Oyster Mushroom Rice

Preparation info

  • Serves


    • Difficulty


Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

  • About

This rice is so very pleasing. You could do the same trick with lightly stir-fried cabbage or iceberg lettuce. This is personal food: it may not look very beautiful but it tastes spectacular!


  • 2 cups jasmine rice
  • 2 spring onions, finely sliced on the diagonal
  • salt and white pepper to taste
  • 3 punnets button mushrooms
  • β…” cup oyster sauce 10 g chives, snipped


    Boil the rice in plenty of water until just done, about 9 minutes. Drain in a colander and rinse briefly to stop the cooking process. Place the rice in a large mixing bowl and add the spring onions and season with salt and white pepper. Spread the rice out on a serving platter.

    Slice the mushrooms and fry in 2 or 3 batches in a large frying pan until cooked, about 5 minutes each time. When all the mushrooms are cooked add them all to the pan and pour in the oyster sauce. Fry for a further 2 minutes, stirring to mix. Set aside.

    Using a serving spoon, make deep diagonal furrows in the rice. Nestle spoonfuls of the oyster mushroom mix into the furrows so that you have loose β€œstripes” of mushrooms in the rice.

    Sprinkle with the snipped chives.