Description

This mushroom fried rice is a flavorful and savory dish featuring a mix of rehydrated shiitake mushrooms, fresh button and oyster mushrooms, and perfectly scrambled eggs. The rice is stir-fried with aromatics and a balanced soy-based sauce, delivering a satisfying combination of textures and umami-rich flavors. Quick to prepare once mushrooms are soaked, it's an excellent vegetarian main course or side dish.

Ingredients

Scale

Mushroom Soak and Sauce

7 small to medium dried shiitake mushrooms (soaked for 2 hours in hot water or in cold water overnight to rehydrate)
1 tablespoon hot water (or shiitake mushroom soaking water)
1 tablespoon light soy sauce (or to taste)
1 teaspoon salt (plus a large pinch for the eggs)
1/2 teaspoon MSG (optional)
1/4 teaspoon sugar
1/8 teaspoon white pepper
1 tablespoon Shaoxing wine (plus 1/2 teaspoon for eggs and 1 tablespoon for mushroom stir-fry)
1/4 teaspoon sesame oil

Egg Mixture

2 large eggs
1/2 teaspoon Shaoxing wine
Large pinch of salt
1/4 teaspoon sesame oil

Main Ingredients

5 cups cooked long grain white rice (such as jasmine rice)
3 1/2 tablespoons canola oil (divided)
1/3 cup red onion (chopped; can substitute white/yellow onion)
2 scallions (white and green parts separated and chopped)
2 cups white button mushrooms (sliced)
2 cups oyster mushrooms (torn into smaller pieces)

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Instructions

Prepare Shiitake Mushrooms: Drain the soaked shiitake mushrooms and squeeze out any excess water. Trim tough stems if necessary, then thinly slice the mushrooms and set them aside.
Make the Sauce: In a small bowl, combine 1 tablespoon hot water or mushroom soaking water, light soy sauce, 1 teaspoon salt, MSG if using, sugar, and white pepper. Stir to mix well and set aside.
Beat the Eggs: In a separate bowl, add the eggs, 1/2 teaspoon Shaoxing wine, sesame oil, and a large pinch of salt. Beat the mixture until well combined.
Fluff the Rice: Fluff the cooked rice with a fork or your hands to separate grains, rinsing hands in cold water if rice sticks.
Cook the Eggs: Heat a wok over medium-high heat. Spread 1½ tablespoons canola oil around the wok's perimeter. Pour in the beaten eggs and scramble gently, avoiding browning. Cut the eggs into smaller pieces using a metal spatula. Remove from wok and set aside.
Cook Aromatics and Shiitake: With wok still on medium-high heat, add 1 tablespoon canola oil around the edges. Stir-fry chopped red onions and white parts of scallions for about 1 minute until translucent. Add sliced shiitake mushrooms and stir-fry for 30 seconds.
Cook Fresh Mushrooms: Add remaining 1 tablespoon canola oil to wok perimeter, then add button and oyster mushrooms. Stir-fry for 1 to 2 minutes until lightly browned and caramelized. Pour in remaining 1 tablespoon Shaoxing wine and stir to combine.
Stir-fry Rice: Add the fluffed rice to the wok. Using a metal spatula, alternate stir-frying and pressing the rice against the wok surface to break up clumps and heat evenly until steaming, about 5 minutes.
Add Sauce: Stir the prepared sauce and pour over the hot rice. Quickly mix with a scooping motion to coat the rice evenly with sauce.
Adjust Seasoning: Taste the rice and add extra salt, soy sauce, or MSG if needed to suit your preference.
Combine Eggs and Scallions: Add the scrambled eggs and green parts of the scallions to the wok. Stir-fry the mixture for 30 seconds to blend all ingredients.
Serve: Serve the mushroom fried rice hot, accompanied by chili oil or your preferred chili sauce if desired.

Notes

Soaking shiitake mushrooms for 2 hours is inactive prep time but essential for texture and flavor.
If you don't have Shaoxing wine, dry sherry or mirin can be substituted.
MSG is optional but enhances umami; omit if you prefer.
Use day-old rice if possible for best texture; freshly cooked rice works but may require slightly longer stir-frying.
Adjust soy sauce and salt at the end to avoid over-salting.
Serve with chili oil to add a spicy kick if desired.

Nutrition

Serving Size: 1 serving
Calories: 445 kcal
Sugar: 3 g
Sodium: 878 mg
Fat: 16 g
Saturated Fat: 2 g
Unsaturated Fat: 13 g
Trans Fat: 1 g
Carbohydrates: 64 g
Fiber: 3 g
Protein: 12 g
Cholesterol: 82 mg