Mushroom Fried Rice Teppanyaki Style
Experience the irresistible flavors of Mushroom Fried Rice Teppanyaki Style, a quick and flavorful dish perfect for weeknight dinners or a savory side. This recipe combines the smoky stir-fry technique of teppanyaki cooking with a medley of earthy button and shiitake mushrooms, sweet carrots, and aromatic garlic. The secret to perfect fried rice lies in using day-old jasmine rice, which absorbs the umami-rich blend of soy sauce, oyster sauce, and sesame oil for a deeply satisfying taste. Lightly scrambled eggs and crisp green onions add layers of texture, while an optional garnish of bean sprouts provides a refreshing crunch. Ready in just 30 minutes, this versatile dish is easy to prepare on a griddle, wok, or skillet, making it a go-to for anyone craving restaurant-style fried rice at home.
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Recipe Information
Ingredients
- 3 cups Cooked jasmine rice (preferably day-old)
- 1 cup Button mushrooms (sliced)
- 1 cup Shiitake mushrooms (sliced)
- 1 medium Carrot (diced)
- 2 stalks Green onion (sliced)
- 2 cloves Garlic (minced)
- 3 tablespoons Soy sauce (low sodium)
- 2 tablespoons Oyster sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 2 large Eggs
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Bean sprouts (optional, for garnish)
Instructions
Prepare all ingredients in advance: slice mushrooms, dice carrots, and mince garlic. Crack the eggs into a small bowl and whisk until smooth.
Heat a large flat skillet, wok, or a teppanyaki griddle over medium-high heat. Add 1 tablespoon of vegetable oil.
Once the oil is hot, pour the whisked eggs onto the surface and scramble quickly. Cook just until set, then remove the eggs and set them aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Toss in the garlic, diced carrots, and mushrooms (both button and shiitake). Stir-fry for 4-5 minutes or until mushrooms are tender and carrots are slightly softened.
Add the cooked jasmine rice to the skillet. Break up any clumps of rice with a spatula. Stir-fry for 2-3 minutes to heat the rice through.
Drizzle the soy sauce, oyster sauce, and sesame oil evenly over the rice. Sprinkle with salt and black pepper, then toss everything together to coat the rice and vegetables evenly.
Stir in the scrambled eggs and sliced green onions. Mix well and cook for an additional 1-2 minutes to combine flavors.
Optional: Garnish with bean sprouts for added crunch and serve hot.
Nutrition Facts
Calories |
1615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3786 mg | 165% | |
| Total Carbohydrate | 241.1 g | 88% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 14.7 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 215 mg | 17% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1947 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
