How To Make Mushroom Fried Rice | 3 Mushroom Rice | Oyster | Shiitake | Shimeji | Vegan

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.

Chop the mushrooms (king oyster, shiitake, shimeji) and set aside.

Prepare cold cooked rice from the day before, which fries better than warm rice.

Slice 1 onion and chop 2 green onions.

Heat a wok over high heat and add sunflower oil.

Add 2 dried chili and star anise to the hot oil for a few seconds to infuse flavor.

Add the sliced onion and chopped garlic to the wok; stir continuously for about 3 minutes until softened.

Add the chopped mushrooms to the wok and stir-fry for another 3 minutes on high heat.

Season with black pepper; do not add salt as the soy sauce will provide enough saltiness.

Pour in a light soy sauce and stir for 60 to 90 seconds to combine flavors.

Add the cold cooked rice to the wok, breaking up any large lumps with your hands; stir-fry for 5 minutes on high heat, allowing some browning or blackening on the rice.

Turn off the heat and drizzle sesame oil over the rice for added flavor.

Add the chopped green onions and mix well before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens