Description
A simple and comforting Asian-inspired one-pot rice dish made with soy sauce, shiitake mushrooms, and fragrant aromatics. Perfectly cooked in a rice cooker or on the stovetop.
Ingredients
1 cup short grain rice (soaked in 2 cups water)
1 cup water
3 fresh shiitake mushrooms, sliced
½ cup cooked bamboo shoots, thinly sliced
1 tablespoon ginger, minced
2 garlic cloves, minced
1 shallot, minced
1 tablespoon dark soy sauce
½ tablespoon soy sauce
1 tablespoon vegan or regular oyster sauce
1 tablespoon olive oil
**For Garnish:**
1 green onion or chives, sliced
4–7 basil leaves, thinly sliced
Instructions
1. Soak short grain rice in 2 cups of water for at least 30 minutes.
2. While soaking, prep mushrooms, bamboo shoots, ginger, garlic, and shallot.
3. Rinse the soaked rice 4–6 times until the water is clear. Strain well.
4. Add rinsed rice to the rice cooker or pot with 1 cup of water.
5. Add mushrooms, bamboo shoots, ginger, garlic, shallot, both soy sauces, oyster sauce, and olive oil.
6. Gently mix all ingredients together.
7. If using rice cooker: cook as normal and let sit 5 minutes after it’s done.
8. If using stovetop: bring to a boil covered on medium-high heat for 5–7 minutes.
9. Reduce heat to low and cook covered for 10 more minutes.
10. Turn off heat and leave covered for 20 minutes. Do not open the lid.
11. Once done, stir in sliced green onions and basil. Serve warm.
Notes
Make it vegan by using plant-based oyster sauce.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat with a splash of water to keep the rice soft.
Substitute mushrooms or bamboo based on preference.
Don’t skip soaking and rinsing the rice for best texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: One Pot
- Cuisine: Asian Fusion