This Sheet Pan Mushroom Rice changes Everything!

By Yeung Man Cooking · 60 min

Ingredients

Instructions

1. Preheat the oven to 400°F.
2. Finely chop the garlic and onion, roughly chop the green onions and king oyster mushrooms, tear the oyster mushrooms, slice the shiitake, and halve the seafood mushrooms after trimming the ends. Put all the mushrooms in a large bowl, drizzle with 2 tsp avocado oil and toss.
3. Spread the mushrooms on a parchment-lined baking tray, season with salt and pepper, and bake for about 30 minutes.
4. Rinse and drain the rice 2–3 times. Heat a sauté pan over medium-high heat, add 1 tbsp avocado oil, then the onion and garlic, and sauté for a few minutes.
5. Stir in the umami powder, then add the rice and 2 cups water. Stir, turn the heat to high. When the water bubbles, reduce to medium-low, stir again, cover and cook for 15 minutes.
6. Remove the mushrooms from the oven. Turn off the rice and let it steam for another 10 minutes. Meanwhile, combine the soy sauce, dark soy sauce, yuzu, toasted sesame oil and chili oil to make the sauce.
7. Stir the green onions, cooked mushrooms and sauce into the rice and mix well before serving.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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GarlicOnionScallionRiceMushroomShiitake mushroomKing oyster mushroomYuzu