Mushroom Fried Rice Recipe - The Washington Post

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Democracy Dies in Darknessclock25 minscourseMainStart CookingComment on this storyAdd to your saved recipesBy Joe Yonan

This take on Thai-style crab fried rice uses lion’s mane mushrooms instead because their appearance and texture mimic that of lump crab, but it’s just as delicious with other funghi. As with all stir-fries, it’s best to make sure all the ingredients are measured, prepped and ready before you start cooking, since it goes so fast once you do.

Storage: Refrigerate for up to 4 days.

Where to buy: Lion's mane mushrooms can be found at some farmers markets and some Whole Foods Markets. Thai bird’s eye chiles and Shaoxing wine can be found in Asian supermarkets. Vegan fish sauce or Worcestershire sauce can be found at natural foods stores or online.

Based on a recipe on the Woks of Life website.

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Ingredients

measuring cup

Servings: 4

  • 2 tablespoons neutral oil, such as vegetable, plus more if needed
  • 4 ounces lion’s mane mushrooms, trimmed and torn into 1/2-inch shreds
  • 2 tablespoons finely grated or chopped ginger
  • 4 cloves garlic, finely grated or pressed
  • 1 to 2 Thai bird’s eye chiles, stemmed and thinly sliced
  • 3 cups cooked white or brown basmati or jasmine rice, preferably cold
  • 1/2 teaspoon ground white pepper
  • 2 tablespoons No-Fish Sauce (see related recipe; optional) or store-bought vegan fish sauce or Worcestershire sauce
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon Shaoxing wine (optional)
  • Fine salt
  • 2 large eggs, beaten
  • 2 scallions, trimmed and chopped
  • 1/4 cup lightly packed fresh cilantro leaves, chopped
  • Lime wedges, for serving

Directions

Time Icon Total: 25 mins

  • Step 1

    In a large skillet or wok over medium-high heat, heat the oil until it shimmers. Add the mushrooms and stir-fry until they turn lightly golden, 1 to 2 minutes. Use a slotted spoon to transfer them to a plate.

  • Step 2

    Add the ginger, garlic and chiles to the skillet, along with a little more oil if the skillet is dry, and stir-fry until fragrant, 20 to 30 seconds. Add the cooked rice, increase the heat to high, and stir-fry until it’s well coated and hot, 2 to 3 minutes.

  • Step 3

    Add the pepper, No-Fish Sauce (if using), soy sauce and Shaoxing wine. Taste, and season with salt as needed.

  • Step 4

    Use a spatula to spread the rice into an even layer in the skillet. Pour the beaten egg evenly over the rice, and stir-fry until the egg is cooked and incorporated, 1 to 2 minutes.

  • Step 5

    Spread the rice into an even layer again, add the mushroom shreds, and stir-fry briefly to warm them through, about 1 minute. Add the scallions and cilantro and stir-fry just until wilted.

  • Step 6

    Serve hot, with lime wedges for squeezing over.

    • Substitutions

    Vegan? >> Use Just Egg or another liquid egg substitute.
    Not vegan or vegetarian? >> Use regular fish sauce.
    Lion’s mane mushrooms >> oyster, shiitake or cremini mushrooms.
    Thai bird’s eye chiles >> serrano or jalapeño peppers.
    Shaoxing wine >> sherry.

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    Nutritional Facts

    Per serving (1 1/4 cups)

    • Calories

      281

    • Fat

      10 g

    • Saturated Fat

      1 g

    • Carbohydrates

      39 g

    • Sodium

      444 mg

    • Cholesterol

      93 mg

    • Protein

      8 g

    • Fiber

      1 g

    • Sugar

      3 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Based on a recipe on the Woks of Life website.

    Tested by Joe Yonan.

    Published December 31, 2023

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