By Hetty Lui McKinnon
Published March 13, 2024
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- 4(370)
- Notes
- Read community notes
Inspired by Cantonese one-bowl rice dishes like bo zai fan and sticky rice, this mushroom and ginger rice has clean yet robust flavors. The Chinese cooking technique of velveting — dusting protein in cornstarch to keep it tender and silky during cooking — is usually reserved for meat or seafood but here, the same method is used for the mushrooms, allowing them to stay juicy and plump as they cook in the rice. Crisping the rice at the bottom of the pot is optional, but if you choose to do it, stay close, listen to the sound of the sizzle, smell the aroma; if you detect any burning scents, take it off the heat immediately. At first, the rice will seem stuck to the pot, but it will release more easily once it has cooled. A dish like this would traditionally be cooked in a clay pot, so use that if you have one, but if not, a cast-iron Dutch oven will do the job.
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Ingredients
Yield:4 servings
- 1½cups medium-grain white rice
- 2cups vegetable stock, store-bought or homemade
- 10ounces mushrooms, such as shiitake, cremini, button or blue oysters (or a mix), halved or quartered
- 2teaspoons cornstarch
- 6 to 7teaspoons tamari soy sauce
- 2teaspoons Shaoxing wine (optional)
- 3teaspoons sesame oil
- Salt and white or black pepper
- 1(1-inch) piece fresh ginger, peeled and thinly sliced
- 2scallions, thinly sliced
- Toasted white sesame seeds (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
370 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 65 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 13 grams protein; 663 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Place the rice into a Dutch oven and rinse it 3 times until the water runs almost clear. Pour the stock over the rice and leave to soak for 10 minutes while you prepare the mushrooms.
Step
2
Place the mushrooms into a bowl and add the cornstarch and toss to coat. Add 4 teaspoons of soy sauce, the 2 teaspoons Shaoxing wine (if using), 1 teaspoon sesame oil, ½ teaspoon salt and a pinch of white or black pepper; toss to coat.
Step
3
Place the pot with the rice over medium-high heat, add the ginger slices and bring to a boil. When bubbling, cover, reduce to low and cook for 5 minutes.
Step
4
Uncover, add the mushrooms and, using chopsticks or a large spoon, stir the mushrooms through the rice. Cover again and cook on low until the mushrooms are cooked and rice is tender, 10 to 12 minutes.
Step
5
Remove the lid, increase heat to medium-high and cook for 4 to 5 minutes, until you can hear it sizzling aggressively, which indicates that the bottom of the rice is becoming crispy. (Skip this step if you don’t care for the crispy rice.)
Step
6
Turn off heat and drizzle with 2 to 3 teaspoons of soy sauce, the remaining 2 teaspoons of sesame oil and top with scallions and sesame seeds (if using).
Ratings
4
out of 5
370
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Cooking Notes
Beatrice
I keep a lot of ginger frozen and no matter what the recipe calls for, grate it straight out of the freezer -- no peeling needed. Be sure to put unused parts right back into freezer as it gets mushy if you let it thaw. This solved that whole problem for me, and works like a charm.
miche
Prepared a mash-up of this + Genevieve Ko's Sticky Ginger Rice. Instead of velveting the mushrooms as directed here, I marinated them a bit per this recipe (minus the cornstarch), sauteed them for a few minutes, removed mushrooms and cooked the rice in the same pot. Re-added mushrooms towards the end of cooking. So delicious and comforting. Mushrooms marinated and sauteed in soy sauce, shaoxing wine, and sesame oil is going into my repertoire!
Edith
Could someone please explain the point of coating the mushrooms in cornstarch, if they're just being put into the liquid w/the rice? Was a step missed?
Kiki
Edith, see the introductory paragraph for the purpose of the cornstarch.
TwirlyGirly
I keep my ginger, unpeeled, covered with sherry in a jar in the fridge. It lasts indefinitely and doesn't get mushy like it does if kept in the freezer. When a recipe calls for slices of ginger, the slices will still have some of the crispness fresh ginger has. And don't tell anyone, but I rarely bother to peel ginger for recipes whether it's to be grated or sliced. Shhhh...
BrklynDF
The cooking time for mushrooms will stay the same, so still add the mushrooms 10-12 minutes before the rice is done, as the recipe says. (Brown rice takes about 30-45 minutes, depending on your rice, so add the mushrooms after 25-35 minutes.)Brown rice can get crispy, but it'll probably be different from crispy white rice.
susan
Trader Joe’s has frozen ginger (as will as garlic) in little cubes very good substitute for fresh
Sandy
How about a poached egg on top?
Adina
Shaoxing has a very specific flavor, entirely unlike sake, or anything else, really. The usual substitute if you can't find it is sherry. You can find salted Shaoxing online and in a lot of Chinese markets, so that might be usable as long as you remember to reduce other salty things in the recipe. I visit a local Chinese liquor store every so often to get my supply.
Tracy L
If I could chime in on the Shaoxing wine question: Shaoxing is unique, aged and oxidative rice wine and an essential in Chinese cooking. Avoid the inferior versions that contain salt just as you would avoid the salted "cooking wines" sold at grocery stores. The labels do look similar but the salted ones clearly say so on the front label. A decent bottle is about $20.00 The best substitute is a dry Amontillado sherry (a Fino or sweet sherry will not be the right flavor!)
Anne-Marie
Delicious, but the recipe calls for too few mushrooms for the quantity of rice used.
Chris S.
I do the same but actually peel and mince it before adding to the tiny jar with sherry (doesn't really matter what kind). Makes it *so* easy to add a teaspoon of minced ginger to almost anything in nearly a split second.
Lizzy
Reduced to 1 cup of sushi rice and 8 oz of cremini mushrooms for 2 of us with liquid (chicken stock as that was what I had) reduced in proportion to the rice. Everything else cooked as per the recipe, though probably more ginger - how fat is the inch length of ginger? Sprinkled with scallions and furikake (as per a reader's comment) and it was excellent. Plenty of umami flavour and the crispiness of the rice was a nice contrast to the softer rice.
mushroom enjoyer
made this as directed, but added a little mirin and rice vinegar as we don’t have the shaoxing. I think adding some sichuan peppers in with the rice before it boils would add some nice spice, which we thought was needed. also added some edamame to add additional fiber and protein, and a little kewpie & sesame seeds on top along with the sesame and green onion. a fried egg with chili oil on top would be excellent, as would something pickled like kimchi. a solid recipe you can add to
Lily
I make a simpler version of this in the rice cooker.
Anita
Followed the recipe exactly and the rice didn’t cook. 20 min extra, added more stock, and ended up with a fairly tasty risotto that I fear will never come off the bottom of my Dutch oven. And still some of the rice is uncooked.
Michael Peterson
Recipe serves waaaayyy more than 4 servings and instead of thinly slicing the ginger, grate it and you won't get a big piece as a surprise.
Chere in Vancouver WA
I used cauliflower rice so it was more like a soup- I added finely chopped broccoli to add more veggies and a few shakes of red pepper flakes for some zip
Erin G
For the oil: Are we to use plain sesame oil (which does not seem to be readily available in my grocery store)? Or the more intense and flavorful toasted sesame oil (which seems to be readily available)?
June
David did not like it much.
Sharon V
Started to sizzle, took off the heat but was burned onto the Dutch oven. It may take a while to clean that pan.
Marc C.
I used black rice which worked and presented well.
MaggieBee
For everyone who says "You don't need to peel ginger" -- I was extra-careful about washing and peeling all groceries that could be washed and peeled while we were in Mexico the last couple of weeks, but was everyone else? The town we were in is currently battling a Norovirus outbreak, and sure, it could be on anything, not just the grubby-looking little knob of ginger we got from a corner store, but you better believe I still peeled it before I used it!
recipe 2024
Angie and Ken
mark j
Use non stick pan. Add 1/2 cup of stock.
Rebecca
I tried this last night and it was bland. The crunchy rice stuck to the pan, so I couldn't enjoy it. Overall, not a success.
PR
Same. It was just okay for me.
Lizzy
Reduced to 1 cup of sushi rice and 8 oz of cremini mushrooms for 2 of us with liquid (chicken stock as that was what I had) reduced in proportion to the rice. Everything else cooked as per the recipe, though probably more ginger - how fat is the inch length of ginger? Sprinkled with scallions and furikake (as per a reader's comment) and it was excellent. Plenty of umami flavour and the crispiness of the rice was a nice contrast to the softer rice.
Marguerite
I didn’t achieve crispy rice, just rice stuck the bottom of my Emile Henry Dutch oven. I may try it again with stainless steel, with which I have successfully produced a Persian tahdig, but I’m suspicious that the author used a nonstick pot. I don’t own any nonstick so…yeah. Also pretty sure you need to adapt the amount of liquid and cooking time to the exact rice you are using. Medium grain white rice is pretty vague!
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