Break out the soy sauce for another skillet meal! This Cooking for Twosday is Mushroom Fried Rice!
Rice is my weakness. Not because of how much I like or dislike it, but because of the fact that I can never cook it well. It always comes out undercooked and chewy. Ask me to make the appetizer, main course, and the dessert, but never ask me to cook the rice. I follow the directions exactly – I swear! But it still ends up undercooked. The rice gods are never on my side.
Or so I thought. Hence, one day, the clouds parted, and down came some perfectly cooked rice, right onto my stovetop. It was a miracle. But then, alas, it was gone, never to be seen again.
Don’t be fooled by the perfect-looking rice in this picture or in my Orange Chicken & Broccoli Stir Fry. There are still plenty of bits that aren’t completely cooked. But, like any beginner cook who is trying the best she can, I’ve made my peace with that which I cannot change: my inability to cook rice.
Technically, the mushrooms in this dish are optional. I love mushrooms and I love fried rice, and I don’t know why they’re never together. Besides, fried rice is just another one of those recipes that you can add all sorts of veggies in. If you don’t have mushrooms, why not add some asparagus or squash? This recipe is a great base for whatever you’d like to put in your fried rice. Enjoy!
- 1 cup uncooked rice (I used jasmine rice)
- Kosher salt
- 1 tbsp & 1 tsp vegetable oil
- 2 cups chopped white mushrooms
- ¼ cup diced yellow onion
- 2 tbsp diced carrot
- 2 tbsp frozen peas, thawed & dried
- freshly ground black pepper
- 1 large egg
- 2 drops sesame oil
- ¼ tsp & 3 tbsp low-sodium or gluten-free soy sauce, plus more if desired*
- 1 tbsp unsalted butter
- In a medium saucepan, cook rice according to package directions, adding ½ tsp salt to water before adding the rice.
- In a large nonstick or cast iron skillet, heat 1 tbsp vegetable oil over medium heat. Add mushrooms on one side, and onions, carrots, and peas on other side. Sprinkle pinch of salt & pepper on everything, and sauté about 10 minutes, until water from mushrooms evaporates and onions are translucent. Some onions will be lightly browned. Remove to a plate.
- Turn heat down to low. Heat remaining 1 tsp vegetable oil in skillet. In a small bowl, beat egg with the sesame oil and ¼ tsp soy sauce, then add to skillet. Scramble until fully cooked, about 1 minute. Remove to a cutting board and chop.
- Melt butter in skillet. Add cooked rice and remaining 3 tbsp soy sauce, then toss to coat. Add cooked vegetables and egg back into skillet and toss everything together. Add more soy sauce to taste. Serve immediately.
Use the rest of your mushrooms with Chicken with Creamy Mushroom Sauce and Parmesan Linguini.