Mushroom Fried Rice Recipes
MUSHROOM FRIED RICE
After moving, I couldn't find a Chinese restaurant that met my tastes. So, I decided to create my own Chinese dishes. This is one of my favorites, and can be served as a vegetarian main dish or side dish. -Jacob Kitzman, Seattle, Washington
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, heat 1 teaspoon sesame oil over medium-high heat. Add eggs to skillet. Cook and stir until set. Remove to a plate; set aside., In the same skillet, heat canola oil and remaining sesame oil. Saute onions and mushrooms for 2-3 minutes or until mushrooms are tender. Add garlic and ginger; saute 1-2 minutes longer., Stir in the rice, peas, soy sauce, salt and pepper. Chop egg into small pieces; stir into skillet and heat through. Stir in green onions. Serve with mustard, duck sauce and additional soy sauce if desired.
Nutrition Facts :
MUSHROOM FRIED RICE
This is a GREAT fried rice recipe and a wonderful way to use up leftover rice. Adapted from a Gourmet Magazine recipe...
Provided by Miraklegirl
Categories Brown Rice
Time 18m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix the soy sauce and broth together in a small bowl.
- Heat oil in a deep skillet or wok until hot but not smoking.
- Add garlic and stir fry for 15 seconds or so.
- Add fresh mushrooms and cook 1 to 2 minutes, until slightly softened.
- Add rice wine or sherry and cook until mushrooms are tender (about 3 more minutes).
- Stir in scallions and cook until almost all liquid has evaporated.
- Add rice and cook, stirring frequently, about 2 minutes (or until heated through).
- Stir in soy and broth mixture, salt and pepper, and cilantro, if using.
- Give the whole thing a good toss.
MUSHROOM RICE
Rice with mushrooms, garlic, onion - who could beat that? My family loves this recipe! You can also use it as a main meal if you add cooked chicken after the rice is cooked. This recipe works equally well with white or brown rice, instant or otherwise. It always comes out delicious!
Provided by Arizona Desert Flower
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 41.1 g, Cholesterol 8.4 mg, Fat 2.8 g, Fiber 0.9 g, Protein 5.3 g, SaturatedFat 1.4 g, Sodium 1181.1 mg, Sugar 1.2 g
MUSHROOM FRIED RICE
Categories Garlic Mushroom Rice Side Stir-Fry Spring Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 4 as a main course or 6 as a side dish
Number Of Ingredients 15
Steps:
- Thinly slice garlic. Soak dried black mushrooms in warm water to cover 15 minutes, or until softened. Rinse black mushrooms to remove any remaining grit and drain. Discard stems from black and fresh mushrooms and thinly slice mushrooms. Mince scallions.
- Make seasoning liquid:
- In a small bowl stir together seasoning liquid ingredients.
- Spread rice in a shallow baking pan and separate grains with a fork.
- In a deep 12-inch heavy non-stick skillet heat oil over moderately high heat until hot but not smoking and stir-fry garlic and black mushrooms, if using, 15 seconds, or until fragrant. Add fresh mushrooms and stir-fry over high heat until slightly softened, 1 to 2 minutes. Add rice wine or sake and cook, covered, until mushrooms are tender, about 3 minutes. Stir in scallions and cook, uncovered, until almost all liquid is evaporated. Add rice and cook, stirring frequently, 2 to 3 minutes, or until heated through. Stir seasoning liquid and add to fried rice with cilantro, tossing to coat evenly.
MUSHROOM FRIED RICE
For this recipe you may use whatever mushrooms you happen to have on hand. Serve the dish as an accompaniment to grilled or roasted meats, seafood, or chicken or with soup as a light lunch or dinner.
Yield Serves 4 as a main course or 6 as a side dish
Number Of Ingredients 14
Steps:
- Thinly slice garlic. Soak dried black mushrooms in warm water to cover 15 minutes, or until softened. Rinse black mushrooms to remove any remaining grit and drain. Discard stems from black and fresh mushrooms and thinly slice mushrooms. Mince scallions.
- In a small bowl stir together seasoning liquid ingredients.
- Spread rice in a shallow baking pan and separate grains with a fork.
- In a deep 12-inch heavy non-stick skillet heat oil over moderately high heat until hot but not smoking and stir-fry garlic and black mushrooms, if using, 15 seconds, or until fragrant. Add fresh mushrooms and stir-fry over high heat until slightly softened, 1 to 2 minutes. Add rice wine or sake and cook, covered, until mushrooms are tender, about 3 minutes. Stir in scallions and cook, uncovered, until almost all liquid is evaporated. Add rice and cook, stirring frequently, 2 to 3 minutes, or until heated through. Stir seasoning liquid and add to fried rice with cilantro, tossing to coat evenly.
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- Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice and set aside to cool.
- Meanwhile, in a large nonstick frying pan or wok, heat 1 tablespoon of the cooking oil over moderately high heat. Add half the mushrooms and cook, stirring frequently, until the mushrooms are tender and golden, about 5 minutes. Transfer to a plate. Repeat with the remaining mushrooms and another tablespoon of the cooking oil. Add these mushrooms to the plate.
- In the same frying pan, heat the remaining tablespoon of cooking oil over moderate heat. Add the red-pepper flakes, ginger, and scallions and cook, stirring, until fragrant, about 30 seconds. Increase the heat to moderately high and add the rice, salt, and soy sauce. Cook, stirring, for 2 minutes and then add the peas and mushrooms. Cook, stirring, until everything's warm, another 1 to 2 minutes. Remove the pan from the heat and stir in the sesame oil.
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