Best 4 Mushroom Fried Rice Teppanyaki Style Recipes

Mushroom Fried Rice image

Provided by Taste of Home

Time 35m

Yield 8 servings.

Number Of Ingredients 14

1 teaspoon plus 2 tablespoons sesame oil, divided
3 eggs, beaten
2 tablespoons canola oil
2 small onions, finely chopped
6 medium fresh mushrooms, thinly sliced
2 teaspoons minced garlic
1 teaspoon minced fresh gingerroot
4 cups cold cooked rice
1 cup frozen peas, thawed
1/4 cup reduced-sodium soy sauce
1/4 teaspoon salt
1/4 teaspoon pepper
3 green onions, thinly sliced
Optional ingredients: Chinese-style mustard, duck sauce and additional soy sauce

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.

Nutrition Facts :

Mushroom Fried Rice (Teppanyaki Style) image

Provided by PalatablePastime

Categories Brown Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

1 cup cooked rice (long grain, white, jasmine, brown, etc.)
2 tablespoons coconut oil
1/2 cup minced red onion
12 ounces button mushrooms, chopped
4 -5 garlic cloves, minced
2 tablespoons minced fresh ginger
8 ounces water chestnuts, chopped
2 -4 tablespoons Japanese soy sauce
1 tablespoon brown sugar
1 1/2 teaspoons dark sesame oil
5 scallions, sliced
1/2 cup frozen peas
1 tablespoon toasted sesame seeds
salt
black pepper

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.

Nutrition Facts : Calories 187.5, Fat 7.2, SaturatedFat 4.3, Sodium 359.6, Carbohydrate 27.8, Fiber 3.3, Sugar 6.8, Protein 5.3

Mushroom Fried Rice image

Provided by Miraklegirl

Categories Brown Rice

Time 18m

Yield 6 serving(s)

Number Of Ingredients 12

8 cloves garlic, sliced
1/2 lb fresh shiitake mushroom
1/2 lb white mushroom
3 bunches scallions, minced
3 1/2 tablespoons soy sauce
1 tablespoon chicken broth or 1 tablespoon vegetable broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper
5 cups chilled white rice
2 tablespoons vegetable oil
3 tablespoons rice wine or 3 tablespoons sherry wine
1/4 cup chopped cilantro (optional)

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.

Mushroom Fried Rice image

Yield Serves 4 as a main course or 6 as a side dish

Number Of Ingredients 15

8 garlic cloves
4 dried Chinese black mushrooms*(optional)
1/2 pound fresh shiitake mushrooms
1/2 pound fresh cremini or white mushrooms
3 bunches scallions (green parts only)
For seasoning liquid
3 1/2 tablespoons soy sauce
1 tablespoon chicken broth
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 cups chilled Chinese-style white or brown rice
2 tablespoons corn or safflower oil
3 tablespoons Chinese rice wine or sake
1/4 cup chopped fresh cilantro
*available at Asian markets and some specialty foods shops

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.