Mushroom Fried Rice
Savoury, garlicky, easy mushroom fried rice recipe loaded with mixed mushrooms, garlic, and spring onions. One of the best vegetable fried rice for the days you don't want to have any meaty meals. Ready in 15 minutes and perfect for a quick brunch or light dinner.
Servings: 2
Calories: 634kcal
Equipment
- 1 Large wok or pan
Ingredients
- 3 cup Cooked rice Cooked jasmine rice or long-grain rice. About 2 servings of cooked rice.
- 220 grams Mushroom Shiitake, portobello, oyster, buttom mushroom etc. Add a choice of mixed meaty mushrooms.
- 1 cup Green peas Defrosted green peas or garden peas
- 3 cloves Garlic Finely chopped
- ½ Onion Cut small dices
- 2-3 Spring onions Green onion, cut thin slices
- 3 tbsp Cooking oil Sunflower, vegetable or neutral flavourful oil
Seasoning Ingredients
- 3 tbsp Vegetarian stir fry sauce Mushroom sauce ( available in Lee Kum Kee brands )
- 2 tbsp Light soy sauce Or regular soy sauce
- 1 tsp Dark soy sauce
- 1 tsp Sesame oil Toasted sesame oil
- ½ tsp White pepper or black pepper
- 1 tbsp Chilli oil Optional
Instructions
Saute Mushroom and Aromatics
- Heat the large wok or pan over medium-high heat, drizzle oil and add mushroom slices. Saute the mushroom for 2-3 minutes until slightly brown.
- Add garlic and onion and continue stir fry for 1-2 minutes until fragrant.
Toss in Rice and Seasonings
- Add rice and green peas. Season it with light soy sauce, dark soy sauce, white pepper, vegetarian stir fry sauce, and sesame oil. Combine everything well and cook for 1-2 minutes.
Finish the Dish and Serve
- Finish with the spring onions and drizzle crispy chilli oil. Turn off the heat and make a final quick toss. Transfer to a serving plate and serve immediately.
Notes
- You can clean the mushroom with a paper towel or a clean cloth. If you've washed the mushroom with water, make sure to pat it dry with a paper towel to remove excess moisture.
- Do I need to use a carbon steel wok? You don’t need to use a traditional Chinese wok for this recipe. Any large wok or pan would work perfectly well. I used a large non-stick wok for this recipe.
- Do not overload the pan if you are cooking for a bigger batch. Stir fry with batches to prevent the rice and mushrooms from getting mushy and soggy.
- Use dry day-old rice for the best texture of fried rice.
- Long-grain white rice is perfect for making mushroom fried rice. For this recipe, we usually use jasmine rice, Chinese rice or regular long-grain rice.
- Instead of vegetarian stir-fry sauce, you can use regular oyster sauce.
- What type of chilli oil should I use? Adding chilli oil brings a kick of heat, but it is optional. I used homemade chilli oil or Lao Gan Ma crispy chilli oil, whatever I've got on hand. Instead of chilli oil, you can add dried, crushed chillies with garlic and onions.
Nutrition
Calories: 634kcal | Carbohydrates: 89g | Protein: 17g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Sodium: 1086mg | Potassium: 817mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1861IU | Vitamin C: 37mg | Calcium: 86mg | Iron: 4mg
