Mushroom Fried Rice

Method12 steps · about 2 hr 15 min

1. 1

   Step 1: Cover all 7 dried shiitakes with hot soaking water and leave for 2 hours, until fully rehydrated and pliable. Squeeze out excess water, trim away tough stems and thinly slice; discard the soaking water. While they soak, wash and dry the onion and scallions (2), chop the onion and separate and chop the scallion whites and greens. Clean and slice the button mushrooms and tear the oyster mushrooms (2 cups) into smaller pieces. Finish this preparation before heating the wok.

   Rehydrate shiitakes for 2 hours · 120 minUses 7 small to medium dried shiitake mushrooms · Water for soaking shiitakes and washing produce, as needed · ⅓ cup red onion, washed and chopped · 2 scallions · 2 cups sliced white button mushrooms · 2 cups oyster mushrooms, torn into smaller pieces

2. 2

   Step 2: In a small bowl, combine the 1 tbsp hot seasoning water, 1 tbsp light soy sauce, 1 tsp rice-seasoning salt, optional ½ tsp MSG, ¼ tsp sugar and ⅛ tsp white pepper.

   Uses 1 tbsp hot water for rice seasoning · 1 tbsp light soy sauce for rice seasoning · 1 tsp salt for rice seasoning · ½ tsp MSG for rice seasoning, optional · ¼ tsp sugar · ⅛ tsp white pepper

3. 3

   Step 3: In a separate bowl, beat both eggs (2) with the separate ½ tsp egg-seasoning Shaoxing wine, ¼ tsp sesame oil and one large pinch of egg-seasoning salt.

   Uses 2 large eggs · ½ tsp Shaoxing wine for eggs · ¼ tsp sesame oil for eggs · 1 large pinch salt for eggs

4. 4

   Step 4: Fluff all 5 cups of ready cooked rice with a fork and break up large clumps. Have it ready beside the wok. If using rice prepared ahead, keep it refrigerated until this stage.

   Uses 5 cups ready cooked long-grain white rice

5. 5

   Step 5: Heat the wok over medium-high heat. Spread 1½ tbsp of the cooking oil (1½ tbsp) around its perimeter, add all the seasoned beaten eggs and scramble into small pieces until softly set with no liquid egg, without browning. Lift the cooked eggs onto a clean plate and set aside.

   Uses All the seasoned beaten eggs from step 3 · 1½ tbsp canola oil for eggs

   
6. 6

   Step 6: Keep the wok over medium-high heat, spread another 1 tbsp cooking oil around its perimeter and add all the prepared red onion and scallion whites. Stir-fry for about 1 minute, until the onions begin to turn translucent.

   Fry onions for 1 minute · 1 minUses The oil left in the wok after removing the eggs in step 5 · 1 tbsp canola oil for onions · All the chopped red onion and white scallion parts prepared in step 1

   
7. 7

   Step 7: Add all the prepared sliced shiitakes to the onion and white scallions in the wok. Stir-fry for about 30 seconds.

   Fry shiitakes for 30 seconds · 1 minUses All the onions, scallion whites and oil from step 6 · All seven rehydrated, squeezed and sliced shiitakes from step 1

8. 8

   Step 8: Add the remaining measured 1 tbsp cooking oil, followed by all the prepared button and oyster mushrooms. Stir-fry for 1–2 minutes, checking from 1 minute, until lightly browned and caramelized. Then add all the 1 tbsp mushroom-seasoning Shaoxing wine.

   Check fresh mushrooms from 1 minute · 1 minUses All the shiitakes, onions, scallion whites and pan oil from step 7 · Remaining 1 tbsp canola oil for fresh mushrooms · All the sliced button mushrooms and torn oyster mushrooms from step 1 · 1 tbsp Shaoxing wine for mushrooms

   
9. 9

   Step 9: Add all the fluffed cooked rice. Alternate stir-frying with flattening it against the wok to break up clumps and heat it through. Cook for 3–5 minutes, checking from 3 minutes, until the rice is steaming hot throughout; rice prepared ahead must reach 74°C (165°F). Stir faster if it starts to stick, and add a little of the optional extra canola oil only if needed.

   Check rice from 3 minutes · 3 minUses All the mushrooms, onions, scallion whites, oil and wine from step 8 · All five cups of cooked rice fluffed in step 4 · A little additional canola oil, only if sticking

   
10. 10

    Step 10: Once the rice is hot throughout, stir the prepared rice seasoning again and pour all of it over the rice. Immediately scoop and toss to coat the rice evenly.

    Uses All the steaming hot rice and mushrooms from step 9 · All the seasoning mixed in step 2

    
11. 11

    Step 11: Taste the hot fried rice. Add a little of the separate optional finishing salt, light soy sauce or MSG only if needed, and mix well.

    Uses All the seasoned fried rice from step 10 · Additional salt, only to taste · Additional light soy sauce, only to taste · Additional MSG, only to taste

12. 12

    Step 12: Return all the cooked scrambled eggs to the wok and add all the prepared scallion greens. Stir-fry for another 30 seconds, until the eggs and rice are hot throughout. Share between four portions and serve with the optional ready vegetarian chili oil, drawn to taste.

    Finish with eggs and greens for 30 seconds · 1 minUses All the hot seasoned fried rice from step 11 · All the cooked eggs lifted onto the plate in step 5 · All the chopped green scallion parts from step 1 · Ready vegetarian chili oil, optional for serving