Description
This Soy Sauce Mushroom Rice is a comforting dish featuring fluffy jasmine rice mixed with savory sautéed mushrooms, garlic, and ginger, all enhanced by soy and sesame oils. Quick and easy to prepare, it serves as a delicious main course or side dish, perfect for any meal.
Ingredients
Scale
- 1 cup jasmine rice
- 2 cups vegetable broth (or water)
- 1 tablespoon vegetable oil
- 2 cups mushrooms (shiitake, cremini, or button), sliced
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional for extra flavor)
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon black pepper
- 1/4 cup green onions, chopped (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and vegetable broth (or water). Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Turn off the heat and let it sit, covered, for another 10 minutes. Fluff with a fork and set aside.
- In a large skillet or wok, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent. Add the minced garlic and grated ginger, cooking for an additional 1-2 minutes without burning the garlic.
- Stir in the sliced mushrooms and cook for 5-7 minutes until tender and moisture is released.
- Add the soy sauce and oyster sauce (if using) to the skillet, stirring to coat the mushrooms. Cook for another 2-3 minutes to meld the flavors.
- Drizzle sesame oil over the mushroom mixture and sprinkle in black pepper. Gently fold in the cooked rice, being careful not to break the grains. Cook together for an additional 2-3 minutes over low heat.
- Taste and adjust seasoning with more soy sauce or black pepper if desired.
- Transfer the dish to a serving plate, garnish with chopped green onions and sesame seeds, and serve warm as a main or side dish.
Notes
- For added protein, consider incorporating tofu, chicken, or shrimp during the rice and mushroom combination step.
- Spice it up with red pepper flakes or sriracha if desired.
- Feel free to add other vegetables like bell peppers, peas, or carrots for extra nutrition.
- This dish can be made ahead and stored in the refrigerator for up to 3 days; reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes