Mushroom fried rice is a popular Chinese dish with a smoky flavor.
It’s a light, warm, and fragrant rice dish. The mushrooms are cooked on high heat, which gives them a nice caramel flavor, making it special. The salty soy sauce and strong smell of garlic and green onions bring it to life.
When made well, the rice is fluffy and separate, and the mushrooms are soft. It has a spicy kick from chili and warmth from black pepper, sometimes with a little tang from vinegar.
It’s often served with Manchurian or soup.
Ingredients
- Cooked rice (preferably stale) = 1 cup
- Mushrooms = 500 grams
- Red bell pepper = 1/2 cup
- Onion = 1 cup
- Spring onions = 1/2 cup
- Garlic (finely chopped) = 5 tbsp
- Red chili (finely chopped) = 2 tbsp
- Oil = 2 tbsp
- Soy sauce = 2 tbsp
- Chili flakes = 2 tbsp
- Black pepper powder = 2 tbsp
- Vinegar = 1 tbsp
- Salt
Process
Wash the rice well under cold water until the water is clear, then set it aside for about 5 minutes to drain and let the grains soak up some moisture.
In the meantime, put water in a large pot, making sure there is enough to cover the rice while cooking. When the water starts to boil, carefully add two tablespoons of fresh lemon juice and two tablespoons of good olive oil for extra taste. Slowly add the rice to the pot and cook it until it is about 90% done, remembering that the last 10% of cooking should be skipped to keep the rice from getting mushy.
Once the rice is cooked just right, take it off the heat and strain it using a sieve; then spread it out evenly in a large pot to help it stay fluffy. After it’s spread out, drizzle on two more tablespoons of olive oil and mix everything well to coat the rice evenly, making sure it doesn’t stick together.
Now, grab a clean pan and add two more tablespoons of olive oil. After the oil heats up a bit, add chopped garlic and red chili for some spice, stirring to let their flavors come out.
After about a minute, add the chopped onions and cook them until they are golden brown, which brings out their sweetness.
Next, add the diced red bell peppers and cook for about a minute so they stay crunchy.
Then, add sliced mushrooms and cook them until all the water goes away; it’s important that there’s no water left in the pan to get the right texture.
Once the mushrooms are cooked and dry, mix in the rice, along with a pinch of chili flakes for heat, some black pepper, a splash of soy sauce for flavor, a bit of vinegar for tanginess, and salt to taste.
Stir everything well to combine all the ingredients. Finally, after mixing, add sliced spring onions for freshness and color, and just like that, your tasty Chinese Mushroom Fried Rice is ready to serve, offering a nice blend of flavors and textures that will surely please everyone at the table.
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