Gallery
Morel Mushroom and Beef Fried Rice
This delightful fried rice combines the rich earthy flavor of dried morel mushrooms with tender slices of beef for a truly satisfying dish. The long grain simmiao rice stays perfectly fluffy while being coated in a savory sauce made from oyster sauce and sweet sugar that adds depth to every bite. It is a perfect […]
- Prep
- 18m
- Cook
- 30m
- Total
- 48m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Morel Mushroom and Beef Fried Rice
| Ingredient | Amount |
|---|---|
| dried morel mushrooms | a dozen or so |
| eggs | 3–4 |
| beef (tenderloin or pre-sliced BBQ beef) | 250g (more if you love beef) |
| green garlic (garlic scapes) | 1 bunch |
| long-grain rice (simmiao) | as needed |
| onion | 1/4 |
| oyster sauce | to taste |
| black pepper | to taste |
| sugar | to taste |
| salt | to taste |
- dried morel mushroomsa dozen or so
- eggs3–4
- beef (tenderloin or pre-sliced BBQ beef)250g (more if you love beef)
- green garlic (garlic scapes)1 bunch
- long-grain rice (simmiao)as needed
- onion1/4
- oyster sauceto taste
- black pepperto taste
- sugarto taste
- saltto taste
Cooking StepsHow to cook Morel Mushroom and Beef Fried Rice step by step
-
Step 1Soak the dried morel mushrooms in warm water for 15 minutes to rehydrate.
-
Step 2Remove the mushrooms, rinse them clean, and set aside in a small bowl.
-
Step 3Don’t discard the soaking water — strain it through a fine sieve into a clean bowl. You’ll use a little of it when frying the rice. Any leftover makes a wonderful natural umami boost for other dishes.
-
Step 4The strained morel soaking liquid — liquid gold!
-
Step 5Dice the rehydrated morel mushrooms into small pieces and set aside.
-
Step 6Cut the green garlic into thin slices.
-
Step 7For the beef: use beef tenderloin if available. Pound it with the back of a knife or a meat mallet to break down the connective tissue, then marinate with oyster sauce and a pinch of sugar. Refrigerate overnight. Before cooking, cut into small cubes. Shortcut: buy pre-sliced Australian BBQ beef from the supermarket and cut into pieces — marinate the same way. The Australian beef has a lovely buttery aroma that’s different from local beef.
-
Step 8Dice 1/4 onion into small pieces.
-
Step 9Heat oil in a wok. When hot, pour in the beaten eggs and scramble until just set — don’t overcook.
-
Step 10Add the cooked, fully cooled rice and stir-fry until evenly mixed. Transfer everything to a plate and set aside.
-
Step 11Add a little more oil to the empty wok and sauté the diced onion until fragrant.
-
Step 12Add the beef cubes and diced morel mushrooms. Stir-fry until the beef changes color.
-
Step 13Season with black pepper and toss well.
-
Step 14Add a splash of light soy sauce — the author prefers steamed fish soy sauce for extra umami, but any light soy sauce works.
-
Step 15Return the egg-rice mixture to the wok. Stir-fry until everything is evenly combined and fragrant. Finish by tossing in a generous handful of sliced green garlic and stir through.
-
Step 16Your incredibly savory morel mushroom and beef fried rice is ready — guaranteed to win rave reviews from the family!
Morel Mushroom and Beef Fried Rice
This delightful fried rice combines the rich earthy flavor of dried morel mushrooms with tender slices of beef for a truly satisfying dish. The long grain simmiao rice stays perfectly fluffy while being coated in a savory sauce made from oyster sauce and sweet sugar that adds depth to every bite. It is a perfect […]
Ingredients
- a dozen or so dried morel mushrooms
- 3–4 eggs
- 250g (more if you love beef) beef (tenderloin or pre-sliced BBQ beef)
- 1 bunch green garlic (garlic scapes)
- as needed long-grain rice (simmiao)
- 1/4 onion
- to taste oyster sauce
- to taste black pepper
- to taste sugar
- to taste salt
Instructions
-
Soak the dried morel mushrooms in warm water for 15 minutes to rehydrate.
-
Remove the mushrooms, rinse them clean, and set aside in a small bowl.
-
Don’t discard the soaking water — strain it through a fine sieve into a clean bowl. You’ll use a little of it when frying the rice. Any leftover makes a wonderful natural umami boost for other dishes.
-
The strained morel soaking liquid — liquid gold!
-
Dice the rehydrated morel mushrooms into small pieces and set aside.
-
Cut the green garlic into thin slices.
-
For the beef: use beef tenderloin if available. Pound it with the back of a knife or a meat mallet to break down the connective tissue, then marinate with oyster sauce and a pinch of sugar. Refrigerate overnight. Before cooking, cut into small cubes. Shortcut: buy pre-sliced Australian BBQ beef from the supermarket and cut into pieces — marinate the same way. The Australian beef has a lovely buttery aroma that’s different from local beef.
-
Dice 1/4 onion into small pieces.
-
Heat oil in a wok. When hot, pour in the beaten eggs and scramble until just set — don’t overcook.
-
Add the cooked, fully cooled rice and stir-fry until evenly mixed. Transfer everything to a plate and set aside.
-
Add a little more oil to the empty wok and sauté the diced onion until fragrant.
-
Add the beef cubes and diced morel mushrooms. Stir-fry until the beef changes color.
-
Season with black pepper and toss well.
-
Add a splash of light soy sauce — the author prefers steamed fish soy sauce for extra umami, but any light soy sauce works.
-
Return the egg-rice mixture to the wok. Stir-fry until everything is evenly combined and fragrant. Finish by tossing in a generous handful of sliced green garlic and stir through.
-
Your incredibly savory morel mushroom and beef fried rice is ready — guaranteed to win rave reviews from the family!
