Mushroom Duxelle Fried Rice Recipe

Inspired by Pinwheel Garden Dumpling and Noodle Bar

Time30m

Serves4

Savory Chinese/American/French influenced Fried Rice dish with Oyster, Crimini, Beech and King Trumpet Mushroom Duxelle (French Mushroom Mixture), Free-roaming Egg (or Organic Tofu), Mixed Veggies and finished with a dash of our Hot Korean Pepper Sauce. Choose Vegetarian (Egg/Butter) or Vegan (Tofu/Olive Oil). Add Protein if desired.

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Ingredients

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Main Ingredients

1 cups Oyster mushrooms

1 cups Crimini mushrooms

1 cups Beech mushrooms

1 cups King trumpet mushrooms

4 cups Cooked rice

2 large Eggs (or Organic Tofu for Vegan option)

1 cups Mixed vegetables (peas, carrots, bell peppers)

2 tbs Aged soy sauce

2 tbs Olive oil (or butter for Vegetarian option)

1 tsp Hot Korean pepper sauce

to taste Celtic sea salt

to taste black pepper

2 tbs Fresh herbs (chives or parsley)

Method

Cooking Instructions

Prepare the Duxelle

Finely chop all the mushrooms and sauté them in a skillet over medium heat with olive oil (or butter) until they are soft and moisture has evaporated, about 10 minutes. Season with salt and pepper.

Cook the Eggs (or Tofu)

If using eggs, scramble them in a separate pan until fully cooked. If using tofu, crumble it and sauté it in a bit of olive oil until golden brown.

Combine Ingredients

In a large wok or skillet, heat olive oil (or butter) over medium-high heat. Add the cooked rice, mushroom duxelle, mixed vegetables, and soy sauce. Stir-fry for about 5 minutes until everything is heated through.

Finish the Dish

Add the scrambled eggs (or crumbled tofu) and toss everything together. Drizzle with hot Korean pepper sauce, and stir in fresh herbs. Season with additional salt and pepper to taste.

Serve

Serve hot, garnished with extra herbs or hot sauce if desired.