Mushroom fried rice

Name: Mushroom fried rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: cold cooked white rice, grains separated; fresh shiitake mushrooms, diced; carrot, finely diced; cooking oil; soy sauce; scallions, thinly sliced; salt

Cơm chiên nấm

VegetarianRiceVietnameseVeganWith onion, garlic or similar seasoningsContains gluten, soy

Servings

2 servings

Ingredients

400 gcold cooked white rice, grains separated
150 gfresh shiitake mushrooms, diced
1.3 pcscarrot, finely diced
22 mlcooking oil
19 mlsoy sauce
15 gscallions, thinly sliced
2 gsalt

10 minPrep
10 minCook
20 minTotal
EasyDifficulty

Method

These references were used to check ingredients and cooking instructions.Mushroom Fried RiceUmami Days: Cooking (Connie Veneracion)Crispy Kale and Shiitake Mushroom Fried Rice (Vegan)The Plant-Based Wok (Hannah)All references

Break up the cold rice with a spoon so there are no clumps.
Heat the oil in a pan, stir-fry the carrot for about a minute, then add the mushrooms and cook until they release liquid and turn lightly golden.
Add the rice and toss over high heat for 3 to 4 minutes until hot and dry.
Season with soy sauce and salt, add the scallions, toss a few more seconds and turn off the heat.

Tips

Rice chilled overnight in the fridge is drier, so the grains stay separate instead of turning sticky.

Substitutions

For a no-alliums version: omit the scallions and add a little chopped coriander just before turning off the heat.

Storage

Cool quickly, refrigerate, and eat the next day after reheating until steaming hot.

Nutrition per serving (estimate)

Calculated from each ingredient weight and the cited food composition tables, divided by the base servings. Oil absorbed in frying and seasoning to taste are not counted.FoodData CentralU.S. Department of Agriculture, Agricultural Research ServiceAll references

398 kcalEnergy
8.4 gProtein
66.3 gCarbohydrate
11.1 gFat
4.1 gFibre
974 mgSodium

An estimate for reference only, not medical advice.