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Wild Mushroom Fried Rice

This mushroom fried rice elevates a simple comfort food with earthy wild mushrooms that bring a chewy texture and deep umami flavor. The dish is prepared using high-heat stir-frying, combining fragrant garlic, scallions, soy sauce, and sesame oil for a savory finish. The final rice is golden, slightly smoky, and fluffy with bits of browned mushrooms throughout, making it both hearty and visually appealing.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups day-old jasmine rice preferably refrigerated overnight to dry out
  • 1 cup wild mushrooms sliced into bite-sized pieces
  • 2 cloves garlic minced
  • 3 scallions scallions chopped, white and green parts separated
  • 3 tablespoons soy sauce preferably dark for richer flavor
  • 1 teaspoon sesame oil toasted for extra flavor
  • 2 tablespoons vegetable oil high smoke point for stir-frying

Equipment

  • Wok or large skillet
  • Spatula
  • Small prep bowls
  • Chef's knife

Method
 

  1. Prepare all your ingredients: slice the wild mushrooms, mince the garlic, and chop the scallions, separating the white parts from the green.
  2. Heat your wok or large skillet over high heat until it shimmers, then add vegetable oil, swirling to coat the pan evenly.
  3. Add the sliced mushrooms to the hot oil and cook, stirring occasionally, until they release their moisture and turn golden brown, about 4-5 minutes, filling your kitchen with an earthy aroma.
    2 cups day-old jasmine rice
  4. Push the mushrooms to one side of the pan, then add the minced garlic and white parts of scallions to the empty side, sautéing until fragrant and slightly softened, about 30 seconds.
    2 cups day-old jasmine rice
  5. Add the cold, cooked rice to the pan, breaking up any clumps with your spatula, and toss vigorously to combine with the mushrooms and aromatics. Cook, stirring constantly, until the rice is hot, slightly toasted, and starting to crisp around the edges, about 3 minutes.
    2 cups day-old jasmine rice
  6. Pour the soy sauce evenly over the rice and drizzle the sesame oil, then toss everything together until the rice grains are coated and the dish smells rich and savory, about 2 minutes.
    2 cups day-old jasmine rice
  7. Stir in the green parts of the scallions and cook for another minute, allowing the flavors to meld and the rice to develop a slight smoky aroma.
    2 cups day-old jasmine rice
  8. Turn off the heat and let the fried rice rest for a minute, then give it a final gentle toss before serving hot, garnished with extra scallions if desired.

Notes

For extra depth, try adding a splash of rice vinegar or a sprinkle of fresh herbs. Use a mix of wild and shiitake mushrooms for richer flavor, and ensure rice is cold for the best texture. Resting the rice after stir-frying enhances the final fluffy, smoky finish.