Mushroom Fried Rice

Name: Mushroom Fried Rice
Prep time: 10 min
Cook time: 10 min
Yield: 1 to 2 servings
Cuisine: Chinese Menu
Ingredients: Mixed Mushrooms — 250g; Cooked Rice — 300g; Spring Onions — 3; Olive Oil — 3 tbsp; Soy Sauce — 2 tbsp; Sesame Seeds — 1 tsp

Mushroom Fried Rice is a humble yet deeply aromatic dish that elevates the standard fried rice into something far more savoury and 'earthy.' It is the ultimate vegetarian comfort food, where the mushrooms act as a 'umami sponge,' soaking up the flavours of the wok and providing a meaty, satisfying texture without the need for protein.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 10 minutes

Servings: 1 to 2

Notes:

Any combination of fresh mushrooms such as chestnut, shiitake, oyster, or button mushrooms can be used.

Sauteing the mushrooms dry first releases their natural moisture and caramelises them, enhancing their rich earthy flavour.

Using chilled day-old cooked rice keeps the grains separated and prevents the fried rice from becoming soft or soggy.

Vegetables such as edamame, sweetcorn, or broccoli can be added to make a more substantial meal.

Prepare the Ingredients
Slice the cremini mushrooms and chop the oyster and seafood mushrooms into bite-sized pieces. Finely chop the spring onions.

Dry-Saute the Mushrooms
Place a non-stick pan or wok over medium heat. Add the sliced mushroom mix without any oil and dry-saute for 5 to 8 minutes, stirring occasionally, until the mushrooms release their liquid and brown nicely.

Stir-fry Aromatics and Rice
Pour the olive oil into the pan with the sauteed mushrooms, add the chopped spring onions, and stir-fry for 1 minute until fragrant. Add the chilled leftover rice, breaking up any clumps with a spatula.

Season and Serve
Pour the soy sauce over the rice and stir-fry over medium-high heat for 2 to 3 minutes until every grain is hot and evenly coated. Transfer to a bowl, sprinkle with toasted white sesame seeds, and serve hot.