Description
This flavorful Mushroom Fried Rice combines a medley of shiitake, button, and oyster mushrooms with aromatic seasonings and fluffy jasmine rice. Perfect as a satisfying vegetarian main or side, it features savory scrambled eggs and a perfectly balanced sauce for a restaurant-quality dish at home.
Ingredients
Scale
Mushrooms and Soaking
- 7 small to medium dried shiitake mushrooms (soaked for 2 hours in hot water or overnight in cold water)
Sauce
- 1 tablespoon hot water (or shiitake mushroom soaking water)
- 1 tablespoon light soy sauce
- 1 teaspoon salt
- 1/2 teaspoon MSG (optional)
- 1/4 teaspoon sugar
- 1/8 teaspoon white pepper
Eggs
- 2 large eggs
- 1 tablespoon Shaoxing wine (divided: 1/2 teaspoon for eggs, remaining for mushrooms and rice)
- 1/4 teaspoon sesame oil
- Large pinch of salt
Rice and Oil
- 5 cups cooked long grain white rice (such as jasmine rice)
- 3 1/2 tablespoons canola oil (divided)
Vegetables
- 1/3 cup red onion (chopped; can substitute white or 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)
Instructions
- Prepare Shiitake Mushrooms: After soaking shiitake mushrooms, squeeze out excess water, trim tough stems if needed, and thinly slice. Set aside.
- Mix the Sauce: In a small bowl, combine hot water or soaking water, light soy sauce, salt, optional MSG, sugar, and white pepper until well mixed.
- Prepare Egg Mixture: In a separate bowl, beat eggs with 1/2 teaspoon Shaoxing wine, sesame oil, and a large pinch of salt. Mix until fully combined.
- Fluff the Rice: Use a fork or your hands to gently separate cooked rice grains. If rice sticks to your hands, rinse them in cold water.
- Cook the Eggs: Heat a wok over medium-high heat and spread 1 1/2 tablespoons of oil around the edges. Add the egg mixture and scramble gently until barely cooked without browning. Remove eggs and set aside.
- Sauté Onions and Scallion Whites: In the same wok with 1 tablespoon oil, add chopped red onions and white parts of scallions. Stir-fry until onions become translucent, about 1 minute. Add sliced shiitake mushrooms and cook 30 seconds more.
- Cook Fresh Mushrooms: Add remaining 1 tablespoon oil, then add sliced button and oyster mushrooms. Stir-fry 1 to 2 minutes until mushrooms are lightly browned and caramelized. Pour in remaining Shaoxing wine and mix.
- Fry the Rice: Add the fluffed rice to the wok. Use your spatula to stir-fry and press the rice against the wok surface to break up clumps and heat through. Continue for 3 to 5 minutes until steaming.
- Add Sauce to Rice: Stir the prepared sauce and pour it evenly over the steaming rice. Quickly mix using a scooping motion to coat rice thoroughly with the sauce.
- Season to Taste: Taste the rice and adjust seasoning by adding more salt, soy sauce, or MSG if desired.
- Finish with Eggs and Scallions: Add scrambled eggs and green parts of scallions back into the wok. Stir-fry together for another 30 seconds to heat through.
- Serve: Serve the mushroom fried rice hot, optionally with chili oil or chili sauce for extra heat and flavor.
Notes
- Soaking shiitake mushrooms requires 2 hours of inactive time but can be done overnight in cold water.
- Using day-old rice is recommended for best texture, but freshly cooked rice can be used if fluffed properly.
- Adjust soy sauce, salt, and MSG carefully to your taste preference.
- Vegetarian recipe but contains eggs; to make vegan, omit eggs and adjust oil and seasonings accordingly.
- Use a metal wok spatula for effective stir-frying and scraping against the wok surface.
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
