Thai Mushroom Fried Rice


Mushrooms and rice go together beautifully in this Thai recipe for fried rice. It includes other veggies too, like peas and yellow capsicum, for a rice dish that sings with flavour, texture, and supreme freshness. The original creation of fried rice was a result of having too much left-over rice, and it’s a happy coincidence that ‘old rice’ happens to work really well once it’s fried. (But if you only have fresh rice that will work too). The other bonus of fried rice is that you can adapt it to your taste, tossing in the ingredients you like best. This dish comes together quickly in the pan and it’s a cinch to make too.

Thai Mushroom Fried Rice

Thai Mushroom Fried Rice

Mushrooms and rice go together beautifully in this Thai recipe for fried rice. It includes other veggies too, like peas and yellow capsicum, for a rice dish that sings with flavour, texture, and supreme freshness.
Course: Main Dish, Rice
Cuisine: Thai
Cooking Method: Wok
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 4 servings
Author: The Cook
5 from 1 vote
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Ingredients

  • 4 cups cooked rice, up to 5 cups
  • 1 tablespoon sherry, or sweet cooking wine
  • 1 shallot
  • 1 red chilli, de-seeded and minced, (or up to ¼ teaspoon chilli flakes)
  • 6 shiitake mushrooms, up to 7, or other type if preferred, sliced
  • 1 stalk celery, thinly sliced
  • ½ yellow capsicum (bell pepper), diced
  • ¼ cup frozen peas
  • 1 egg , vegans omit this item
  • 2 spring onions (scallions), sliced
  • handful fresh basil, or coriander
  • 2 tablespoons vegetable oil

For stir-fry sauce

  • 4 tablespoons vegetable stock
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • ½ teaspoon brown sugar

Recipe Instructions

  • Combine 'stir-fry sauce' ingredients together in a cup, stirring well to dissolve the brown sugar. Set aside.
  • Heat large frying pan or wok over medium-high heat. Drizzle in oil and add the shallot. Stir-fry 1 minute, then add the chilli and mushrooms. Stir-fry 2 minutes, until mushrooms have softened. Add a little cooking wine as you go to keep pan moist.
  • Add celery and yellow capsicum and continue stir-frying 1 minute longer.
  • Add rice and ¼ of the stir-fry sauce, stir-frying everything together.
  • Push ingredients aside to create a clear space in centre of pan. Drizzle in a little more oil and then crack in the egg. Quickly scramble, gradually incorporating into the rice.
  • Add peas and continue adding more sauce as you fry until rice is evenly coloured. Taste-test as you go, adding more sauce until flavour/saltiness is to your liking. If still not salty enough after adding all the sauce, add more soy sauce. More chilli can be added, to taste if your prefer it spicier.
  • Serve hot from the pan, adding a final topping of sliced spring onion and fresh basil or coriander.


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Nutrition

Serving: 1serving | Calories: 332kcal | Carbohydrates: 54g | Protein: 8g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 658mg | Potassium: 306mg | Fiber: 2g | Sugar: 4g | Vitamin A: 8% | Vitamin C: 59.4% | Calcium: 3% | Iron: 7.2%

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