Triple Mushroom Fried Rice with The Woks of Life

mushrooms

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini adds moisture and nutrients, while cabbage is more economical.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake, while tamari is gluten-free.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats, while canola oil is budget-friendly.

sesame oil

🥗Healthier: avocado oil

💰Cheaper: peanut oil

Avocado oil is versatile and healthy, while peanut oil is cost-effective.

Scramble the egg with a little shaoxing wine, sesame oil, and salt in a wok over high heat until still slightly runny; set aside.

Add extra vegetable oil to the wok and heat.

Add diced onion and green parts of scallions, leaving the dark green parts whole; stir for about a minute.

Add rehydrated shiitake mushrooms and stir for another minute.

Add fresh button and oyster mushrooms; stir-fry until lightly caramelized around the edges.

Pour in shaoxing wine and stir to let mushrooms absorb the flavor.

Break up the cooked rice with a rice paddle or spatula before adding it to the mushroom mixture.

Mix the rice into the hot mushroom mixture, ensuring it heats through before adding seasoning.

Add soy sauce, salt, sugar, and white pepper; optionally add a pinch of MSG.

Stir-fry the rice while flattening it against the wok surface to break up clumps and heat through for 3-5 minutes.

Season to taste, keeping in mind that chili oil or chili crisp will be added later.

Add the scrambled egg back into the wok and stir-fry until evenly distributed in the rice.

Add the green parts of the scallions and stir-fry until just wilted.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens