{"id":75178,"date":"2022-06-25T19:00:42","date_gmt":"2022-06-25T17:00:42","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=75178"},"modified":"2022-06-25T17:32:55","modified_gmt":"2022-06-25T15:32:55","slug":"mushroom-fried-rice","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/mushroom-fried-rice\/","title":{"rendered":"Mushroom Fried Rice (with Fried Egg)"},"content":{"rendered":"

This mushroom fried rice recipe<\/strong> is a riff on a classic take-out dish. It\u2019s made with day-old, leftover rice (important for that fried rice texture), a mix of mushrooms, green onions and peas. It\u2019s incredibly easy to make, ready in no time at all and the whole family loves it. And similar to Chinese egg fried rice<\/strong> you\u2019ll experience some typical asian flavours from fresh ginger, soy sauce, and sesame oil. One big difference, here is that the egg is served on top rather then being stir-fried with the rice.<\/p>\n

A Chinese-inspired fried rice recipe<\/h2>\n

When I was growing up, fried rice was one of those dishes that everyone had in his or her repertoire. Simply because it is great for using up leftovers. Leftover rice, leftover vegetables and a few pantry staples. In my family, we made egg fried rice. Typically, it was made with leftover long grain rice, carrots, peas, white mushrooms, green onion and scrambled egg. And sometimes, a little meat. Quick and easy, it was the perfect midweek family meal. One, that you would also find on the menu of any Chinese restaurant.<\/p>\n

\"Fried<\/a><\/p>\n

Mushroom fried rice topped with fried egg<\/h2>\n

In my version of this childhood classic, I like to use a mix of mushrooms (cremini, shiitake and king oyster mushrooms). Mostly, because of love fried mushrooms and their umami flavour. Fresh peas and green onion (or in this case purple spring onion) add a pop of colour, extra flavour and nutrients. As for the rice, although not traditional, my choice is short-grain brown rice, as it has a fantastic nutty taste. And rather than scrambling the egg in with the rice, I like to top it with a fried egg. Something that is completely optional. All in all, this tasty dish is ready in a flash (we\u2019re talking 30 minutes max) and makes a tasty side dish or stand-alone main course.<\/p>\n

Tips for making the best fried rice<\/h2>\n

Number one question that pops up is: why is fried rice made with day-old rice? Simply put, freshly cooked warm rice will simply not fry well in the pan. It results in sticky, clumpy rice. Not ideal! Whereas, leftover rice, since it’s drier, will fry up well in your skillet along with the other ingredients, resulting in a much better texture. You can use leftover rice, or cook the rice the night before and store it in the refrigerator or cook the rice earlier the same day.<\/p>\n

But, if you really want to prepare a fried rice dish from start to finish in a hurry, then I suggest cooking a fresh batch and then spreading it out on a baking sheet to cool. If time is of essence, then you can also speed things up by covering up the spread out rice with plastic wrap and popping it in the fridge (30 minutes) or freezer (10-15 minutes) until it is completely cooled\/chilled.<\/p>\n

What type of rice to use<\/h3>\n

Most commonly, fried rice is made with long-grain white rice (such as Basmati or Jasmine), but you can also use whole grain brown rice. My favourite choice is short-grain brown rice<\/a>. Simply use what you like best. Just remember, day old is BEST!<\/p>\n

\"Mushroom<\/a><\/p>\n

How to adapt this mushroom fried rice recipe<\/h2>\n

I generally cook with olive oil (Olio Extra Vergine Grezzo<\/a>), but you could use a mix of butter and olive oil when frying the mushrooms, or simply add a little butter at the end before serving the cooked dish. Not only does butter help brown everything, but some people really like the taste of a little butter with mushrooms and\/or rice.<\/p>\n

Feel free to adapt the vegetables to what you have on hand. Chopped red pepper, carrots, even broccoli go well with fried rice. I like to use a mix of mushrooms, as they give this dish a meaty texture and loads of umami goodness. You could of course add any other type of protein. Simply, saut\u00e9 some chicken, beef, prawns, or tofu in another pan, and then add it to the final dish. Or try shredded rotisserie chicken for a quick and easy addition.<\/p>\n

\"Mushroom<\/a><\/p>\n

Looking for other recipes made with rice?<\/h2>\n

Try one of these delicious recipe ideas:<\/p>\n