Fried rice with chicken and mushrooms
4 servings
30 minutes
Fried rice with chicken and mushrooms is a classic dish of Chinese cuisine that embodies a balance of textures and flavors. The history of this recipe dates back to ancient times when Chinese chefs aimed to minimize food waste by turning leftover rice into a hearty meal. Its taste is rich and layered: tender chicken fillet absorbs the umami of oyster and soy sauce, while sautéed mushrooms add earthy depth. Sesame oil gives a light nutty note, and fresh green onions refresh the overall perception. The dish is perfect for both family dinners and quick snacks. It is best served hot to experience the full range of flavors, complemented by fresh vegetables or pickled ginger.
1
For this dish, we need ready rice. It's better if it's from yesterday and a bit dried. If there's no ready rice, no problem — we'll cook fresh. We cook rice in a 2:3 ratio and do not salt it. It's better to do this in advance so it cools down.
- Short-grain (round) rice: 100 g
2
Cut the champignons (better to take small firm mushrooms) into quarters and fry until golden brown in 2-3 tablespoons of vegetable oil.
- Button mushrooms: 100 g
- Vegetable oil: 50 ml
3
We will place the fried mushrooms in a bowl and set them aside to avoid interference.
4
Now let's cut the chicken fillet into medium-sized cubes. You can even cut them large, they will shrink a bit while frying.
5
We peel the onion and cut it into half rings, and crush the peeled garlic with a knife and chop it finely.
6
In the pan where mushrooms were previously fried, we quickly sauté garlic in the remaining oil and immediately add onion to prevent the garlic from burning. Now, we should also add sesame oil.
- Garlic: 2 cloves
- Onion: 1 head
- Sesame oil: 1 teaspoon
7
Don't fry the onion for long, we'll add the chicken right away. The chicken needs just a couple of minutes on high heat.
- Chicken breast fillet: 200 g
8
It's time for the sauces. We'll add them to the chicken one by one, then the sugar. Don't forget to taste everything now. It's very important to maintain the balance of flavors. My proportions are quite approximate.
- Soy sauce: 50 ml
- Oyster sauce: 1 teaspoon
- Sugar: 1 tablespoon
- Rice vinegar: to taste
- Ground black pepper: to taste
9
Now let's add the fried mushrooms and mix everything. We'll let it heat up a bit.
- Button mushrooms: 100 g
10
Just mix in the rice, heat it on the fire, and serve it at the table, sprinkled with fresh green onions.
- Short-grain (round) rice: 100 g
- Green onion tops (scallion greens): 1 bunch
