MUSHROOM FRIED RICE
This is a GREAT fried rice recipe and a wonderful way to use up leftover rice. Adapted from a Gourmet Magazine recipe...
Provided by Miraklegirl
Categories Brown Rice
Time 18m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix the soy sauce and broth together in a small bowl.
- Heat oil in a deep skillet or wok until hot but not smoking.
- Add garlic and stir fry for 15 seconds or so.
- Add fresh mushrooms and cook 1 to 2 minutes, until slightly softened.
- Add rice wine or sherry and cook until mushrooms are tender (about 3 more minutes).
- Stir in scallions and cook until almost all liquid has evaporated.
- Add rice and cook, stirring frequently, about 2 minutes (or until heated through).
- Stir in soy and broth mixture, salt and pepper, and cilantro, if using.
- Give the whole thing a good toss.
MUSHROOM FRIED RICE
After moving, I couldn't find a Chinese restaurant that met my tastes. So, I decided to create my own Chinese dishes. This is one of my favorites, and can be served as a vegetarian main dish or side dish. -Jacob Kitzman, Seattle, Washington
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, heat 1 teaspoon sesame oil over medium-high heat. Add eggs to skillet. Cook and stir until set. Remove to a plate; set aside., In the same skillet, heat canola oil and remaining sesame oil. Saute onions and mushrooms for 2-3 minutes or until mushrooms are tender. Add garlic and ginger; saute 1-2 minutes longer., Stir in the rice, peas, soy sauce, salt and pepper. Chop egg into small pieces; stir into skillet and heat through. Stir in green onions. Serve with mustard, duck sauce and additional soy sauce if desired.
Nutrition Facts :
CHICKEN AND MUSHROOM FRIED RICE
Use chicken thighs in this shiitake mushroom dish, and season it with soy sauce, sesame oil and fresh ginger.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
- Add the chicken to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until golden brown and just cooked through, about 4 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the shiitakes and cook, stirring constantly, until golden, about 3 minutes. Add the ginger, Shaoxing wine, soy sauce and 1/4 teaspoon salt and stir until the ginger is tender, 1 to 2 minutes.
- Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, chicken and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Drizzle with the sesame oil, sprinkle with scallions and serve.
MUSHROOM FRIED RICE
For this recipe you may use whatever mushrooms you happen to have on hand. Serve the dish as an accompaniment to grilled or roasted meats, seafood, or chicken or with soup as a light lunch or dinner.
Yield Serves 4 as a main course or 6 as a side dish
Number Of Ingredients 14
Steps:
- Thinly slice garlic. Soak dried black mushrooms in warm water to cover 15 minutes, or until softened. Rinse black mushrooms to remove any remaining grit and drain. Discard stems from black and fresh mushrooms and thinly slice mushrooms. Mince scallions.
- In a small bowl stir together seasoning liquid ingredients.
- Spread rice in a shallow baking pan and separate grains with a fork.
- In a deep 12-inch heavy non-stick skillet heat oil over moderately high heat until hot but not smoking and stir-fry garlic and black mushrooms, if using, 15 seconds, or until fragrant. Add fresh mushrooms and stir-fry over high heat until slightly softened, 1 to 2 minutes. Add rice wine or sake and cook, covered, until mushrooms are tender, about 3 minutes. Stir in scallions and cook, uncovered, until almost all liquid is evaporated. Add rice and cook, stirring frequently, 2 to 3 minutes, or until heated through. Stir seasoning liquid and add to fried rice with cilantro, tossing to coat evenly.
MUSHROOM & RICE ONE-POT
Take a handful of simple storecupboard ingredients and turn them into this hearty comforting supper
Provided by Mary Cadogan
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Heat oven to 190C/fan 170C/gas 5. Tip the rice into a sieve, rinse under cold running water, then leave to drain. Heat the oil in a flameproof casserole, add the onion, then fry until softened, about 5 mins. Stir in the rosemary and mushrooms, then fry briefly. Add the rice, stir to coat in the oil, then add the peppers, tomatoes, stock and some freshly ground pepper. Bring to the boil, give it a stir, cover tightly with a lid, then bake for 20-25 mins until the rice is tender. Scatter over the parsley and serve.
Nutrition Facts : Calories 282 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.36 milligram of sodium
MUSHROOM BEEF FRIED RICE
Make and share this Mushroom Beef Fried Rice recipe from Food.com.
Provided by foodart
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat up a wok add oil to coat and add in ground beef, mushrooms, onion and garlic and stir fry until the ground beef is cooked. Add in the day old rice and combine together and season with oyster sauce and salt to taste. Add in the green onion and serve.
Nutrition Facts : Calories 2207.6, Fat 11.7, SaturatedFat 4, Cholesterol 38.6, Sodium 80.6, Carbohydrate 460.5, Fiber 16.9, Sugar 2, Protein 50
MUSHROOM RICE
Rice with mushrooms, garlic, onion - who could beat that? My family loves this recipe! You can also use it as a main meal if you add cooked chicken after the rice is cooked. This recipe works equally well with white or brown rice, instant or otherwise. It always comes out delicious!
Provided by Arizona Desert Flower
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 41.1 g, Cholesterol 8.4 mg, Fat 2.8 g, Fiber 0.9 g, Protein 5.3 g, SaturatedFat 1.4 g, Sodium 1181.1 mg, Sugar 1.2 g
MUSHROOM FRIED RICE
Categories Garlic Mushroom Rice Side Stir-Fry Spring Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 4 as a main course or 6 as a side dish
Number Of Ingredients 15
Steps:
- Thinly slice garlic. Soak dried black mushrooms in warm water to cover 15 minutes, or until softened. Rinse black mushrooms to remove any remaining grit and drain. Discard stems from black and fresh mushrooms and thinly slice mushrooms. Mince scallions.
- Make seasoning liquid:
- In a small bowl stir together seasoning liquid ingredients.
- Spread rice in a shallow baking pan and separate grains with a fork.
- In a deep 12-inch heavy non-stick skillet heat oil over moderately high heat until hot but not smoking and stir-fry garlic and black mushrooms, if using, 15 seconds, or until fragrant. Add fresh mushrooms and stir-fry over high heat until slightly softened, 1 to 2 minutes. Add rice wine or sake and cook, covered, until mushrooms are tender, about 3 minutes. Stir in scallions and cook, uncovered, until almost all liquid is evaporated. Add rice and cook, stirring frequently, 2 to 3 minutes, or until heated through. Stir seasoning liquid and add to fried rice with cilantro, tossing to coat evenly.
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- Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice and set aside to cool.
- Meanwhile, in a large nonstick frying pan or wok, heat 1 tablespoon of the cooking oil over moderately high heat. Add half the mushrooms and cook, stirring frequently, until the mushrooms are tender and golden, about 5 minutes. Transfer to a plate. Repeat with the remaining mushrooms and another tablespoon of the cooking oil. Add these mushrooms to the plate.
- In the same frying pan, heat the remaining tablespoon of cooking oil over moderate heat. Add the red-pepper flakes, ginger, and scallions and cook, stirring, until fragrant, about 30 seconds. Increase the heat to moderately high and add the rice, salt, and soy sauce. Cook, stirring, for 2 minutes and then add the peas and mushrooms. Cook, stirring, until everything's warm, another 1 to 2 minutes. Remove the pan from the heat and stir in the sesame oil.
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