Mushroom Fried Rice Recipe Chinese Style Whiskaffair

on Feb 02, 2021, Updated Dec 21, 2023 You may like some more fried rice recipes: Thai Fried Rice, Schezwan Egg Fried Rice, Teriyaki Chicken Fried Rice, Hibachi Fried Rice, and Korean Gochujang Fried Rice.

About Mushroom Fried Rice

This Easy Mushroom Fried Rice Recipe is a Chinese-inspired dish made using cooked rice, mushrooms, and Chinese sauces. Fried rice with mushrooms is vegan and can be easily made gluten-free. It comes together in under 15 minutes using simple ingredients and is a great way to use leftover cooked rice. Serve it as a main dish or side dish with Asian-style curries. It is a great dish to pack for travel or picnics. I sometimes pack it for my son’s lunchboxes. This recipe for fried rice with mushrooms is very adaptable. You can add the sauces according to your taste preference or add more vegetables or proteins to suit your needs. Although this dish mainly uses short-grain rice, you can use long-grain rice like basmati rice. I have used white rice to make this dish, but you can use brown rice, quinoa, or couscous. Veggies – I have used celery, onions, green bell pepper (capsicum), green onions, and button mushrooms. You can add any mushroom (cremini, shiitake, oyster, chestnut) or a mix of mushrooms. You can also use dried mushrooms in place of fresh ones. Rehydrate them in hot water for 30 minutes, chop, and use in the recipe. Although you can use canned mushrooms, too, I do not recommend them as they turn chewy sometimes. You can add more veggies, like carrots, green beans, green peas, broccoli, corn kernels, snap peas, etc., to it. Oil – I have used sesame oil as it adds a very authentic Asian taste to the recipe. But if you do not have it, you can use any cooking oil you prefer. Light olive oil, avocado oil, or canola oil all work fine. Others – You will also need garlic, dark soy sauce, white vinegar, ground black pepper, and salt. You can replace dark soy sauce with light soy sauce for a milder taste. Since we are adding soy sauce, which is quite salty, be careful with the additional salt. Restaurants add MSG (Ajinomoto ) to their fried rice recipes for that umami flavor. If you are not allergic to it, add ½ teaspoon to the recipe. Mushroom powder is also a great ingredient for giving that umami taste. Replace soy sauce with tamari to make this dish gluten-free. Add some red pepper flakes or chopped green chilies to spice the dish. If you are using freshly cooked rice and want to fasten the cooling process, spread it on a baking sheet, cover it with cling wrap, and freeze it for 15 minutes. Prepare 8 oz (225 g) mushrooms. Ideally, mushrooms should not be washed as they absorb water while washing. Still, because we are not sure of what is sprayed on them while growing, I prefer washing them quickly to remove any dirt sticking on them and to get rid of any pesticide or chemical if it is used. Once washed, wipe the mushroom using a kitchen towel. Now slice them into thin slices and keep them aside. If the color of the mushrooms turns a little dark, do not worry. Chop the garlic, celery, onions, and bell peppers. Gather the remaining ingredients. Tip – The best fried rice is made over high heat in a light bottom wok. You need to be super quick while adding the ingredients. Otherwise, they may burn. So make sure to gather all the ingredients before you start to cook.

2 cups of cooked and cooled rice 2 teaspoon dark soy sauce 1 teaspoon white vinegar ½ teaspoon ground black pepper ¼ teaspoon salt

Be careful while adding salt, as soy sauce is also very salty. Add 2 tablespoon chopped green onions and 1 tablespoon finely chopped celery and mix well. Garnish with chopped green onions (spring onions) and toasted sesame seeds, and serve hot.