Mushroom-Fried Rice

Mushroom-Fried Rice
An easy and delicious side bursting with mushroom flavour, Mushroom- Fried Rice will become a weeknight staple. A great way to use up leftover rice too!An easy and delicious side bursting with mushroom flavour, Mushroom-Fried Rice will become a weeknight staple. A great way to use up leftover rice too!

An easy and delicious side bursting with mushroom flavour, Mushroom-Fried Rice will become a weeknight staple. A great way to use up leftover rice too!An easy and delicious side bursting with mushroom flavour, Mushroom- Fried Rice will become a weeknight staple. A great way to use up leftover rice too!I really like to try new food things.  Part of reason I started this blog (other than all the cash money… HA! Not!) is to try new things and push myself in the kitchen. Part of this is constantly reading new magazines and cookbooks.  So a few years ago I kept seeing dried mushrooms in like everything and I bought a package just for interest sake. And heck, they are handy. As someone who really tries really hard to onlyyyyy grocery shop once a week (I hate grocery shopping) it is nice to have something in the pantry that can be re-hydrated if needed.  Great in soups, stews, spaghetti sauce and the like, I always have a package in my pantry.An easy and delicious side bursting with mushroom flavour, Mushroom- Fried Rice will become a weeknight staple. A great way to use up leftover rice too!But the beauty of these dried mushrooms is that the broth, or the water that you soak the mushrooms in to re-hydrate them, is full of mushroom flavour and brings a deep flavour to anything you use it in.

So, if you want mushroom-y rice why not use mushroom broth to cook it in? Hello genius!

Deep mushroom flavour, easy to make, and absolutely delicious I am obsessed with this side dish.  I love it!An easy and delicious side bursting with mushroom flavour, Mushroom- Fried Rice will become a weeknight staple. A great way to use up leftover rice too!

Mushroom-Fried Rice
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 servings
Ingredients
  • 1 14 g. package of mixed dried mushrooms rehydrated in 2 cups of warm water
  • 1 cup rice
  • 1 tbsp. olive oil
  • ½ onion, chopped
  • 2 tbsp. soy sauce
  • 1 tbsp. rice wine vinegar
  • 1 tsp. sesame oil
  • 1 thumb size piece of ginger
  • ½ cup frozen peas
  • 1 egg
Instructions
  1. Rehydrate mushrooms in warm water for at least 20 minutes, drain, saving the broth.
  2. Use the mushroom broth to cook the rice according to the package directions adding water if needed. Spread the rice on a cookie sheet or clean counter to cool.
  3. Meanwhile heat 1 tbsp. of oil and add onion and sauté until softened. Add the cooled rice and sauté flipping occasionally until slightly crisp.
  4. In a small bowl, mix together soy sauce, rice wine vinegar and sesame oil. Pour over rice. Grate ginger over rice.
  5. Add peas and clear a small space in the pan. Crack the egg into the small cleared space and slowly scramble slowly adding the rice to the egg.
  6. Serve.

 



Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: