Sesame-Ginger Mushroom Rice
Golden mushrooms, ginger and tender long-grain rice finished with toasted sesame oil and scallions. An aromatic side cooked from dry rice.
This rice starts with a layer of deeply browned mushrooms. They cook first and return at the end, so their edges stay distinct instead of becoming soft throughout the rice cooking time. Fresh ginger, a little soy sauce and toasted sesame oil carry the seasoning.
It is an Asian-inspired rice side made from dry rice, with no need to plan ahead for a batch of chilled cooked rice. A tight-fitting lid and low heat do most of the work. Match the cooking time to ordinary long-grain white rice; brown rice and quick-cooking rice need different methods.
Serve it with tofu, eggs or a separately prepared main course. Four side portions are generous enough to show off the mushrooms without pretending this is a complete meal on its own.
Why you’ll love this recipe
Browning the mushrooms before cooking the rice gives their moisture time to evaporate. Resting the covered rice off the heat evens out its texture. Sesame oil goes in last to preserve its aroma.
Before you start · Equipment
Fine-mesh sieve and a heavy 22–24 cm / 9 inch saucepan or deep saute pan with a tight-fitting lid.
Everything you’ll need.
Get your ingredients ready, then follow the quantities in the recipe below.
See ingredient amounts
This guide describes the original 4 side servings. Use the recipe card for amounts adjusted to your chosen yield.
Before you start
Fine-mesh sieve and a heavy 22–24 cm / 9 inch saucepan or deep saute pan with a tight-fitting lid.
Portions and timing
Preparation and cooking times are estimates. Use the texture and doneness cues in the steps. Changing the serving quantity scales ingredients, not pan size, oven temperature or cooking time.
About the ingredients
- Long-grain rice
Start with dry ordinary white rice. Rinsing and draining are included in preparation.
- Mushrooms
Slice evenly, and allow released moisture to evaporate before transferring to the bowl.
- Sesame oil
Choose toasted sesame oil for finishing; the neutral oil is used for frying.
- Soy sauce
Reduced-sodium soy sauce seasons the cooking liquid; taste the finished rice before adding more.
How to make Sesame-Ginger Mushroom Rice
Rinse the rice and prepare the liquid. Brown the mushrooms. Simmer the rice. Rest, fluff and finish.
1. Rinse the rice and prepare the liquid
2. Brown the mushrooms
3. Simmer the rice
4. Rest, fluff and finishSesame-Ginger Mushroom Rice
Golden mushrooms, ginger and tender long-grain rice finished with toasted sesame oil and scallions. An aromatic side cooked from dry rice.
chefzelish.com
Sesame-Ginger Mushroom Rice
Golden mushrooms, ginger and tender long-grain rice finished with toasted sesame oil and scallions. An aromatic side cooked from dry rice.
Ingredients
0 / 11 readyIngredient amounts for 4 side servings
Rice and vegetables
Let’s make it.
Rinse the rice and prepare the liquid
Rinse the rice in a fine-mesh sieve under cold running water until the water runs mostly clear. Drain thoroughly. Combine the measured water and soy sauce in a jug. Have the sliced mushrooms, diced carrot, ginger and garlic ready before heating the pan.
Brown the mushrooms
Heat the neutral oil in the pan over medium-high heat. Add the mushrooms in a broad layer and cook for 7–9 minutes, stirring occasionally, until their liquid has evaporated and the edges are golden. Transfer them to a bowl. Lower the heat to medium, add the carrot and cook for 2 minutes. Stir in the ginger and garlic for 30 seconds.
Simmer the rice
Add the drained rice and stir for 30 seconds. Pour in the water and soy sauce mixture and bring to a simmer. Cover tightly, reduce the heat to low and cook for 13–15 minutes, until the liquid is absorbed and the grains are tender. If the rice is still firm and the pan is dry, add 2 tablespoons of hot water, cover and cook for another 2–3 minutes. Do not stir during cooking.
Rest, fluff and finish
Remove the pan from the heat and leave covered for 10 minutes. Fluff gently with a fork. Fold in the browned mushrooms and toasted sesame oil, then scatter over the scallions and sesame seeds. Serve immediately. Taste before adding any extra soy sauce.
Notes from the kitchen.
Helpful tips
The stated timing is for ordinary long-grain white rice. Use a tight lid and the lowest heat that maintains a gentle simmer; a wide uncovered skillet loses too much water.
Make it your own
White button mushrooms work in place of cremini. Soy sauce contains soy and usually wheat; sesame oil and seeds contain sesame. Check labels if adapting for allergies.
Storage & freezing
For leftover rice, cool quickly in small portions, ideally within 1 hour, then refrigerate. Eat within 24 hours. Reheat only once until steaming hot throughout and eat immediately. Do not leave the covered pot at room temperature to cool slowly.
At the table
Makes four side portions. Pair with a separately cooked protein and greens. This is an Asian-inspired rice dish, not a claim to a traditional regional recipe.
A little something delicious.
Keep this recipe close for the next time the craving strikes.
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