Chinese Fried Rice with Oyster Mushrooms and Sesame Recipe
This fried rice with oyster mushrooms is a vegetarian take on the popular Chinese takeout classic – quick, filling, and packed with umami flavor. Once pan-fried, oyster mushrooms taste a bit like tender meat, so even meat lovers won’t complain. A perfect way to use up yesterday’s leftover rice.
A simple, budget-friendly fried rice that turns leftover rice into a fragrant, satisfying meal. Oyster mushrooms bring a meaty texture and deep umami flavor, while toasted sesame and sesame oil add a distinct, nutty aroma reminiscent of Chinese takeout.
Chef's tips
Use well-chilled, day-old rice – freshly cooked rice is too moist and tends to clump and steam instead of frying. If you only have freshly cooked rice, spread it on a tray and let it cool completely, then chill it in the fridge. Fry over fairly high heat and don’t overcrowd the pan so the mushrooms and rice can brown slightly instead of just softening.
How to serve
Serve as a standalone main dish or pair with a light Asian-style soup. A side of pickled vegetables or kimchi also works great, adding acidity and crunch. For extra protein, top with a fried egg or add cubes of marinated tofu.
Ingredients
- cooked jasmine or basmati rice preferably from the previous day, well chilled - 400 g
- oyster mushrooms or other mushrooms, e.g. button mushrooms - 200 g
- eggs - 2 piece
- carrot small, cut into small cubes - 1 piece
- frozen green peas - 80 g
- onion chopped - 3 tablespoons
- soy sauce - 3 tablespoons
- oil e.g. rapeseed oil - 3 tablespoons
- sesame oil for aroma, can be omitted - 1 teaspoon
- garlic - 2 cloves
- sesame seeds toasted in a dry pan - 1 tablespoon
- salt to taste, carefully, as soy sauce is salty
- black pepper freshly ground - 0.25 teaspoons
Preparation
- If you don’t have rice cooked the day before, cook it according to the package instructions, spread it out on a plate so it can steam off and cool. The drier it is, the better it will fry.
- Clean the oyster mushrooms and cut them into thin strips. Peel the carrot and cut it into small cubes. Finely chop the garlic. Finely slice the spring onion or chives.
- Heat 1 tablespoon of oil in a large frying pan or wok over medium-high heat. Crack in the eggs and stir quickly with a spatula until you get small pieces of scrambled egg. Once the egg is set, transfer it to a plate.
- Add another 2 tablespoons of oil to the same pan. Add the oyster mushrooms and fry for 4–5 minutes over fairly high heat, stirring often, until they soften and lightly brown on the edges.
- Add the carrot, peas, and garlic. Fry for 2–3 minutes, until the carrot softens slightly and the peas are thawed.
- Add the cooked rice to the pan. Break up any clumps with a spoon or spatula. Fry for 3–4 minutes over high heat, stirring frequently, until the rice is hot and slightly dried out.
- Add the fried egg, soy sauce, pepper, and sesame oil. Mix thoroughly and fry for about 1 more minute. Taste and, if needed, season with a little salt.
- Turn off the heat, add the chopped spring onion or chives and half of the sesame seeds, and mix.
- Serve immediately, sprinkling the top with the remaining toasted sesame seeds.
Storage
Ryż przechowuj w lodówce w szczelnym pojemniku i zjedz w ciągu 1–2 dni. Podgrzewaj na patelni z odrobiną oleju lub w mikrofalówce, podlewając 1–2 łyżkami wody. Można zamrozić w porcjach i odgrzać na patelni bez rozmrażania.
