Tasty Chinese-Style Fried Rice with Stewed Shiitake

The secret to giving the rice that perfect fluffy texture is to loosen it up beforehand and immediately mix it with egg. Most importantly, fry the rice until it gets fluffy. Finely chopping the stewed shiitake mushrooms and chicken and mixing them well with the rice will give you delicious results!

Ingredients (2 servings)

  • 40g ( 2 mushrooms) Stewed Shiitake
  • 20g Chicken( left over from the stock )
  • 240g Cooked Rice( Loosen cooked rice in a bowl or on a plate )
  • 2 Eggs
  • 1.5 tsp Chinese seasoning mix( semi-granulated )
  • 2 Tbsp Sesame oil
  • 50g Green onions


Finely chop the green onions. Cut the stewed shiitake mushrooms and chicken into five-millimeter cubes.
Heat the sesame oil in a frying pan on high heat. Pour in the beaten eggs.
When the beaten eggs begin to bubble and the portion along the outside edge of the frying pan begins to change color, add the warm, loosened rice, and fry while mixing well with the egg.
Once the egg and rice have been mixed together well, bring the heat down to medium. Add the green onion, the stewed shiitake mushrooms and chicken, and the Chinese seasoning, and continue frying.
Fry until the rice takes on a crumbly texture.


Dried Shiitake mushrooms should be rehydrated in cold water to make them sweeter and tastier without any messy taste.

How to Rehydrate Dried Shiitake Mushrooms for Maximum Flavor

Quick and easy rehydration for dried Shiitake

Why does dried Shiitake make food taste better?


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