Mushroom Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with mushrooms and vegetables stir-fried over fluffy rice.
This rice bowl is topped with mushrooms and vegetables stir-fried over fluffy rice. The savory saltiness of oyster sauce pairs well with the mushrooms’ chewy texture, making it a great choice for a busy lunch or a comforting dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 503.8g serving): 454.2 kcal · protein 12g · carbohydrate 84.8g · fat 8.9g · sodium 1104.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Spread the mushrooms out in the pan without overlapping them to keep them from releasing too much water and preserve their texture.
Tips: Oyster sauce and soy sauce vary in saltiness, so taste and adjust the seasoning at the end.
Tips: If the rice is too hot, it will quickly absorb the moisture from the mushrooms, so slightly cooled rice works well too.
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Ingredients (1 serving)
- Rice — 1 bowl
- Mushrooms — 150 g
- Onion — 0.3 pc
- Carrot — 0.3 pc
- Green onion — 0.3 pc
- Garlic — 1 pc
- Cooking oil — 1 tsp
- Oyster sauce — 1 Tbsp
- Soy sauce — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Water — 2 Tbsp