Description
A flavorful and satisfying Mushroom Fried Rice recipe featuring a mix of shiitake, button, and oyster mushrooms, perfectly seasoned with soy sauce and Shaoxing wine. This easy-to-make dish combines fluffy jasmine rice with scrambled eggs and aromatic scallions, creating a delicious vegetarian main course or side dish.
Ingredients
Scale
Mushroom Soak and Sauce
- 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)
- 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
Egg Mixture
- 2 large eggs
- 1 tablespoon Shaoxing wine (divided: 1 tablespoon plus 1/2 teaspoon)
- 1/4 teaspoon sesame oil
- Large pinch of salt
Rice and Stir-fry
- 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 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: Take the soaked shiitake mushrooms and squeeze out any excess water. Trim away tough stems if necessary, then thinly slice the mushrooms and set them aside.
- Make Sauce Mixture: In a small bowl, combine 1 tablespoon hot water, light soy sauce, 1 teaspoon salt, optional MSG, sugar, and white pepper. Stir well to mix.
- Beat Eggs: In a separate bowl, whisk together the 2 large eggs, ½ teaspoon Shaoxing wine, sesame oil, and a large pinch of salt until fully combined.
- Fluff Rice: Take the cooked rice and fluff it with a fork or your hands. Wet your hands with cold water if the rice tends to stick.
- Scramble Eggs: Heat a wok over medium-high heat. Add 1½ tablespoons canola oil around the wok’s perimeter. Pour in the beaten eggs and scramble gently until just barely cooked, avoiding browning. Remove eggs from the wok and set aside.
- Sauté Aromatics: With the wok still hot, add 1 tablespoon oil around the perimeter. Add chopped red onions and white parts of scallions. Stir-fry about 1 minute until the onions become translucent. Add sliced shiitake mushrooms and stir-fry 30 seconds.
- Cook Fresh Mushrooms: Add remaining 1 tablespoon oil around the wok’s edge, then add button and oyster mushrooms. Stir-fry for 1 to 2 minutes until mushrooms are lightly browned and caramelized. Pour in the remaining 1 tablespoon Shaoxing wine and mix well.
- Cook Rice: Add the fluffed rice to the wok. Use a metal spatula to stir-fry and press the rice against the wok’s surface to break clumps and heat thoroughly until steaming, about 5 minutes depending on rice freshness.
- Add Sauce: Stir the prepared sauce mixture again and pour it over the rice. Mix immediately with a scooping motion to coat the rice evenly.
- Adjust Seasoning: Taste the rice and add more salt, soy sauce, or MSG if desired for extra flavor.
- Finish and Serve: Return the scrambled eggs and green parts of scallions to the wok. Stir-fry for another 30 seconds to combine. Serve hot with chili oil or your favorite chili sauce on the side.
Notes
- Prep time includes 2 hours of inactive mushroom soaking time.
- Use day-old rice if possible for better texture and less clumping when frying.
- Shaoxing wine can be substituted with dry sherry if unavailable.
- For a vegan version, omit eggs and increase mushrooms or add tofu.
- Adjust salt and soy sauce quantities to suit personal taste or dietary needs.
- Can substitute canola oil with vegetable or peanut oil for stir-frying.
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
