Mushroom Fried Rice Teppanyaki Style Recipes

MUSHROOM FRIED RICE

Steps:

• In a large skillet, heat 1 teaspoon sesame oil over medium-high heat. Add eggs to skillet. Cook and stir until set. Remove to a plate; set aside., In the same skillet, heat canola oil and remaining sesame oil. Saute onions and mushrooms for 2-3 minutes or until mushrooms are tender. Add garlic and ginger; saute 1-2 minutes longer., Stir in the rice, peas, soy sauce, salt and pepper. Chop egg into small pieces; stir into skillet and heat through. Stir in green onions. Serve with mustard, duck sauce and additional soy sauce if desired.

MUSHROOM FRIED RICE (TEPPANYAKI STYLE)

Steps:

• In a small bowl, stir together the soy sauce, brown sugar, and sesame oil; keep nearby.
• In a large skillet or on a griddle, cook onion and mushroom in coconut oil until the mushrooms release their water and that evaporates.
• Stir in the garlic, ginger, and cook until fragrant.
• Add the water chestnuts, scallions and peas, seasoning well with salt and pepper.
• Add the rice and cook until rice is lightly golden in some spots, then add sauce, stirring well.
• Stir in sesame seeds just before serving, or use them as a garnish.

BACON, EGG AND MUSHROOM FRIED RICE

Steps:

• Heat a wok over a high heat and add the vegetable oil.
• Tip the beaten eggs into the wok, stir to scramble, then remove and set aside.
• Put the bacon into the same wok and stir fry until browned and slightly crisp.
• Throw in the frozen peas and mushrooms and stir fry for less than a minute. Add the rice and mix well until the rice has broken down.
• Return the eggs to the wok. Season with light soy sauce, sesame oil and a pinch of white pepper. Serve immediately.

MUSHROOM FRIED RICE

Steps:

• Mix the soy sauce and broth together in a small bowl.
• Heat oil in a deep skillet or wok until hot but not smoking.
• Add garlic and stir fry for 15 seconds or so.
• Add fresh mushrooms and cook 1 to 2 minutes, until slightly softened.
• Add rice wine or sherry and cook until mushrooms are tender (about 3 more minutes).
• Stir in scallions and cook until almost all liquid has evaporated.
• Add rice and cook, stirring frequently, about 2 minutes (or until heated through).
• Stir in soy and broth mixture, salt and pepper, and cilantro, if using.
• Give the whole thing a good toss.