Mushroom Fried Rice
photo by Jenny Sanders
- Ready In:
- 8 cloves garlic, sliced
- 1⁄2 lb fresh shiitake mushroom
- 1⁄2 lb white mushroom
- 3 bunches scallions, minced
- 3 1⁄2 tablespoons soy sauce
- 1 tablespoon chicken broth or 1 tablespoon vegetable broth
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 5 cups chilled white rice
- 2 tablespoons vegetable oil
- 3 tablespoons rice wine or 3 tablespoons sherry wine
- 1⁄4 cup chopped cilantro (optional)
- Mix the soy sauce and broth together in a small bowl.
- Heat oil in a deep skillet or wok until hot but not smoking.
- Add garlic and stir fry for 15 seconds or so.
- Add fresh mushrooms and cook 1 to 2 minutes, until slightly softened.
- Add rice wine or sherry and cook until mushrooms are tender (about 3 more minutes).
- Stir in scallions and cook until almost all liquid has evaporated.
- Add rice and cook, stirring frequently, about 2 minutes (or until heated through).
- Stir in soy and broth mixture, salt and pepper, and cilantro, if using.
- Give the whole thing a good toss.
Questions & Replies
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Great recipe! I did make some changes because I did not have all the ingredients on hand. I used red cooking wine, instead of cooking sherry, a chopped sweet onion instead of a green onion and only white mushrooms. I cut the recipe into a little less than half and added one scrambled egg. Other than that I followed the recipe. Thanks for sharing.
Made this twice, once according to your recipe, once with some substitutions. Overall, this is an excellent base, and the original is excellent only in its simplicity. Adding spicier szechuan seasonings, broccoli, and egg whites gives the dish far more flair and texture, but your original recipe is still excellent for suggesting the correct way to stirfry rice and mushrooms with the right flavors!