Best 9 Mushroom Beef Fried Rice 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 BEEF & RICE

Steps:

• Heat large skillet to medium high heat. Add oil, garlic and onions. Cook until translucent.
• Add beef and mushrooms. Cook until beef and mushrooms are browned, about 10 minutes.
• Add beef broth, heavy cream, worcestershire, dried herbs, salt and black pepper. Simmer for about 5 minutes or until everything is combined and cooked through.
• Serve over hot rice and enjoy!

BEEF AND MUSHROOM STIR-FRY RICE PLATE

Steps:

• Combine 12 ounces of sliced beef, 1 tablespoon water, 1 teaspoon cornstarch, 1 teaspoon oil, 2 teaspoons oyster sauce, and ¼ teaspoon baking soda (if using). Mix all of the ingredients into the beef. Set aside for 10 minutes.
• Combine warmed beef stock or water with 2 tablespoons soy sauce, 1 teaspoon dark soy sauce, 2 tablespoons oyster sauce, ½ teaspoon sesame oil, ½ teaspoon salt, ¼ teaspoon sugar and 1/8 teaspoon ground white pepper. Use pure beef stock only. Many are made with celery, tomato, and carrot, which will make this stir-fry taste like beef stew! If you can't find a purer stock, use water and/or a beef bullion cube. Just remember to adjust the seasoning accordingly, as they can be salty. You can add more water and cornstarch slurry to offset this effect.
• Heat your carbon steel wok until it's just smoking. Spread 2 tablespoons oil around the perimeter, and add the beef.
• Use your wok spatula to spread the beef out, and sear for 30 seconds. Stir-fry the beef for another 30 seconds until it's 80% done, and transfer the beef back to the bowl.
• Without washing the wok, turn the heat back on to medium. Add 1 tablespoon of oil to the wok, and immediately add the ginger, white portion of the scallions and garlic. Stir-fry for 15 seconds, and add the mushrooms.
• Next spread 1½ tablespoons of Shaoxing wine around the perimeter of the wok to deglaze, and stir-fry everything for 20 seconds.
• Add the stock and sauces to the wok, and bring to a simmer, stirring occasionally to deglaze the wok and heat the sauce. Once the mixture starts to simmer, add the beef and any juices from the bowl along with the rest of the scallions. Stir-fry everything to combine.
• Immediately stir up your cornstarch slurry (the water and cornstarch has likely separated by now). Slowly drizzle about two thirds of the slurry into the sauce while stirring.
• Within 10 seconds, you should see the sauce thicken. Add more cornstarch slurry if you like your sauce thicker, or add more stock or water if the sauce is too thick. (Remember your sauce will thicken slightly as it cools.) Either way, move quickly during this step so you don't overcook your beef. Turn the heat off as soon as the sauce is to your desired consistency.
• At this point, if you like a little extra richness and the combination of soy sauce and butter, stir in a tablespoon of butter just before plating the dish!
• To serve, spoon cooked white rice onto a plate and immediately serve your beef and mushroom stir-fry poured over the top.

BEEF FRIED RICE

Steps:

• In a large skillet, brown beef. Drain all but 2-3 tablespoons fat. Stir-fry garlic, carrots, celery and onion. Add mushrooms and peas; cook until all vegetables are tender. Add parsley, basil, ginger, salt, pepper, rice and eggs; stir until well mixed. Add soy sauce and heat through.

BEEF AND MUSHROOM STIR-FRY

Steps:

• Toss the beef with 1 tablespoon each cornstarch and vinegar and 2 teaspoons soy sauce in a medium bowl. In another bowl, stir the brown sugar, the remaining 2 teaspoons each cornstarch and vinegar, the remaining 1 teaspoon soy sauce, and 1/3 cup water until dissolved.
• Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Add the beef and cook, stirring occasionally, until just cooked through, 2 to 3 minutes. Transfer to a bowl and wipe out the skillet.
• Heat the remaining 2 tablespoons olive oil in the skillet over high heat. Add the garlic and red onion and stir-fry 2 minutes. Add the mushrooms, chard stems, 1/4 teaspoon salt, and pepper to taste and stir-fry until the vegetables are just tender, 4 minutes. Add the chard leaves and stir-fry until wilted. Stir the brown sugar mixture and add to the skillet along with the beef, stirring, until thickened, 1 minute. Add the lemon juice and season with salt and pepper. Serve with rice.
• Per serving: Calories 300; Fat 15 g (Saturated 3 g); Cholesterol 41 mg; Sodium 561 mg; Carbohydrate 13 g; Fiber 2 g; Protein 28 g

MUSHROOM BEEF FRIED RICE

Steps:

• Heat up a wok add oil to coat and add in ground beef, mushrooms, onion and garlic and stir fry until the ground beef is cooked. Add in the day old rice and combine together and season with oyster sauce and salt to taste. Add in the green onion and serve.

GROUND BEEF FRIED RICE

Steps:

• Combine ground beef, soy sauce, garlic, black pepper, and salt in a large skillet over medium-high heat. Cook and stir until browned and crumbly, 5 to 7 minutes. Remove beef to a plate. Drain and discard grease from the skillet.
• Heat vegetable oil in the same skillet over medium heat. Add carrots, bell pepper, and onion; cook until tender, 15 to 20 minutes. Add cooked rice and beef to the skillet, toss to combine, and heat until warmed through.
• Meanwhile, melt butter in a small nonstick skillet over medium heat. Crack egg into pan. Cover with a tight fitting lid and cook 3 minutes, or until white is set. Place egg on top of beef fried rice.

MUSHROOM BEEF RICE

Steps:

• Combine rice, soups, mushrooms, and salt and pepper in 1 1/2- 2 qt. casserole dish.
• Dot with butter.
• Cover and bake in preheated 325 deg. oven for one hour.
• Remove cover, stir and continue baking for 15 mins.

MUSHROOM FRIED RICE

Steps:

• Thinly slice garlic. Soak dried black mushrooms in warm water to cover 15 minutes, or until softened. Rinse black mushrooms to remove any remaining grit and drain. Discard stems from black and fresh mushrooms and thinly slice mushrooms. Mince scallions.
• Make seasoning liquid:
• In a small bowl stir together seasoning liquid ingredients.
• Spread rice in a shallow baking pan and separate grains with a fork.
• In a deep 12-inch heavy non-stick skillet heat oil over moderately high heat until hot but not smoking and stir-fry garlic and black mushrooms, if using, 15 seconds, or until fragrant. Add fresh mushrooms and stir-fry over high heat until slightly softened, 1 to 2 minutes. Add rice wine or sake and cook, covered, until mushrooms are tender, about 3 minutes. Stir in scallions and cook, uncovered, until almost all liquid is evaporated. Add rice and cook, stirring frequently, 2 to 3 minutes, or until heated through. Stir seasoning liquid and add to fried rice with cilantro, tossing to coat evenly.