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Mushroom Fried Rice
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4.88 from 8 votes

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't miss the meat!
Prep Time2 hours
Cook Time15 minutes
Total Time2 hours 15 minutes
Course: Rice
Cuisine: Chinese
Servings: 4
Calories: 445kcal
Author: Bill

Ingredients

  • 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)
  • 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
  • 2 large eggs
  • 1 tablespoon Shaoxing wine (plus 1/2 teaspoon)
  • 1/4 teaspoon sesame oil
  • 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)
US Customary - Metric

Instructions

  • 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!

Video

Notes

Prep time includes 2 hours mushroom soaking time (inactive). 

Nutrition

Calories: 445kcal | Carbohydrates: 64g | Protein: 12g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 878mg | Potassium: 506mg | Fiber: 3g | Sugar: 3g | Vitamin A: 200IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 2mg