Ingredients:

  • 1 lb mixed mushrooms (Shiitake, Cremini, and Oyster), sliced 1/4 inch thick
  • 2 tbsp neutral oil (Grapeseed or Avocado)
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 scallions, whites and greens separated
  • 1.5 cups long-grain white rice, rinsed
  • 2.25 cups low-sodium vegetable broth
  • 3 tbsp premium light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp sugar

Instructions:

  1. Place a heavy-bottomed pot over medium-high heat with the neutral oil. Add the mushrooms in a single layer and let sit undisturbed for 3-4 minutes until golden. Stir and cook for another 3 minutes until moisture has released and evaporated.
  2. Lower the heat to medium. Add the minced garlic, grated ginger, and scallion whites. Stir constantly for 60 seconds until fragrant, ensuring the garlic does not burn.
  3. Add the rinsed and drained rice to the pot. Stir for 2 minutes to toast the grains, ensuring they are coated in the mushroom-infused oil and become translucent at the edges.
  4. Pour in the vegetable broth, light soy sauce, dark soy sauce, and sugar. Scrape the bottom of the pot to release the browned bits (fond).
  5. Bring the mixture to a boil, then immediately reduce heat to the lowest setting. Cover with a tight-fitting lid and simmer until the liquid is fully absorbed and rice is tender.
  6. Remove from heat and let stand covered for 5 minutes. Drizzle with toasted sesame oil and garnish with reserved scallion greens before fluffing and serving.