Mushroom Crispy Rice

Watch how to make it here

Mushroom crispy rice is a delicious and savory dish perfect for dinner or any occasion. The rice is pan-fried until golden and crispy, giving it a satisfying crunch that pairs perfectly with the meaty and earthy flavor of the mushrooms.

 

1. Cold, leftover white rice is best used for this recipe. If using warm, cooked rice, please allow it to cool down before cooking otherwise we will not be able to achieve the crispy layer. 
2. Shiitake, oyster and shimeji are the best mushrooms for this recipe to achieve the golden, crispiness. A few other alternative could be lion’s mane, king oyster, or portobello. 
3. Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer for about 4-5 minutes before serving.

Prep Time

5 min

cooking time

20 min

Servings

2

total time

25 min

Difficulty

Easy

Ingredients

1
3-4 shiitake mushrooms, sliced
2
4 oz oyster mushrooms, sliced
3
3 oz shimeji mushrooms
4
1 tbsp soy sauce
5
1 tbsp maple syrup
6
1 tsp black pepper
7
1 tbsp oil
8
Rice Ingredients
9
1 cup cooked white rice
10
1.5 tsp garlic salt
11
1 tbsp light soy sauce
12
1 tsp dark soy sauce
13
1 tsp white pepper
14
2 tbsp oil

Cooking Instructions

1
1
Trim the ends of the shiitake, oyster, and shimeji mushrooms. To clean the mushrooms, soak in a bowl with 2 cups of room temperature water and 1 tbsp white vinegar for about 5 minutes. Rinse the mushrooms with water and pat dry with a clean paper towel.
2
2
Heat up a 9-10 inch nonstick pan on medium to high heat. Add the oil and mushrooms. Allow it to sit and cook for 5 minutes before adding the soy sauce, maple syrup, and black pepper. Mix everything well until the sauce coats the mushrooms, then allow it to sit and cook for another 5 minutes until it absorbs all the sauce. The mushrooms should have a slightly crispy, golden-brown exterior. Set aside.
3
3
In the same pan, wipe off any excess sauce with a paper towel. Reheat the pan. Add oil and leftover cooked white rice. It’s best to use cold, day old rice to achieve the crispy layer. If using warm, cooked rice, allow it to cool down before cooking. Season with garlic salt, light soy sauce, dark soy sauce, and white pepper. Toss the rice until it is fully coated with the sauce. Smooth out the rice by pressing it down with a spatula until it is an even layer with the pan. Allow it to cook on medium to high heat for about 10 minutes, monitoring it every 2-3 minutes to make sure its not burnt. You can test it for readiness by carefully lifting the rice, it should be intact and form a golden, crispy bottom layer.
4
4
Gently transfer the crispy rice to a large round plate by sliding it over. Top with the mushrooms and fresh scallions. Enjoy immediately!
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7 Responses

  1. This is perfectly satisfying in the most delicious, crispy way! One of my new favorites 😋

    1. Hi Rona,

      Apologies for the delayed response. That method might not work since we don’t want to overcrowd the pan. It might make it difficult to get the rice to crispen up. Have you tried this recipe yet?

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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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