Description
This Mushroom Fried Rice recipe features a savory blend of shiitake, button, and oyster mushrooms stir-fried with fluffy jasmine rice, eggs, and aromatic seasonings. Perfect as a satisfying vegetarian main course, it combines umami-rich mushrooms with a hint of Shaoxing wine and soy sauce for a flavorful homemade Asian-inspired dish.
Ingredients
Scale
Mushroom Soaking 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
- 1/2 teaspoon MSG (optional)
- 1/4 teaspoon sugar
- 1/8 teaspoon white pepper
Egg Mixture
- 2 large eggs
- 1 tablespoon Shaoxing wine (divided: 1/2 teaspoon for eggs, 1/2 tablespoon for mushrooms)
- 1/4 teaspoon sesame oil
- Large pinch of salt for eggs
Main Ingredients
- 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: Drain and squeeze excess water from soaked shiitake mushrooms, trim tough stems, then thinly slice. Set aside.
- Make Sauce Mixture: In a small bowl, combine hot water, light soy sauce, salt, MSG (if using), sugar, and white pepper. Stir to blend.
- Prepare Egg Mixture: In a separate bowl, beat eggs with 1/2 teaspoon Shaoxing wine, sesame oil, and a large pinch of salt until well combined.
- Fluff the Rice: Use a fork or your hands to break up clumps and fluff cooked rice. Wetting hands with cold water can help prevent sticking.
- Cook Eggs: Heat wok over medium-high heat, add 1 1/2 tablespoons oil around the edge, pour in eggs, and scramble gently until just cooked but not browned. Remove eggs and set aside.
- Sauté Aromatics and Shiitake: Add 1 tablespoon oil to wok, stir-fry chopped red onion and white scallion parts for about 1 minute until translucent; add sliced shiitake mushrooms and cook 30 seconds.
- Cook Fresh Mushrooms: Add remaining 1 tablespoon oil, then add sliced button and oyster mushrooms. Stir-fry 1-2 minutes until lightly browned and caramelized. Pour in remaining Shaoxing wine.
- Stir-fry Rice: Add fluffed rice to wok. Stir-fry and press rice against wok surface to break clumps and heat thoroughly until steaming, about 3-5 minutes.
- Add Sauce and Combine: Stir sauce mixture and pour over rice. Quickly and evenly mix using a scooping motion to coat all rice.
- Season to Taste: Taste the rice and add more salt, soy sauce, or MSG if desired for extra flavor.
- Finish with Eggs and Scallions: Add scrambled eggs and green scallion parts back to the wok, stir-fry together for 30 seconds to combine and heat through.
- Serve: Serve hot, optionally with chili oil or your favorite chili sauce for added spice.
Notes
- Prep time includes 2 hours of inactive mushroom soaking time.
- Using day-old rice or thoroughly chilled cooked rice yields the best texture.
- If MSG is not preferred, omit or replace with an equal amount of soy sauce for umami.
- Shao Xing wine can be substituted with dry sherry if unavailable.
- For vegan version, omit eggs and increase mushrooms or tofu for protein.
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
