MOMI HOMEMADE MUSHROOM RICE Recipe

Name: MOMI HOMEMADE MUSHROOM RICE
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cup RICE; 950 ml PLAIN WATER; 1 tsp BROWN SUGAR; 1/2 cup COOKING OIL; 3 tbsp GRATED GARLIC; 1/4 cup SLICED GINGER; 1 cup SLICED BIG RED INDIAN ONION; 1 tsp GROUND BLACKPEPPER; 1 tsp SUGAR; 1 tbsp OYSTER SOUCE; 3 tsp SALT; 1 tsp STOCK POWDER; 1 tbsp SWEET BLACK SOY KETCHUP; 1 tbsp SALTY BLACK SOY KETCHUP; 1 tsp BLACK THICK SOY KETCHUP; 500 grams CHICKEN - CUT INTO 12 PCS; 300 grams DRY MUSHROOM (MORE OR LESS IF YOU WANT - I LOVES TO USE DRY SHITAKE MUSHROOM)

Servings: persons

2 cup RICE
950 ml PLAIN WATER
1 tsp BROWN SUGAR
1/2 cup COOKING OIL
3 tbsp GRATED GARLIC
1/4 cup SLICED GINGER
1 cup SLICED BIG RED INDIAN ONION
1 tsp GROUND BLACKPEPPER
1 tsp SUGAR
1 tbsp OYSTER SOUCE
3 tsp SALT
1 tsp STOCK POWDER
1 tbsp SWEET BLACK SOY KETCHUP
1 tbsp SALTY BLACK SOY KETCHUP
1 tsp BLACK THICK SOY KETCHUP
500 grams CHICKEN - CUT INTO 12 PCS
300 grams DRY MUSHROOM (MORE OR LESS IF YOU WANT - I LOVES TO USE DRY SHITAKE MUSHROOM)

1
WASH THE RICE AND COOK WITH THE PLAIN WATER + BROWN SUGAR FOR 15-20 MINUTES AT MEDIUM TO LOW HEAT OR JUST USE A RICE COOKER
2
SOAK THE DRY MUSHROOM WITH SOME HOT WATER FOR 10 MINUTES THEN CUT AND SLICE THEM.
3
KEEP AND USE THE WATER LATER
4
IN A LARGE PAN, PREHEAT THE COOKING OIL FOR 3-5 MINUTES AT HIGH HEAT.
5
ADD IN THE GARLIC, GINGER, ONION AND LET THEM SIMMER FOR FEW MINUTES
6
ADD IN THE SLICED MUSHROOM WITHOUT THE WATER AND STIR THEM FOR FEW MINUTES THEN ADD IN THE CHICKEN AND THE WATER USED TO SOAK THE MUSHROOM EARLIER
7
ADD IN THE REMAINING INGREDIENTS ALL AT ONCE.
8
STIR THEM TO MIX WELL AND LET THEM SIMMER FOR 5-10 MINUTES AT MEDIUM TO LOW HEAT.
9
ADD SOME WATER IF THE MIXTURE IS TOO DRY.
10
NEED THE MUSHROOM MIXTURE TO HAVE SOME LIQUID BUT NOT TO MUCH LIQUID
11
TAKE OUT HALF OF THE COOKED RICE FROM THE RICE COOKER
12
TURN OFF THE HEAT AND TAKE THE COOKED MUSHROOM INTO THE RICE COOKER AND ADD IN THE RICE BACK INTO THE RICE COOKER.
13
RECOOK FOR 5-10 MINUTES OR BAKE AT 200/400 FOR 10-15 MINUTES
14
SERVE WHILE HOT FOR LUNCH OR DINNER

893

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cup RICE, 950 ml PLAIN WATER, 1 tsp BROWN SUGAR, 1/2 cup COOKING OIL, and more.

Yes, MOMI HOMEMADE MUSHROOM RICE falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

MOMI HOMEMADE MUSHROOM RICE

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions