Shiitake Mushroom Fried Rice

Shiitake Mushroom Fried Rice


500 g cooked ecoBrown’s rice

10 g ginger

8 g garlic

40 g cooking oil

250 g mushroom paste (recipe follows)

40 g carrot, cubed

30 g white cabbage, julienned

30 g baby corn, diced

1/2 tsp salt

1/2 tsp white pepper

2 sprigs coriander

1 tbsp fried shallots

2 key limes



1. Heat cooking oil with garlic and ginger over medium heat. Cook until fragrant.

2. Add in mushroom paste and cook for another 2 minutes.

3. Add in vegetables and seasoning and stir-fry for another 2 minutes.

4. Add in rice and cook for 2 minutes.

5. Once done, dish out and garnish with coriander, fried shallots and limes. Serve warm.


Mushroom Paste:

190 g reconstituted shiitake, diced

30 g cooking oil

40 g shallots

15 g garlic

30 g bean paste

reserved liquid from soaking mushroom

20 g porcini powder, optional

15 g white pepper powder

60 g mushroom essence powder

1 tbsp black soy sauce

2 tbsp soy sauce

1 tsp Maggi seasoning

30 g bean paste



1. Heat up saucepan over medium heat; add in oil and sauté onion and garlic for 10 minutes. Add in bean paste and continue cooking until fragrant.

2. Add in diced mushroom and cook for another 8 minutes.

3. Add in porcini powder and mushroom essence into mushroom water, mix well and pour into the pan and cook for another 5 minutes.

4. Add in soy sauce and dark soy sauce and other seasonings.

5. Once thickened, keep aside for later use.

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