
Cooking process
Cooking process
Ready to serve
COOKING INSTRUCTIONS
The dish comes together rather quickly, so be sure to prepare all the ingredients ahead of the stir fry process.
Preparing the ingredients
If you're using leftover rice, place about 500g in the freezer for a few minutes to help firm it up before stir-frying. If you don’t have any cooked rice on hand—like me in this case—you can use microwave rice prepared according to the package instructions. Just be sure to chill it in the freezer for a few minutes as well to help dry and firm it up for better stir-frying.
Slice the mushrooms — I’m using fresh Shiitake and Oyster mushrooms today, but feel free to use any of your favorites. Avoid slicing them too thin, as delicate mushrooms can break easily during stir-frying.
Mince about 4-5 cloves of garlic
Grate some ginger — I’m using about 1 tablespoon of freshly grated ginger for this recipe. It adds a wonderful aroma that pairs beautifully with mushrooms. If you’re not a fan of ginger, feel free to leave it out.
Thinly slice the scallions and separate the white and green parts. The white parts will be sautéed with the aromatics at the start of cooking, while the green parts will be added at the end to enhance the flavor of the dish.
In a small bowl, combine soy sauce, dark soy sauce, sesame oil, sugar, and white pepper to make the stir-fry sauce. Stir well until everything is blended, then set it aside.
Stir Fry process
Heat 3–4 tablespoons of cooking oil in a wok — I’m using sunflower oil, but any neutral oil like canola or vegetable oil works well. Avoid using olive or avocado oil, as their flavors don’t suit Asian-style dishes.
Sauté the aromatics — garlic, ginger, and the white parts of the scallions — for 1–2 minutes until golden and fragrant.
Add the mushrooms and stir-fry for 3–5 minutes. Let them sear properly so they develop golden edges and a slightly crisp texture.
Next, add the rice and pour in the prepared sauce.
Stir-fry everything for about 5 minutes, making sure the sauce evenly coats every grain of rice. Keep frying until the liquid cooks off and you start hearing light popping sounds from the rice.
Finally, toss in the green parts of the scallions, give everything a quick mix, and it’s ready to serve!
Hope you enjoy the recipe. Watch the Youtube video for detailed instructions.
