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Mushroom Fried Rice (蘑菇炒饭)
5 from 6 votes

Mushroom Fried Rice (蘑菇炒饭)

Mushroom rice is a super quick and satisfying side that can be served as a light main dish as well. Assorted mushrooms are seared and stir fried with crispy rice and brought together with a savory and aromatic sauce. Make this for your lunch, meal-prep, or a dinner course. {Gluten-Free Adaptable, Vegetarian}To make this dish gluten free, use tamari to replace the light and dark soy sauce.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 2 to 4
Calories: 360 kcal
Course: Side Dish
Cuisine: Chinese

Ingredients

Sauce
  • 2 tablespoons soy sauce light
  • 1 teaspoon dark soy sauce (*Footnote 1)
  • 1/2 teaspoon sugar
  • 1/8 teaspoon black pepper
Stir fry
  • 3 tablespoons peanut oil (or 2 tablespoons oil + 1 tablespoon butter)
  • 3 egg beaten
  • 12 oz (340 g) mushroom torn to bite-size pieces (or any mushrooms of your choice, assorted
  • 4 cups jasmine rice or other medium grain rice, soaked overnight
  • 3 green onion , sliced
  • Pinch salt or to taste

Instructions

    Cup of Yum
  1. Cut the mushrooms according to the type you use. For oyster mushrooms and shimeji mushrooms, tear them into smaller bite-size pieces. For button mushrooms and king oyster mushrooms, slice them.
  2. Combine the sauce ingredients in a small bowl. Stir to mix well.
  3. Add 1 tablespoon of oil (or butter) into a large skillet and heat over medium-high heat until hot. Add the beaten eggs. Scramble the eggs until just cooked, transfer to a plate.
  4. Add the mushrooms and a pinch of salt. Stir a few times to coat with oil. Let cook without disturbing until the bottom turns golden brown. Flip to cook the other side until golden brown and there’s no liquid left in the pan.
  5. Move the mushrooms to one side of the pan and add another 1 tablespoon of oil (or butter) and the rice to the other side. Cook and chop the rice with your spatula to separate the grains.
  6. Mix everything together. Swirl in the sauce mixture. Cook and stir constantly, until the rice turns an even color.
  7. Add back the eggs and the green onion. Stir to mix everything well. Carefully taste the rice. Season lightly with salt if needed. Transfer everything to a serving plate and serve hot as a side or a light main dish.

Notes

  • Dark soy sauce adds a nice brown color to the dish and gives it a subtle caramel flavor. You can skip it if you don’t have it on hand, and use regular soy sauce instead.

Nutrition Information

Serving 1serving Calories 360kcal (18%) Carbohydrates 58g (19%) Protein 7.8g (16%) Fat 10.8g (17%) Saturated Fat 1.8g (9%) Sodium 458mg (19%) Potassium 374mg (8%) Fiber 1.8g (7%) Sugar 2.4g (5%) Calcium 11mg (1%) Iron 18mg (100%)

Nutrition Facts

Serving: 2 to 4

Amount Per Serving

Calories 360

% Daily Value*

Serving 1serving
Calories 360kcal 18%
Carbohydrates 58g 19%
Protein 7.8g 16%
Fat 10.8g 17%
Saturated Fat 1.8g 9%
Sodium 458mg 19%
Potassium 374mg 8%
Fiber 1.8g 7%
Sugar 2.4g 5%
Calcium 11mg 1%
Iron 18mg 100%

* Percent Daily Values are based on a 2,000 calorie diet.