Can I use fresh shiitake mushrooms instead of dried ones?

You absolutely can use fresh shiitakes, but the flavor won’t be as intense because dried mushrooms have a concentrated umami taste. If using fresh, consider adding a bit more soy sauce or mushroom seasoning to boost the flavor.

What type of rice works best for this recipe?

Long grain jasmine rice is ideal because it stays fluffy and separates well when fried. Day-old rice or rice that has cooled properly helps prevent clumping and sogginess. Avoid freshly cooked sticky rice for best results.

Why do you add Shaoxing wine?

Shaoxing wine adds a subtle nutty, slightly sweet depth that enhances the overall flavor. It’s a classic ingredient in many Chinese dishes and helps bring the mushrooms and rice together with a delicious aromatic note.

Can I make this recipe vegan?

You can make a vegan version by omitting the eggs and replacing Shaoxing wine with a vegan-friendly alternative or simply skipping it. Use extra firm tofu cubes pan-fried until golden to add protein and richness.

Mushroom Fried Rice: Easy & Flavorful Weeknight Dinner

Name: Delicious Recipe
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Cuisine: Asian
Ingredients: 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; 2 large eggs; 1/2 teaspoon Shaoxing wine; 1/4 teaspoon sesame oil; large pinch of salt for eggs; 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); 1 tablespoon Shaoxing wine (for cooking vegetables)

Description

This Mushroom Fried Rice is a flavorful, vegetarian Asian-inspired dish that combines a variety of mushrooms with fragrant jasmine rice, scrambled eggs, and a savory soy-based sauce. Perfectly balanced with a hint of sesame oil and Shaoxing wine, this recipe delivers a delicious and satisfying meal that is quick to prepare once the mushrooms are soaked.

Ingredients

Scale

Mushrooms and Liquid

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)

Sauce

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

Egg Mixture

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

Rice and Oils

5 cups cooked long grain white rice (such as jasmine rice)
3 1/2 tablespoons canola oil (divided)

Vegetables

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)
1 tablespoon Shaoxing wine (for cooking vegetables)

Cook Mode Prevent your screen from going dark

Instructions

Prepare Shiitake Mushrooms: Take your soaked shiitake mushrooms, squeeze out any excess water, trim any tough stems if necessary, thinly slice them, and set aside.
Make Sauce Mixture: In a small bowl, combine the hot water, light soy sauce, salt, MSG (if using), sugar, and white pepper. Stir well to blend the flavors.
Prepare Eggs: In a separate bowl, add the eggs, 1/2 teaspoon Shaoxing wine, sesame oil, and a large pinch of salt. Beat until fully combined.
Fluff Rice: Fluff the cooked rice with a fork or your hands to separate grains. Rinse hands in cold water if rice sticks.
Cook Eggs: Heat a wok over medium high heat and spread 1 1/2 tablespoons of canola oil around the perimeter. Add the beaten eggs and scramble gently until barely cooked without browning. Remove and set aside.
Cook Aromatics and Shiitake Mushrooms: With the wok still hot over medium high heat, add 1 tablespoon canola oil. Add red onions and white parts of scallions, stir-fry about 1 minute until onions start turning translucent. Add sliced shiitake mushrooms and stir-fry for 30 seconds.
Cook Button and Oyster Mushrooms: Add remaining tablespoon oil around the wok. Add white button and oyster mushrooms, stir-fry 1 to 2 minutes until lightly browned and caramelized. Add 1 tablespoon Shaoxing wine and stir to combine.
Add Rice: Add the rice to wok. Use a metal spatula to stir-fry and flatten the rice against the wok surface to break any clumps and heat through until steaming, about 5 minutes.
Combine Sauce with Rice: Stir the sauce mixture and pour evenly over the rice. Immediately fold and scoop to coat the rice uniformly.
Season and Final Stir: Taste and adjust seasoning with extra salt, soy sauce, or MSG as needed. Add scrambled eggs and green parts of scallions, stir-fry an additional 30 seconds.
Serve: Serve hot with chili oil or chili sauce of your choice for added heat.

Notes

Prep time includes 2 hours of mushroom soaking time which is inactive time.
Using day-old rice improves texture and prevents clumping in fried rice.
Adjust soy sauce and salt to your preference for seasoning.
To keep eggs tender, scramble gently and do not brown them.
Can substitute other mushroom varieties if preferred but shiitake gives a deep umami flavor.
Use a metal spatula and wok for best results and even stir-frying.

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