mushroom fried rice

This Chinese-inspired mushroom fried rice is an easy, delicious dish with umami flavors made with rice, mushrooms, soy sauce, onions and black pepper. It’s an easy vegan recipe that comes together in 40 minutes.

Mushroom Fried Rice

basmati rice (or long grained rice

water (for cooking rice)

salt (as required)

white button mushrooms (- rinsed and chopped)

garlic garlic

onions (or 1 medium-sized or 2 to 3 small to medium spring onions)

celery

soy sauce (- naturally brewed, add as required)

oil (- any neutral oil

black pepper powder

First rinse the rice till the water runs clear of the starch.

Then in a pot or pan cook the rice in 5 cups of water with a few drops of oil and some salt as required. 

The rice should be cooked al dente or just about cooked.

Don&#39;t cook the rice till it becomes mushy or too soft. Drain the rice in a colander and keep aside.

After the initial steam passes from the rice, cover the colander with a lid.

Let the rice cool completely before you add it to the mushrooms.

Cooking rice

Heat oil in a wok or kadai. Add the garlic and onions first and stir fry for 2 minutes on a medium to high heat stirring often.

Then add the chopped mushrooms and stir fry for 5 to 6 minutes or more on a high flame till the mushrooms begins to get lightly browned from the edges.

First the whole mixture will become watery as mushrooms will release water and slowly slowly the water will evaporate and you will see oil in the mixture.

When the mushrooms start to become lightly browned or light golden, then add the celery and stir fry for a minute.

Add soy sauce, black pepper and salt as required.

Stir and then add the rice. Stir gently but briskly. Stir fry for 2 to 3 minutes.

Serve the mushroom fried rice hot garnished with celery or spring onion greens with a side Indo Chinese vegetable dish like veg balls in hot garlic sauce, sweet and sour vegetables, veg manchurian.

Making mushroom fried rice

Mushroom fried rice is a delicious recipe that also happens to be vegetarian. With egg and three kinds of mushrooms, you won&#039;t miss the meat!

mushrooms

water

soy sauce ((or

salt ((plus a large pinch for the eggs))

MSG ((optional))

sugar

white pepper

eggs

Shaoxing wine ((plus 1/2 teaspoon))

sesame oil

rice

canola oil ((divided))

red onion ((chopped; can substitute white/yellow onion))

scallions

white button mushrooms ((sliced))

oyster mushrooms ((torn into smaller pieces))

Take your soaked shiitake mushrooms, and squeeze out any excess water. Trim away any tough stems if necessary, thinly slice the mushrooms, and set aside.

In a small bowl, combine the hot water, light soy sauce, salt, MSG (if using), sugar, and white pepper.

In a separate bowl, add the eggs, ½ teaspoon Shaoxing wine, the sesame oil, and a large pinch of salt. Beat until combined.

Take your cooked rice and fluff it with a fork or with your hands (you can rinse your hands in cold water if the rice starts sticking to them).

Heat a wok over medium high heat. Spread 1½ tablespoons of oil around the perimeter of the wok. Add the seasoned beaten eggs and scramble until they’re just barely cooked (you don’t want the eggs to be browned at all), using a metal wok spatula to cut the eggs into smaller pieces. Remove from the wok and set aside.

With the wok still over medium high heat, spread 1 tablespoon of oil around the perimeter, and add the red onions and the white portion of the scallions. Stir-fry for about 1 minute, until the onions are beginning to turn translucent. Add the sliced shiitake mushrooms, and stir-fry them for about 30 seconds.

Add the remaining tablespoon of canola oil around the perimeter of the wok, followed by the sliced button and oyster mushrooms. Stir-fry for 1 to 2 minutes, or until the fresh mushrooms are lightly browned and caramelized. Add the remaining tablespoon of Shaoxing wine.

Add the rice. Use your metal spatula to alternate between stir-frying the rice and flattening it against the surface of the wok to break up any large clumps and heat it through, until the rice is steaming. This should take 3-5 minutes, depending on your heat level and whether you started with day-old (longer cook time) or freshly cooked rice.

Once the rice is warmed (very important, or the sauce will not mix as well and the color of the rice will not be as uniform), stir up the sauce mixture and pour it over the rice. Immediately mix with a scooping motion to evenly coat the rice.

Give the rice a taste and add more salt, soy sauce or even MSG to taste if you feel it needs something extra!

Add the egg and the green part of the scallions, and stir-fry the rice for another 30 seconds. Serve with chili oil or any chili sauce of your choice!

https://content.jwplatform.com/videos/RXKw4R9w.mp4

Mushroom fried rice is sometimes forgotten, but it’s really delicious! This version uses three types of mushrooms for maximum flavor.

Mushroom Fried Rice recipe is budget-friendly and super quick to make. It&#39;s a great way to use up leftover cooked rice, is made all in one pan and takes no more than 15 minutes! 

(80 grams) raw cashew nuts ((omit to make nut-free))

onions

celery (, diced)

large bell pepper (, diced)

(320 grams) sliced

(450 grams) cold cooked rice

(60 mls) soy sauce

Put a large wok or pan over a medium heat. Add the cashew nuts and cook them for 2 to 3 minutes, moving frequently, until they smell toasty and are starting to turn golden in areas. Tip out of the pan into a small bowl and set aside.

Put the pan back on the heat and add the sesame oil. Turn the heat up to medium high and add most of the onions (leave a few to scatter over raw at the end), celery and bell pepper and cook for a couple of minutes until beginning to soften.

Add the mushrooms and continue cooking, stirring frequently for another 2 to 3 minutes.

Pour in the cold rice and soy sauce/Tamari and stir well. Keep moving everything about in the pan until the rice has heated through.

Add the toasted cashews, stir again and remove from the heat.

Serve scattered with the reserved green onions.

https://content.jwplatform.com/videos/NrJlcq3J.mp4

This Mushroom Fried Rice recipe is budget friendly and super quick to make. It’s a great way to use up leftover cooked rice, is made all in one pan and takes no more than 15 minutes!

Top 3 mushroom fried rice recipes from across the web

The most viewed mushroom fried rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Mushroom Fried Rice

Mushroom Fried Rice

Mushroom Fried Rice

Top 3 mushroom fried rice recipes from across the web

The most viewed mushroom fried rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mushroom Fried Rice

Mushroom Fried Rice

Mushroom Fried Rice

The most viewed mushroom fried rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine