Emulsifier Free Classic Mushroom Rice Bowls
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups jasmine rice
- 2 ¼ cups water
- ½ tsp salt
For the mushrooms
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 ½ lb mixed mushrooms (cremini, shiitake, and oyster), sliced ¼-inch thick
- 4 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 2 tbsp soy sauce
- 1 tsp toasted sesame oil
- ¼ tsp black pepper
For the eggs
- 4 large eggs
For serving
- 3 scallions, thinly sliced
- 1 tsp sesame seeds (optional)
- 1–2 tsp chili crisp or sriracha (optional)
Instructions
- 1
Rinse the jasmine rice in a medium saucepan under cold water until the water runs mostly clear, then drain. Add 2 1/4 cups water and 1/2 tsp salt, bring to a boil over high heat, then reduce to the lowest setting, cover tightly, and cook for 15 minutes. Remove from heat and let steam, covered, for 5 minutes.
- 2
While the rice cooks, heat 2 tbsp butter and 1 tbsp olive oil in a large (12-inch) skillet over medium-high heat until the butter is melted and the foam subsides. Add the mushrooms in a single layer — work in two batches if needed to avoid crowding — and cook undisturbed for 3–4 minutes until the undersides are deep golden brown. Stir and continue cooking for another 3–4 minutes until the mushrooms are browned all over and any released liquid has evaporated.
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