Mushroom Pot Rice

Mushroom Pot Rice

By Binita Das

Serves - 1-2 people

Prep time - 15 mins

Cooking time - 40 mins




200g Pink Oyster mushroom

200g Shiitake mushroom

1 cup rice

½ tbsp chicken (or, vegetable) stock powder

1 tbsp soy sauce

1 tbsp oyster sauce

1 tsp sugar

½ tsp grated ginger

A handful of coriander leaves, chopped

2 cups water 

Vegetable oil for cooking


  • Wash and soak the rice for 2 hours.
  • Clean any remaining dirt off the mushrooms with a damp towel and slice them.
  • Mix both the sauces and sugar in a small bowl.
  • Heat 2 tsp of oil in a pot. Add the soaked, drained rice. Sauté the rice for 3-4mins and add water.
  • Add the stock powder, mix, and cover the pot. Cook until the rice is 90% done.
  • Heat a tbsp of oil in a separate pan. Add sliced shiitake and fry for 2mins on high heat.
  • Add the pink oysters and fry until caramelized.
  • Add the sauce mix followed by the ginger. Stir fry for a min.
  • Add the cooked mushroom on top of the cooked rice.
  • Add a little bit of oil to the side of the pot. So that, the rice gets a little crispy on the bottom. Cover the pot and cook on low heat for 10mins.
  • Finally, put some chopped coriander on top and serve hot.

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