How To Make Mushroom Fried Rice
This mushroom fried rice is a vegan version of an Asian restaurant favorite! It has three kinds of mushrooms that lends a meaty and filling taste.
- 1½cupslong grain rice
- 3tbspcooking oil
- ½lbcremini mushrooms,sliced thin
- ½lbshiitake mushrooms,stems removed, caps sliced
- ½lbwhite mushrooms,sliced thin
- ¼tspdried red pepper flakes
- 1tbspfresh ginger,grated
- 6scallions,including green tops, sliced thin
- ¼cupsoy sauce
- 1tspAsian sesame oil
Bring a medium pot of salted water to a boil. Stir in the rice and boil for about 10 minutes until just done. Drain the rice and set aside to cool.
Meanwhile, in a large nonstick frying pan or wok, heat 1 tablespoon of the cooking oil over moderately high heat. Add half the mushrooms and cook for about 5 minutes, stirring frequently, until the mushrooms are tender and golden. Transfer to a plate.
Repeat with the remaining mushrooms and another tablespoon of the cooking oil. Add these mushrooms to the plate.
In the same frying pan, heat the remaining tablespoon of cooking oil over moderate heat. Add the red-pepper flakes, ginger, and scallions and cook for about 30 seconds, stirring, until fragrant.
Increase the heat to moderately high and add the rice, salt, and soy sauce. Cook, stirring, for 2 minutes and then add the peas and mushrooms.
Cook, stirring, until everything’s warm, for another 1 to 2 minutes. Remove the pan from the heat and stir in the sesame oil.
Serve and enjoy!
- Calories: 431.89kcal
- Fat: 12.83g
- Saturated Fat: 1.13g
- Trans Fat: 0.04g
- Monounsaturated Fat: 7.26g
- Polyunsaturated Fat: 3.76g
- Carbohydrates: 68.96g
- Fiber: 4.91g
- Sugar: 5.19g
- Protein: 12.11g
- Sodium: 895.00mg
- Calcium: 58.72mg
- Potassium: 869.24mg
- Iron: 2.14mg
- Vitamin A: 18.78µg
- Vitamin C: 12.76mg
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