Sizzle up this mushroom and shrimp fried rice – golden mushrooms meet sweet bay shrimps in fluffy jasmine rice, hit with umami soy and fish sauce. Crispy-edged fried eggs crown each bowl, while tangy pickled cucumbers and spicy kimchi cut through the richness. One bite and you’re hooked.
Prep: overnight
Cook: 10 to 30 mins
Serves: Serves 2
Dietary: Nut-free, Pregnancy-friendly
By Bryn Williams
From Saturday Kitchen Recipes
This mushroom and shrimp fried rice scores C. Per serving: 550 kcal, 22g fat (8g sat), 65g carbs (12g sugars), 6g fibre, 20g protein.
Equipment
Ingredients
For the pickled cucumbers
- 2 cucumbers, peeled, halved lengthways, seeds removed, cut into half moon slices
- 250ml/9fl oz white wine vinegar
- 125g/4½oz caster sugar
- 1 tbsp sea salt
- 1 garlic clove, crushed
- 1 red chilli, split
- 1 fresh thyme sprig
- 1 bay leaf
For the fried rice
- 1 tbsp vegetable oil
- 50g/1¾oz oyster mushrooms
- 50g/1¾oz shimeji mushrooms
- 50g/1¾oz shiitake mushrooms
- 50g/1¾oz cooked bay shrimps
- 300g/10½oz cooked jasmine rice, chilled
- 4 spring onions, sliced
- 2 tbsp soy sauce
- 2 tbsp fish sauce
- 25g/1oz unsalted butter
For the fried eggs
- vegetable oil
- 2 free-range eggs
- salt and freshly ground black pepper
To serve
- 50g/1¾oz kimchi, chopped
- 1 tbsp crispy chilli oil
- 1 red chilli, seeds removed and sliced
- 10g/⅓oz fresh coriander, chopped
Customise
- Swap shiitake mushrooms for chestnut mushrooms if you can’t find them.
- Use prawns instead of bay shrimps for bigger bites.
- Try basmati rice if jasmine rice isn’t available.
Method
Pickled Cucumbers (prep ahead – overnight)
- Prep your cucumbers – grab those cucumbers, peel ’em, halve lengthways, scoop out the seeds, and slice into pretty half-moons. Chuck them in a bowl and set aside. You can do this bit well ahead.
- Make the pickle liquor – in a heavy saucepan, boil up the white wine vinegar, caster sugar, sea salt, crushed garlic, and split red chilli for exactly 2 minutes. Toss in the thyme sprig and bay leaf right at the end.
- Pickle away – take it off the heat and pour that hot liquor straight over the cucumber slices. Cover with a lid or foil and let it cool completely. Then jar it up tight in a sterilised preserving jar. Pop it in the fridge overnight – the longer, the tangier.
Fried Rice (10-15 mins – do this while eggs fry)
- Heat your wok – get a good glug of vegetable oil ripping hot in your largest frying pan or wok. Chuck in all those gorgeous mushrooms – oyster, shimeji, shiitake – and fry till they’re golden and crisp at the edges. Takes about 4 minutes.
- Add the shrimps – tip in those sweet bay shrimps and give everything a good stir to warm through. Don’t overcook ’em – 30 seconds max.
- Introduce the rice – add your chilled jasmine rice (cold rice works best, separates easier) and stir-fry till it’s piping hot and each grain gets coated. Break up any clumps with your spatula.
- Season it up – slice in those spring onions, pour over the soy sauce and fish sauce, then drop in the butter. Stir till it melts and everything smells amazing. Taste – add a splash more soy if it needs it. Keep warm.
Crispy Eggs (2 mins – overlap with rice)
- Fry the eggs – while the rice does its thing, heat a little vegetable oil in a small frying pan till smoking hot. Crack in the eggs and fry hard till the edges go crispy but yolks stay runny. Season with salt and pepper. Done.
Serving (1 min)
- Assemble like a pro – divide the mushroom and shrimp fried rice between bowls. Top with chopped kimchi, your crispy eggs, a drizzle of chilli oil, sliced fresh red chilli, and those tangy pickled cucumbers. Finish with chopped coriander. Dig in while hot.