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Mushroom Fried Rice with Shiitake and Oyster Mushrooms Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 23 reviews
  • Author: Ava
  • Prep Time: 2 hours
  • Cook Time: 15 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Chinese
  • Diet: Vegetarian

Description

This Mushroom Fried Rice recipe is a flavorful and satisfying vegetarian main course that features a mix of rehydrated shiitake mushrooms, fresh button and oyster mushrooms, fluffy jasmine rice, and savory seasonings. The dish is prepared by stir-frying ingredients in a wok, combining aromatic scallions and soy-based sauce for a deliciously balanced taste. It's an excellent way to enjoy a hearty, umami-rich meal with simple pantry staples.

Ingredients

Scale

Mushrooms and Soaking

  • 7 small to medium dried shiitake mushrooms (soaked for 2 hours in hot water or overnight in cold water)
  • 1 tablespoon hot water (or shiitake mushroom soaking water)
  • 2 cups white button mushrooms (sliced)
  • 2 cups oyster mushrooms (torn into smaller pieces)

Sauce and Seasonings

  • 1 tablespoon light soy sauce (or to taste)
  • 1 teaspoon salt (plus a large pinch for the eggs)
  • 1/2 teaspoon MSG (optional)
  • 1/4 teaspoon sugar
  • 1/8 teaspoon white pepper
  • 1 tablespoon Shaoxing wine (plus 1/2 teaspoon)
  • 1/4 teaspoon sesame oil

Other Ingredients

  • 2 large eggs
  • 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)

Instructions

  1. Prepare Mushrooms: Take your soaked shiitake mushrooms, squeeze out any excess water, trim away tough stems if necessary, then thinly slice the mushrooms and set them aside.
  2. Make the Sauce: In a small bowl, combine the hot water, light soy sauce, salt, MSG (if using), sugar, and white pepper. Stir to mix thoroughly.
  3. Beat the Eggs: In a separate bowl, whisk together the eggs, ½ teaspoon Shaoxing wine, sesame oil, and a large pinch of salt until fully combined.
  4. Fluff the Rice: Use a fork or your hands to fluff the cooked rice, breaking up any clumps. Rinse your hands in cold water if rice sticks to them.
  5. Cook the Eggs: Heat a wok over medium-high heat. Add 1½ tablespoons canola oil around the perimeter. Pour in the beaten eggs and scramble gently until just cooked and not browned. Remove the eggs from the wok and set aside.
  6. Sauté Aromatics and Shiitake: With the wok still hot, add 1 tablespoon canola oil around the edges. Add chopped red onion and the white parts of scallions. Stir-fry for about 1 minute until onions are translucent. Add the sliced shiitake mushrooms and stir-fry for another 30 seconds.
  7. Cook Fresh Mushrooms: Add the remaining 1 tablespoon canola oil around the wok perimeter, followed by the sliced button and oyster mushrooms. Stir-fry for 1 to 2 minutes until lightly browned and caramelized. Pour in the remaining 1 tablespoon Shaoxing wine and mix well.
  8. Heat the Rice: Add the fluffed rice to the wok. Use a metal spatula to stir-fry and flatten the rice against the wok surface to break up clumps and heat it through thoroughly until steaming, taking about 5 minutes depending on heat and rice freshness.
  9. Add Sauce: Stir the prepared sauce and pour it evenly over the hot rice. Quickly mix using a scooping motion to evenly coat the rice with the sauce for uniform color and flavor.
  10. Adjust Seasoning: Taste the rice and add more salt, soy sauce, or MSG if needed to enhance flavors.
  11. Combine Eggs and Scallions: Add the cooked eggs back into the wok along with the green parts of the scallions. Stir-fry everything together for 30 seconds to blend flavors and heat through.
  12. Serve: Serve the mushroom fried rice hot with optional chili oil or your favorite chili sauce on the side for extra heat.

Notes

  • Preparation time includes 2 hours of inactive shiitake mushroom soaking time.
  • You can substitute red onion with white or yellow onion based on availability.
  • MSG is optional but enhances umami flavors; omit if preferred.
  • Use day-old rice for best texture; freshly cooked rice can be used but requires careful fluffing to prevent clumping.
  • For a vegan version, omit eggs and increase mushrooms or substitute with tofu scramble.
  • Adjust soy sauce quantity to taste for controlling sodium level.

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

Find it online: https://crunchyfork.com/mushroom-fried-rice-with-shiitake-and-oyster-mushrooms-recipe/