Mushroom Fried Rice
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
343 kcal
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Course
Side Dish, Main Course, Appetizer, Lunch
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Cuisine
Chinese
Mushroom Fried Rice
Description
Mushroom Fried Rice starts with stir-frying bite-sized mushrooms over very high heat until releasing and evaporating water, promoting browning and flavor concentration. Aromatics like ginger, garlic, and chiles are added for spice and depth. Then oil or lard is introduced to brown ingredients further, while stirring constantly.
Cooked cold rice is mixed in, breaking up clumps, followed by adding and scrambling beaten eggs within the pan. Fresh chives and cilantro are stirred through along with soy sauce and optional sesame oil for umami seasoning and fragrance. The resulting fried rice is both spicy and aromatic, with tender mushrooms and bright herbal notes.
This dish cooks quickly over high heat to retain texture and flavor contrast, making it suitable for a satisfying quick meal or accompaniment. It can be adjusted to be more or less spicy depending on the chiles used.
Ingredients
- 1/2 pound mushrooms see above, fresh
- 2 cloves garlic sliced thin
- 1 to 3 hot chile peppers like Thai, pequin, arbol or Tabasco, small
- 1 tablespoon ginger grated
- 3 tablespoons lard or peanut oil or rice bran oil
- 3 cups rice cooked; cold
- 2 egg lightly beaten
- 2 tablespoons chives chopped, or green onions
- 1/2 pound asparagus sliced on the diagonal into bite-sized pieces
- 2 tablespoons cilantro or rau ram
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil (optional)
Instructions
- Slice or break apart the mushrooms into bite-sized pieces. Heat a wok or large pan over very high heat until the pan is quite hot. Add the mushrooms and stir fry until they give up their water, which will take a couple minutes. NOTE: If you are using rehydrated mushrooms, this won't happen, so move to the next step after 30 seconds or so.
- As the mushroom water boils away, add the ginger, chiles and garlic and mix well. When the water is almost gone, add the oil or fat and stir fry until you get some browning. You want to keep things moving and use really high heat here.
- Add the cooked rice, breaking up any clumps. Stir fry 1 minute, then move everything to the side of the wok or pan. Drop the beaten eggs in the space you just made, stirring them to cook. When they are mostly set, mix everything all together. Stir fry another 30 seconds.
- Add the remaining ingredients except for the sesame oil, and stir fry 1 minute. If you want, after you mix everything together, let it sit in the pan for 1 minute undisturbed: This gets you some serious browning that's delicious.
- Turn off the heat and drizzle over the sesame oil, if using.
Notes
- Use about 2 to 3 ounces of dried mushrooms if using dried varieties and rehydrate them for 30 minutes before cooking.
- If small hot chiles are unavailable, substitute with one minced serrano pepper or omit for less heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 39g | 13% |
| Protein | 10g | 20% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 82mg | 27% |
| Sodium | 540mg | 23% |
| Potassium | 407mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 635IU | 13% |
| Vitamin C | 8mg | 9% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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