Mushroom crispy rice

Mushroom crispy rice

Tags

Asian
Rice

Cook

Ingredients

  • 3-4 shiitake mushrooms, sliced
  • 100g oyster mushrooms, sliced
  • 100g shimeji mushrooms
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp black pepper
  • 1 tbsp oil
  • 1 cup cooked white rice
  • 1½ tsp garlic salt
  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp white pepper
  • 2 tbsp oil
  • Spring onions, finely chopped

Steps

  1. Soak mushrooms in a bowl of water with 1 tsp white vinegar. Rinse and pat dry.
  2. Heat the pan on medium. Add oil and mushrooms. Cook for five minutes.
  3. Add the soy sauce, maple syrup, and black pepper and mix to coat.
  4. Cook for another 5 minutes until it absorbs all the sauce and mushrooms are golden brown.
  5. In the same pan, wipe off any excess sauce with a paper towel. Reheat the pan.
  6. Add oil and rice. Season with garlic salt, soy sauces, and white pepper.
  7. Toss the rice until it is fully coated with the sauce.
  8. Smooth out the rice by pressing it down with a spatula until it is an even layer.
  9. Allow it to cook for about 10 minutes, monitoring it every few minutes to make sure its not burnt.
  10. Cook until it has formed a golden crispy layer on the bottom that remains intact when you lift it.
  11. Gently transfer the rice to a plate by sliding it over. Top with the mushrooms and fresh scallions.