Shiitake Fried Rice Recipe

Name: Shiitake Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups water; Coarse salt and freshly ground pepper; 1 cup basmati rice; 1 tablespoon plus 1 teaspoon vegetable oil; 2 large eggs, lightly beaten; 1 small onion, finely chopped; 2 carrots, halved lengthwise and thinly sliced diagonally; 10 ounces shiitake mushrooms, stems removed, caps thinly sliced; 1 garlic clove, minced; 1 teaspoon minced peeled fresh ginger; 6 ounces snow peas, stem ends and any strings removed, sliced diagonally into 1/2-inch pieces; 2 to 3 tablespoons soy sauce; 2 tablespoons rice vinegar (unseasoned)

Servings: persons

1 3/4 cups water
Coarse salt and freshly ground pepper
1 cup basmati rice
1 tablespoon plus 1 teaspoon vegetable oil
2 large eggs, lightly beaten
1 small onion, finely chopped
2 carrots, halved lengthwise and thinly sliced diagonally
10 ounces shiitake mushrooms, stems removed, caps thinly sliced
1 garlic clove, minced
1 teaspoon minced peeled fresh ginger
6 ounces snow peas, stem ends and any strings removed, sliced diagonally into 1/2-inch pieces
2 to 3 tablespoons soy sauce
2 tablespoons rice vinegar (unseasoned)

1
Bring the water to a rapid boil in a medium saucepan; add 1 teaspoon salt.
2
Stir in rice; return to a boil.
3
Reduce to a simmer.
4
Cover; cook until rice is tender and has absorbed all liquid, 15 to 20 minutes.
5
Remove from heat; let stand, covered, 5 to 10 minutes.
6
Fluff with a fork.
7
While rice is cooking, heat 1 teaspoon oil in a large skillet over medium.
8
Add eggs; swirl to coat bottom of pan.
9
Cook, without stirring, until set, 1 to 2 minutes.
10
Transfer to a cutting board.
11
When cool enough to handle, thinly slice (see below).
12
Add remaining tablespoon oil to pan; cook onion, stirring, until softened, 2 to 4 minutes.
13
Add carrots; cook, stirring, until beginning to brown, 4 to 6 minutes.
14
Add mushrooms; cook, stirring, until tender, 3 to 5 minutes.
15
Stir in garlic, ginger, and snow peas; cook until peas are bright green and crisp-tender, 2 to 3 minutes.
16
Add cooked rice, soy sauce, and vinegar; toss to coat.
17
Season with salt and pepper.
18
Fold in sliced egg, and serve.
19
Let the cooked egg, which is essentially an omelet, cool on a cutting board.
20
Slice lengthwise into thirds, then crosswise into thin strips.

414

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 13 ingredients. The key ingredients include: 1 3/4 cups water, Coarse salt and freshly ground pepper, 1 cup basmati rice, 1 tablespoon plus 1 teaspoon vegetable oil, and more.

Yes, Shiitake Fried 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!

Shiitake Fried Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions