Mushroom Cantonese Rice


Mushroom Cantonese Rice

By David Calito    ,   ,

May 4, 2015

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Mushroom Cantonese rice is a dish of steamed rice stir-fried in a wok, often mixed with other ingredients (vegetables). It is sometimes served as the penultimate dish in Chinese banquets, just before dessert.

  • Prep: 20 mins
  • Cook: 44 mins
  • 20 mins

    44 mins

    1 hr 4 mins

  • Yields: 2 servings


½ Cup Rice (Basmati and Sonamasuri)

1 Cup Water

4 Tablespoons Mushroom Vegetarian Oyster Sauce

2 Tablespoons Soy sauce

2 Ounces Green Pepper

2 Ounces Onion

2 Ounces Tomato

2 Ounces Turnip

2 Mushrooms

4 Ounces Bean sprouts

2 Green onions

1 Ounce Celery

2 Clove of garlic

Vegetable oil


Wash and clean all ingredients.

Extra: Mushroom do not wash it just clean with a wipe.

Plate on a table and chop onion, tomato, green pepper, celery, mushroom, garlic, turnip and carrot. If the onions and bell peppers dry out and start to stick, simply add about 1/4 cup of water.

Add 2 Tablespoon oil and rice on a pot. Also after stir for 2 minutes add 1 tablespoon soy sauce and 2 Cup water.

Place on a wok (pan) oil, bean sprouts, and chopped vegetables. Cover and mix, reduce heat to medium, and cook for 5 minutes.

After 5 minutes add 3 tablespoons Mushroom Vegetarian Oyster Sauce mix and cook around 2 minutes.

Then add cooked rice and mix well.

Enjoy it with kung pao vegies.


Nutrition Facts

Serving Size1 Serving
Total Fat2g
Saturated Fat1g
Polyunsaturated Fat1g
Trans Fat2g
Total Carbohydrates30g
Dietary Fiber1g

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