Description
A flavorful and savory Mushroom Fried Rice recipe featuring a blend of shiitake, button, and oyster mushrooms, enhanced with soy sauce, Shaoxing wine, and scrambled eggs for a delicious vegetarian main course.
Ingredients
Scale
Mushroom Preparation
- 7 small to medium dried shiitake mushrooms (soaked for 2 hours in hot water or in cold water overnight to rehydrate)
- 1 tablespoon hot water (or shiitake mushroom soaking water)
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
Main 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)
- 2 cups white button mushrooms (sliced)
- 2 cups oyster mushrooms (torn into smaller pieces)
Instructions
- Prepare Shiitake Mushrooms: Take your soaked shiitake mushrooms, squeeze out any excess water, trim away any tough stems if necessary, thinly slice the mushrooms, and set aside.
- Make Sauce Mixture: In a small bowl, combine the hot water, light soy sauce, salt, MSG (if using), sugar, and white pepper. Stir until fully combined.
- Beat Eggs: In a separate bowl, add the eggs, ½ teaspoon Shaoxing wine, the sesame oil, and a large pinch of salt. Beat until fully combined.
- Fluff Rice: Take your cooked rice and fluff it with a fork or your hands (dampen your hands with cold water if the rice starts sticking to them).
- Cook Scrambled Eggs: 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 gently until just barely cooked without browning. Use a metal spatula to cut the eggs into pieces. Remove eggs from the wok and set aside.
- Sauté Aromatics and Shiitake: With the wok still hot, spread 1 tablespoon of oil around the perimeter, add the chopped red onions and white parts of scallions. Stir-fry for about 1 minute until translucent. Add the sliced shiitake mushrooms and stir-fry for an additional 30 seconds.
- Cook Fresh Mushrooms: Add the remaining 1 tablespoon of canola oil around the wok perimeter, then add sliced button mushrooms and oyster mushrooms. Stir-fry for 1 to 2 minutes until mushrooms are lightly browned and caramelized. Pour in the remaining 1 tablespoon of Shaoxing wine.
- Heat and Mix Rice: Add the fluffed rice to the wok. Alternate between stir-frying and flattening the rice against the wok surface to break up clumps and heat thoroughly until steam rises. This will take 3 to 5 minutes.
- Add Sauce: Stir the sauce mixture well, then pour it evenly over the rice. Mix quickly and thoroughly with a scooping motion to coat the rice evenly with the sauce.
- Adjust Seasoning: Taste the rice and add more salt, soy sauce, or MSG if needed to balance the flavors.
- Finish with Eggs and Scallions: Add the scrambled eggs and the green parts of the scallions to the wok. Stir-fry for another 30 seconds to combine and warm through.
- Serve: Serve the mushroom fried rice hot, optionally with chili oil or your favorite chili sauce on the side.
Notes
- Preparation time includes 2 hours of soaking dried shiitake mushrooms (inactive time).
- You can substitute red onion with white or yellow onion if preferred.
- Use day-old rice for best texture as freshly cooked rice can be too moist and sticky.
- MSG is optional but adds depth; omit if desired.
- Adjust salt and soy sauce to taste depending on your preference and dietary needs.
- For a vegan version, omit eggs or use a vegan egg substitute.
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
