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Recipe Detail Page
Mushroom Fried Rice
Holiday 2017
This is a traditional fried rice with lots of mushrooms— they are what makes this dish so good! 1½ cups (375 mL) uncooked rice yields 3 cups (750 mL) of cooked rice. You can make this with brown rice but use either a jasmine brown or a basmati brown.
Serves 6
¼ cup (60 mL) vegetable oil, divided
2 cups (500 mL) sliced shiitake mushrooms, about ½ lb (250 g)
6 oz (175 g) torn oyster mushrooms
6 oz (175 g) sliced cremini mushrooms
¼ cup (60 mL) finely chopped white part of green onions, about 4 pieces
1 tbsp (15 mL) peeled finely chopped ginger
1 tbsp (15 mL) finely chopped garlic
3 cups (750 mL) cooked Thai jasmine rice
2 tbsp (30 mL) sliced garlic chives (or other chives)
¼ cup (60 mL) vegetable stock or water
2 tbsp (30 mL) soy sauce (dark if available)
1 tsp (5 mL) black rice vinegar or balsamic vinegar
Salt to taste
2 packed cups (500 mL) roughly chopped baby spinach
1 tsp (5 mL) sesame oil or more to taste
GARNISH
2 tbsp (30 mL) sliced green part of green onion
1. Heat 2 tbsp (30 mL) vegetable oil in a wok over high heat. Add mushrooms and cook until beginning to soften, about 1 minute. Add remaining 2 tbsp (30 mL) vegetable oil, green onion whites, ginger and garlic. Cook, stirring rapidly for 1 minute.
2. Add rice and garlic chives, stirring until well combined, about 1 minute. Add stock, soy sauce and black rice vinegar. Stir, using a spatula to break up any rice that clumps together. Season with salt. Add the spinach and sesame oil and cook until spinach wilts, about 30 seconds.
3. Place in serving bowl. Garnish with sliced green onion greens.
Serves 6
