Mushroom Crispy Rice

A crispy, golden rice base topped with sticky soy-glazed mixed mushrooms and spring onions.

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Recipe Info
Servings: 4
Prep: 15m
Cook: 25m
Total: 40m
Ingredients
  • 150g shiitake mushrooms, sliced
  • 225g oyster mushrooms, sliced
  • 170g shimeji mushrooms
  • 2 tbsp soy sauce
  • 2 tbsp maple syrup
  • 2 tsp black pepper
  • 2 tbsp oil
  • 370g cooked white rice, ideally cold and day-old
  • 3 tsp garlic salt
  • 2 tbsp light soy sauce
  • 2 tsp dark soy sauce
  • 2 tsp white pepper
  • 4 tbsp oil
  • Spring onions, sliced, to serve
Instructions
  1. Trim the mushrooms. Soak in a bowl of room-temperature water with 2 tbsp white vinegar for 5 minutes to clean, then rinse and pat dry.
  2. Heat a large non-stick pan over medium-high heat. Add the oil and mushrooms and cook for 5 minutes, then add the soy sauce, maple syrup and black pepper. Mix well and cook for a further 5 minutes until golden-brown and the sauce has been absorbed. Set aside.
  3. Wipe out the pan and reheat. Add the oil and cooked rice — cold, day-old rice works best for a crispy layer. Season with the garlic salt, light soy sauce, dark soy sauce and white pepper, tossing to coat.
  4. Press the rice into an even layer with a spatula and cook over medium-high heat for about 10 minutes, checking every few minutes, until a golden, crispy layer forms on the bottom.
  5. Slide the crispy rice onto a large plate, top with the mushrooms and spring onions, and serve immediately.
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