Description

This mushroom fried rice features a unique roasted garlic gochujang glaze for a savory, spicy, and satisfying weeknight dinner.

Ingredients

Scale

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