rice with mushroom oil

How to Make Shiitake Mushroom Oil Rice: A Comprehensive Guide

Shiitake mushroom oil rice, or *xiangu zhoufan* in Chinese, is a fragrant, umami-rich dish loved for its savory depth and simplicity. Here’s a detailed guide to crafting this comforting meal.

### Ingredients

- 1.5 cups glutinous or jasmine rice (soaked for 30 minutes)

- 8-10 dried shiitake mushrooms (rehydrated in warm water, stems discarded)

- 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil

- 2 tbsp cooking oil, 2 cloves garlic (minced), 1 shallot (thinly sliced)

- 50g diced bacon or lap cheong (optional, for extra flavor)

- Salt, pepper, and a pinch of sugar to taste

### Steps

1. Prep Mushrooms: Reserve 1 cup of mushroom soaking liquid. Squeeze rehydrated mushrooms, dice them, and set aside. Strain the liquid to remove debris.

2. Sauté Aromatics: Heat oil in a pot over medium fire. Sauté garlic and shallot until fragrant. Add bacon (if using) and cook until crispy.

3. Cook Mushrices: Add diced mushrooms and stir-fry for 2–3 minutes until lightly browned. Pour in mushroom liquid, soy sauce, oyster sauce, and sugar. Bring to a simmer.

4. Simmer Rice: Drain soaked rice and add to the pot. Stir gently to combine. Cover, reduce heat to low, and cook for 15–20 minutes, or until rice absorbs all liquid.

5. Finish & Serve: Turn off heat. Let it rest for 5 minutes. Fluff rice with a fork, drizzle sesame oil, and garnish with sliced mushrooms or green onions.

### Tips

- For a richer umami flavor, use mushroom-soaked liquid instead of plain water.

- Glutinous rice yields a stickier texture, while jasmine rice is lighter—choose based on preference.

- Add a dried chili for a spicy kick!

This dish pairs perfectly with braised meats or stir-fried greens. Enjoy its irresistible aroma and hearty taste!