🍚 Crispy Garlic Rice with Ginger Soy Mushrooms & Scallions
Golden pan-fried garlic rice topped with umami-packed sautéed mushrooms glazed in a ginger-soy sauce and finished with scallions and sesame seeds. Crispy, savory, and packed with punchy flavor.
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Ingredients (serves 2–3):
For the garlic rice: • 2 cups cooked jasmine or basmati rice (cold, day-old is best) • 3 tbsp vegetable oil • 4 garlic cloves, thinly sliced • Salt, to taste
For the mushrooms: • 1 tbsp sesame oil • 2 cups mushrooms (shiitake, cremini, or mixed), sliced • 1 tbsp soy sauce • 1 tsp grated ginger • 1 tsp rice vinegar • ½ tsp honey or maple syrup • Optional: pinch of chili flakes
To finish: • 2 scallions, thinly sliced • 1 tsp sesame seeds • Optional: fried egg on top or tofu for added protein
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Instructions: 1. Make crispy garlic oil: Heat oil in a large nonstick pan. Add garlic slices and cook until golden and crisp (watch carefully). Remove garlic and set aside. 2. Fry the rice: In the same oil, add the cold rice. Press down with a spatula and cook undisturbed until crispy on the bottom, then stir and crisp more. Season with salt. 3. Cook the mushrooms: In a separate pan, heat sesame oil. Add mushrooms and cook until browned. Stir in soy sauce, ginger, vinegar, honey, and chili flakes. Simmer 1–2 minutes until glazed. 4. Assemble: Spoon garlic rice into bowls. Top with glazed mushrooms, scallions, sesame seeds, and crispy garlic.
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