Shiitake and Sweet Pepper Fried Rice
Elevate your weeknight dinner game with this vibrant and flavorful Shiitake and Sweet Pepper Fried Rice! This quick and easy recipe combines the earthy richness of fresh shiitake mushrooms with the sweet crunch of red and yellow bell peppers for a colorful, nutrient-packed dish. Aromatic garlic and scallions infuse the jasmine rice with savory notes, while a savory blend of soy sauce, oyster sauce, and sesame oil ties everything together. Perfectly suited for day-old rice, this recipe avoids food waste while delivering superior texture and taste. Customize with optional scrambled eggs for extra protein, and enjoy a satisfying, one-pan meal in just 30 minutes, ideal for busy evenings. Whether as a main dish or a flavorful side, this fried rice is a delicious way to transform humble ingredients into a gourmet experience!
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Recipe Information
Ingredients
- 4 cups Cooked jasmine rice (day-old preferred)
- 1.5 cups Fresh shiitake mushrooms, sliced
- 1 medium Red bell pepper, diced
- 1 medium Yellow bell pepper, diced
- 3 stalks Green onion (scallions), sliced
- 2 cloves Garlic, minced
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce (or vegetarian oyster sauce if needed)
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil
- 2 large Eggs (optional, for added protein)
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Prepare all ingredients before starting: dice the bell peppers, slice the shiitake mushrooms and green onions, and mince the garlic. Ensure the rice is cooked and cold for the best results.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. If using eggs, crack them into the pan, scramble until set, and then remove and set aside.
Add the remaining 1 tablespoon of vegetable oil to the pan. Add the garlic and green onions (reserve some green parts for garnishing), and sauté for 30 seconds until fragrant.
Add the shiitake mushrooms to the pan and stir-fry for 2-3 minutes, or until they release their moisture and start to brown slightly.
Add the diced red and yellow bell peppers, and cook for another 2-3 minutes until they start to soften but still retain their crunch.
Push the vegetables to one side of the pan and add the cooked rice. Stir to combine evenly, breaking up any clumps of rice, and mix well with the vegetables.
In a small bowl, combine soy sauce, oyster sauce, sesame oil, salt, and black pepper. Pour the sauce mixture over the rice, mixing thoroughly to coat every grain and evenly distribute the flavor.
If scrambled eggs were set aside earlier, add them back into the pan, breaking them into small pieces and mixing them into the rice.
Continue stir-frying for another 2-3 minutes to allow the flavors to meld and the rice to heat through.
Remove from heat and garnish with the reserved green onion slices. Serve hot and enjoy!
Nutrition Facts
Calories |
412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 832 mg | 36% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 4.8 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 54 mg | 4% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 400 mg | 9% | |
*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.
