One-Pot Mushroom and Ginger Rice

By Hetty Lui McKinnon

Published March 12, 2024

One-Pot Mushroom and Ginger Rice
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
4(1,074)
Comments
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Inspired by Cantonese one-bowl rice dishes like bo zai fan and sticky rice, this mushroom and ginger rice has clean yet robust flavors. The Chinese cooking technique of velveting — dusting protein in cornstarch to keep it tender and silky during cooking — is usually reserved for meat or seafood but here, the same method is used for the mushrooms, allowing them to stay juicy and plump as they cook in the rice. Crisping the rice at the bottom of the pot is optional, but if you choose to do it, stay close, listen to the sound of the sizzle, smell the aroma; if you detect any burning scents, take it off the heat immediately. At first, the rice will seem stuck to the pot, but it will release more easily once it has cooled. A dish like this would traditionally be cooked in a clay pot, so use that if you have one, but if not, a cast-iron Dutch oven will do the job.

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Ingredients

Yield:4 servings
  • 1½cups medium-grain white rice
  • 2cups vegetable stock, store-bought or homemade
  • 10ounces mushrooms, such as shiitake, cremini, button or blue oysters (or a mix), halved or quartered
  • 2teaspoons cornstarch
  • 6 to 7teaspoons tamari soy sauce
  • 2teaspoons Shaoxing wine (optional)
  • 3teaspoons sesame oil
  • Salt and white or black pepper
  • 1(1-inch) piece fresh ginger, peeled and thinly sliced
  • 2scallions, thinly sliced
  • Toasted white sesame seeds (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

370 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 65 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 13 grams protein; 663 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the rice into a Dutch oven and rinse it 3 times until the water runs almost clear. Pour the stock over the rice and leave to soak for 10 minutes while you prepare the mushrooms.

  2. Step 2

    Place the mushrooms into a bowl and add the cornstarch and toss to coat. Add 4 teaspoons of soy sauce, the 2 teaspoons Shaoxing wine (if using), 1 teaspoon sesame oil, ½ teaspoon salt and a pinch of white or black pepper; toss to coat.

  3. Step 3

    Place the pot with the rice over medium-high heat, add the ginger slices and bring to a boil. When bubbling, cover, reduce to low and cook for 5 minutes.

  4. Step 4

    Uncover, add the mushrooms and, using chopsticks or a large spoon, stir the mushrooms through the rice. Cover again and cook on low until the mushrooms are cooked and rice is tender, 10 to 12 minutes.

  5. Step 5

    Remove the lid, increase heat to medium-high and cook for 4 to 5 minutes, until you can hear it sizzling aggressively, which indicates that the bottom of the rice is becoming crispy. (Skip this step if you don’t care for the crispy rice.)

  6. Step 6

    Turn off heat and drizzle with 2 to 3 teaspoons of soy sauce, the remaining 2 teaspoons of sesame oil and top with scallions and sesame seeds (if using).

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Ratings

4 out of 5
1,074 user ratings
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Comments

Beatrice

I keep a lot of ginger frozen and no matter what the recipe calls for, grate it straight out of the freezer -- no peeling needed. Be sure to put unused parts right back into freezer as it gets mushy if you let it thaw. This solved that whole problem for me, and works like a charm.

TwirlyGirly

I keep my ginger, unpeeled, covered with sherry in a jar in the fridge. It lasts indefinitely and doesn't get mushy like it does if kept in the freezer. When a recipe calls for slices of ginger, the slices will still have some of the crispness fresh ginger has. And don't tell anyone, but I rarely bother to peel ginger for recipes whether it's to be grated or sliced. Shhhh...

miche

Prepared a mash-up of this + Genevieve Ko's Sticky Ginger Rice. Instead of velveting the mushrooms as directed here, I marinated them a bit per this recipe (minus the cornstarch), sauteed them for a few minutes, removed mushrooms and cooked the rice in the same pot. Re-added mushrooms towards the end of cooking. So delicious and comforting. Mushrooms marinated and sauteed in soy sauce, shaoxing wine, and sesame oil is going into my repertoire!

Dr Jim

I used basmati rice and "peeled" the ginger into long strips. These strips gave discreet bursts of flavor to the dish, like adding pepper flakes to an Italian dish late in the cooking. Also used about 12oz of mushrooms. Cooked in a nonstick wok, a bit of crust was easy to get. The texture matched the clay pot versions I ate in Malaysia.

marie j

Easy recipe but underwhelming. I served with chilli crisp and fried fish. Added some maple syrup to the mushroom mix for depth of flavor.

Sofía

Too salty! I wouldn’t add the last tbs of soy sauce

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