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mushroom fried rice recipe
- Total Time: 35 minutes
- Yield: 3 servings 1x
- Diet: Vegetarian
Description
This mushroom fried rice features a unique roasted garlic gochujang glaze for a savory, spicy, and satisfying weeknight dinner.
Ingredients
- 450 g (3 cups) day-old white rice, chilled
- 225 g (8 oz) cremini mushrooms, sliced
- 2 large eggs, lightly beaten
- 60 mL (4 tablespoons) vegetable oil, divided
- 1 whole head garlic, cloves unpeeled (for roasting)
- 3 cloves garlic, minced
- 15 g (1 tablespoon) fresh ginger, minced
- 3 green onions, white parts and green parts separated
- 1 medium carrot, finely diced
- 120 g (1/2 cup) frozen green peas
- 60 g (4 tablespoons) gochujang paste
- 30 mL (2 tablespoons) soy sauce
- 15 mL (1 tablespoon) maple syrup
- 15 mL (1 tablespoon) rice vinegar
- 30 mL (2 tablespoons) water
- 5 mL (1 teaspoon) toasted sesame oil
- 15 g (1/4 cup) fresh cilantro, chopped
- 5 g (1 teaspoon) toasted sesame seeds
Instructions
- Roast Garlic: Preheat oven to 400°F (200°C). Wrap unpeeled garlic cloves in foil with a small amount of oil. Roast for 30–40 minutes until very soft. Once cool, peel and mash the roasted cloves.
- Prepare Glaze: In a small bowl, combine the mashed roasted garlic with gochujang, soy sauce, maple syrup, rice vinegar, and water. Whisk together until smooth.
- Scramble Eggs: Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Scramble the beaten eggs until just set, then remove and set aside.
- Brown Mushrooms: Add 1 tablespoon of oil to the wok and add the sliced mushrooms in a single layer. Stir-fry for 5–7 minutes until deeply browned and moisture has evaporated.
- Stir-Fry Vegetables: Push mushrooms aside and add remaining oil to the wok. Add minced garlic, ginger, and green onion whites; stir-fry for 1 minute until fragrant. Add diced carrot and peas; stir-fry for 2–3 minutes until crisp-tender.
- Fry Rice: Add the cold rice to the wok. Use a spatula to break up clumps and stir-fry vigorously for 5–7 minutes until heated through and slightly toasted.
- Glaze and Combine: Pour the prepared glaze over the rice and toss continuously for 2–3 minutes until all ingredients are evenly coated and glossy. Return the scrambled eggs and toasted sesame oil to the wok, along with the green onion tops; toss gently to combine.
- Serve: Garnish generously with fresh cilantro and toasted sesame seeds before serving hot.
Notes
Use cold, day-old rice for the best texture; freshly cooked rice will turn mushy. To save time on a weeknight, roast the garlic ahead of time and store the mashed paste in the refrigerator for up to 3 days. Customize the recipe with additional protein like pan-fried tofu cubes or chicken, adding it back in with the eggs and sesame oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1.5 cups
- Calories: 550 kcal
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 120 mg
Keywords: mushroom fried rice, gochujang, vegetarian, easy dinner, weeknight meal, Korean fried rice, stir-fry, rice, roasted garlic
