It’s easy to overlook Mushroom Fried Rice, but don’t! In fact, my friend wondered, “Is that a thing?” when I mentioned this dish to her. As far as I can tell, it actually is “a thing!”
In the years since I first started making mushroom fried rice for the restaurant, I’ve perfected the dish. Mushrooms were available in big gallon cans, already sliced and cooked. Indeed, fresh mushrooms were a rarity in fried rice and stir-fries alike.
Canned mushrooms have their uses; it’s extremely difficult to acquire fresh Chinese straw mushrooms, but the canned variety is readily available and, surprisingly, fairly aromatic. However, mushrooms, in general from a can, might be somewhat rubbery and plain sloppy.
However, dried mushrooms bring a different value proposition, as they add an extra punch of flavor and a heartier texture.
We recommend using either fresh or dried mushrooms. Here, we’ve combined them for a more complex flavor and a more varied texture.
Once you’ve mastered frying rice, you should use as much heat as your wok can handle.
Besides adding taste, this will help prevent the rice from sticking to the pan. If the rice appears to be sticking, increase the heat and continue stir-frying, scraping away any clumps with a metal spatula.
Ingredients:
- 7 small to medium dried shiitake mushrooms (rehydrated)
- 2 chopped scallions (white and green parts separated)
- 2 large eggs
- 5 cups of cooked long grain white rice (such as jasmine rice)
- 2 cups of sliced white button mushrooms
- 2 cups of oyster mushrooms (smaller pieces)
- 1/3 cup of chopped red onion (can substitute white/yellow onion)
- 3 1/2 tablespoons of canola oil (divided)
- 1 tablespoon of light soy sauce (or to taste)
- 1 tablespoon of Shaoxing wine (plus 1/2 teaspoon)
- 1 tablespoon of hot water
- 1 teaspoon of salt (plus a large pinch for the eggs)
- 1/2 teaspoon of MSG (optional)
- 1/4 teaspoon of sugar
- 1/4 teaspoon of sesame oil
- 1/8 teaspoon of white pepper
Instructions:
- Drain the water from the shiitake mushrooms you soaked. Remove any woody stems from the mushrooms, then slice them very thinly.
- Hot water, light soy sauce, salt, MSG (if using), sugar, and white pepper should be mixed in a small bowl.
- The eggs, 1/2 teaspoon Shaoxing wine, the sesame oil, and a generous amount of salt should be combined in a separate bowl. To mix ingredients, beat for a while.
- Toss the rice with a fork or use your hands to fluff it once it’s done.
- The wok should be heated over medium-high heat. Lightly grease the sides of the wok with 1 1/2 tablespoons of oil. Then, using a metal wok spatula, chop the eggs into smaller pieces as you scramble them with the seasoned beaten eggs until they are barely cooked (you don’t want them to be browned at all). Take out the frying pan.
- Spread 1 tablespoon of oil around the outside of the wok, then add the red onions and the white parts of the scallions. Keep the wok over medium-high heat. Fry in a wok for approximately a minute or until the onions are transparent. After around 30 seconds of cooking time, add the sliced shiitake mushrooms to the pan.
- Slice some button and oyster mushrooms and add them to the wok along with the remaining tablespoon of canola oil. Prepare fresh mushrooms in a stir-fry for 1–2 minutes or until they reach a golden brown and caramelized state. Put in the last tablespoon of Shaoxing wine.
- Put in some rice. To prevent the rice from clumping together and to ensure that it cooks evenly, you should use a metal spatula to stir-fry the rice and then flatten it against the surface of the pan at intervals until the rice is steaming. This can take between three to five minutes, depending on the heat and whether you’re using previously cooked or uncooked rice.
- After the rice has been heated (this is crucial so that the sauce will blend evenly), the sauce mixture can be poured on top. Use a scooping motion to quickly and thoroughly coat the rice.
- Try some rice and adjust the seasoning with salt, soy sauce, or even MSG if you think it needs it.
- After 30 seconds, add the egg and the scallion greens and stir-fry the rice. Garnish with chili oil or your preferred hot sauce before serving.