Shiitake Mushroom Recipe
Make Shiitake Mushroom Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rice & Vegetables
Aromatics & Eggs
Sauce & Seasoning
Garnish
Method
Aromatics & Eggs
- 1
- 2
Scramble the eggs
Add 1 tablespoon of the vegetable oil to the hot wok. Swirl to coat. Pour in the beaten eggs and let them sit 10–15 seconds, then gently stir and fold until just set but still tender. Transfer the scrambled eggs to a bowl and set aside.
- 3
Quick-cook aromatics
To the still-hot wok, add another 1/2 tablespoon oil (from the total listed). Add the minced garlic and ginger and stir-fry 20–30 seconds until fragrant but not browned. Remove aromatics to the same bowl as the eggs. (They will be added back later.)
Rice & Vegetables
- 4
Cook shiitake mushrooms
Add the remaining 1.5 tablespoons of vegetable oil to the wok and increase heat to high. Add the sliced shiitake mushrooms in a single layer. Cook, without moving too much, 2–3 minutes so they brown, then stir and cook another 1–2 minutes until golden and any liquid has mostly evaporated.
- 5
Add hardy vegetables
Add the diced carrot and the white parts of the green onions to the wok with the mushrooms. Stir-fry 2–3 minutes until the carrot begins to soften.
- 6
Add peas and rice
Add the thawed peas and the loose cooked rice to the wok. Break up any remaining rice clumps with a spatula. Stir and toss on high heat so rice heats through and mixes evenly with the vegetables, 2–3 minutes.
- 7
Sauce & Seasoning
- 8
Combine sauce
In a small bowl or measuring cup, stir together the light soy sauce, dark soy sauce, oyster sauce, sesame oil, sugar, white pepper, salt, and the optional 30 ml stock. Taste once (careful — salty) and adjust soy or salt if needed. The mixture should be balanced salty-sweet with a hint of umami.
- 9
Finish the stir-fry
Pour the sauce evenly over the rice in the wok. Toss and stir quickly on high heat for 1–2 minutes until the rice is evenly colored and the sauce is absorbed. If the rice seems dry, add a tablespoon of stock or water and toss again. Keep the heat high so the rice gets a little toasty edge without burning.
Garnish
- 10
Final seasoning and serve
Turn off the heat and drizzle the 1 teaspoon of sesame oil over the rice. Toss to combine. Transfer the fried rice to a serving platter or bowls. Sprinkle the sliced green onion greens and toasted sesame seeds over the top. Taste and add an extra pinch of salt or white pepper if needed, then serve immediately.
