Fried Wild Rice With Mushrooms

This vibrant fried rice dish transforms leftover wild rice into a hearty, protein-packed meal. The nutty flavor of the wild rice pairs beautifully with earthy mushrooms, sweet peas, and carrots. Aromatics like minced ginger, garlic, and green onions provide a fragrant base, while oyster sauce adds a rich, savory umami depth. Small cooked shrimp and diced ham offer a satisfying textural contrast. Perfect for a quick weeknight dinner or a satisfying lunch, this recipe comes together in under 30 minutes. Its a flavorful way to use up leftover rice and vegetables, delivering a restaurant-quality taste with simple home cooking.

Cuisine: Chinese

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 118.5

Description

This vibrant fried rice dish transforms leftover wild rice into a hearty, protein-packed meal. The nutty flavor of the wild rice pairs beautifully with earthy mushrooms, sweet peas, and carrots. Aromatics like minced ginger, garlic, and green onions provide a fragrant base, while oyster sauce adds a rich, savory umami depth. Small cooked shrimp and diced ham offer a satisfying textural contrast. Perfect for a quick weeknight dinner or a satisfying lunch, this recipe comes together in under 30 minutes. Its a flavorful way to use up leftover rice and vegetables, delivering a restaurant-quality taste with simple home cooking.

Ingredients

2 tablespoon Cooking oil
1/2 cup Small cooked shrimp
1/4 cup Minced ginger
1/4 cup Diced cooked ham
2 teaspoon Minced garlic
4 cup Cooked wild rice
2 Green Onions, chopped
2 tablespoon Oyster sauce
1/2 cup Frozen peas and carrots
1/4 cup Chicken broth
2 teaspoon Sesame oil

Directions

1
Heat cooking oil in a large wok or skillet over medium-high heat.
2
Add shrimp and diced ham, stirring until heated through and slightly golden.
3
Add chopped onions, minced ginger, and minced garlic; saut until fragrant and onions are softened.
4
Stir in cooked wild rice, breaking up any clumps with a spatula.
5
Add frozen peas and carrots, cooking until tender-crisp.
6
Pour in oyster sauce and chicken broth, tossing everything to combine evenly.
7
Cook for another 2-3 minutes until the sauce is absorbed and rice is hot.
8
Drizzle with sesame oil and toss one last time before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 118.5kcal

% Daily Value *
Total Fat 7.7g12%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 35.1mg2%
Total Carbohydrate 12.2g5%
Dietary Fiber 2.7g11%
Sugars 5.2g
Protein 1.5g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use day-old cooled wild rice. Freshly cooked rice tends to be too moist and can become mushy when fried.

You can substitute the shrimp with chicken breast or tofu for a different protein profile.

If you don't have oyster sauce, soy sauce mixed with a little sugar can be used as a substitute, though the flavor will be slightly different.

Serve immediately while hot and crispy. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: chinese, fried rice, wild rice, mushrooms, shrimp, ham, oyster sauce, ginger, garlic, peas, carrots, stir fry, quick dinner, savory, umami, weeknight meal, leftover rice, vegetables, sesame oil

Read it online: https://www.chefs-mate.com/recipe/fried-wild-rice-with-mushrooms-2/