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Nutrition Facts
Serving Size 1 (349g) Recipe makes 6 servings
Calories 691
Calories from Fat 52		(7%)
Amount Per Serving		%DV
	Total Fat 5.8g	8%
	Saturated Fat 0.8g	4%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 2.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 817mg		34%
Potassium 576mg		16%
Total Carbohydrate 141.6g		47%
	Dietary Fiber 8.0g	32%
	Sugars 4.5g
Protein 15.4g		30%
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By: ladypit

Mushroom Fried Rice

Recipe #78447 | 18 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Miraklegirl
Dec 10, 2003

This is a GREAT fried rice recipe and a wonderful way to use up leftover rice. Adapted from a Gourmet Magazine recipe...

SERVES 6 (change servings and units)

Ingredients

8 cloves garlic, sliced
1/2 lb fresh shiitake mushroom
1/2 lb white mushroom
3 bunches scallions, minced
3 1/2 tablespoons soy sauce
1 tablespoon chicken broth or vegetable broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper
5 cups chilled white rice
2 tablespoons vegetable oil
3 tablespoons rice wine or sherry wine
1/4 cup chopped cilantro (optional)

Directions

1
Mix the soy sauce and broth together in a small bowl.
2
Heat oil in a deep skillet or wok until hot but not smoking.
3
Add garlic and stir fry for 15 seconds or so.
4
Add fresh mushrooms and cook 1 to 2 minutes, until slightly softened.
5
Add rice wine or sherry and cook until mushrooms are tender (about 3 more minutes).
6
Stir in scallions and cook until almost all liquid has evaporated.
7
Add rice and cook, stirring frequently, about 2 minutes (or until heated through).
8
Stir in soy and broth mixture, salt and pepper, and cilantro, if using.
9
Give the whole thing a good toss.

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Featured Reviews for This Recipe

From: Jeff Serra

On Sep 19, 2006

Very good and so much lower in fat than the original! My family really enjoyed our asian style dinner...

3 people found this review helpful

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From: BrotherAdso

On Apr 5, 2006

Made this twice, once according to your recipe, once with some substitutions. Overall, this is an excellent base, and the original is excellent only in its simplicity. Adding spicier szechuan seasonings, broccoli, and egg whites gives the dish far more flair and texture, but your original recipe is still excellent for suggesting the correct way to stirfry rice and mushrooms with the right flavors!

3 people found this review helpful

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From: Jenny Sanders

On Feb 2, 2004

I cut this in half, and it made a good side-dish for four of us. Wow, it was delicious! I used a few more white mushrooms than called for, otherwise I followed the recipe exactly. This has a lovely balance of flavours; not too fancy to be a side dish, but I could - and will - eat it as a meal in itself. This will certainly go into the "make again" file.

5 people found this review helpful

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From: PinkCherryBlossom

On Jan 20, 2007

I really enjoyed this! The only change I made was to cut the serving size down to 1 (not recommended) I was slightly too salty but not so bad I couldn't eat it. This is a keeper and will be tampered with many times in the future!

3 people found this review helpful

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Read all 5 reviews