Mushroom Fried Rice
A delicious and authentic sauces recipe for Mushroom Fried Rice, prepared with traditional seasonings and techniques.
Ingredients
- • 2 tablespoons light soy sauce
- • 1 teaspoon dark soy sauce ((*Footnote 1))
- • 1/2 teaspoon sugar
- • 1/8 teaspoon black pepper
- • 3 tablespoons peanut oil ((or 2 tablespoons oil + 1 tablespoon butter))
- • 3 eggs (beaten)
- • 12 oz (340 g) assorted mushrooms (torn to bite-size pieces (or any mushrooms of your choice))
- • 4 cups overnight jasmine rice ((or other medium grain rice))
- • 3 spring onions (sliced)
- • Pinch of salt ((or to taste))
Preparation Steps
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.
Combine the sauce ingredients in a small bowl. Stir to mix well.
Add 1 tablespoon of oil (or butter) into a large frying pan and heat over medium-high heat until hot. Add the beaten eggs. Scramble the eggs until just cooked, transfer to a plate.
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.
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.
Mix everything together. Swirl in the sauce mixture. Cook and stir constantly, until the rice turns an even colour.
Add back the eggs and the spring onions. 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.