Mushroom Fried Rice
Ingredients
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- 1 1/4 cups jasmine rice – rinsed; cooked and chilled (yields about 4 cups cooked)
- 2 large egg – lightly beaten
- 1/2 tsp kosher salt – plus more to taste
- 1 1/2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp Shaoxing wine
- 1/4 tsp white pepper
- 1/4 tsp MSG – optional
- 3 tbsp peanut oil
- 10 ounces shiitake mushrooms – stems removed, sliced 0.25 in thick (~18.5 medium shiitake mushrooms)
- 6 pieces scallions – thinly sliced; whites and greens reserved separately
- 2 cloves garlic – minced
- 1/2 tsp sesame oil
Instructions
1. Rinse the jasmine rice in a fine-mesh strainer until the water runs mostly clear, 30–60 seconds; combine with 1.5 cups water in a small saucepan, bring to a boil, then cover, reduce to low, and simmer 12 minutes; remove from heat and rest covered 10 minutes, fluff, spread on a tray to cool 20 minutes, then refrigerate until cold.
2. Beat the egg with the kosher salt until loosened and foamy; set aside.
3. In a small bowl, stir together the light soy sauce, dark soy sauce, Shaoxing wine, white pepper, and MSG; set the sauce by the stove.
4. Set a wok or large skillet over high heat until just smoking; add 1 tbsp peanut oil, swirl, pour in the egg mixture, and push into soft curds, 30–45 seconds; slide to a plate.
5. Return the pan to high heat and add 2 tbsp oil; add shiitake mushrooms (stems removed, sliced 0.25 in thick) and stir-fry until browned and their moisture evaporates, 3–4 minutes.
6. Make a well, add the scallions (whites first; reserve greens) and the garlic, and stir-fry until fragrant, about 30 seconds.
7. Add the chilled rice, breaking up clumps; spread into an even layer and let it heat undisturbed 45–60 seconds, then stir-fry until steamy.
8. Stir the sauce, drizzle it around the sides of the hot pan, and toss to coat; continue stir-frying until the grains separate and look dry-glossy, 2–3 minutes.
9. Return the scrambled curds, add the reserved greens, and drizzle in the sesame oil; toss to combine and taste, adjusting seasoning if needed; serve immediately.
Mushroom Fried Rice is a high-heat, wok-tossed rice dish where springy grains stay distinct and lightly glossy, carrying the deep savor of soy and the concentrated umami of mushrooms. The texture balances tender rice, juicy seared shiitake, soft egg curds, and fresh scallion snap. Clean seasoning lets the mushrooms lead, while a whisper of sesame and white pepper rounds the aroma.
Fried rice (chao fan) is a cornerstone of Chinese home cooking and restaurants alike, traditionally using day-old rice to avoid waste and achieve ideal texture. Regional cooks adapt it endlessly, but the core technique—fast cooking over intense heat with restrained seasoning—remains consistent. Mushrooms, especially shiitake, have long added an earthy, meaty depth in southern Chinese kitchens and Cantonese-style stir-fries, and the dish has spread globally through diaspora restaurants.