Name: One Pot Soy Sauce Mushroom Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian
Ingredients: 200 g (7 oz) Long-Grain Rice: Rinse until water runs clear.; 300 g (10½ oz) Mixed Mushrooms: Shiitake, cremini, and oyster recommended.; 1 Small Onion, Diced: For a savory base.; 2 Cloves Garlic, Minced: Adds aromatic flavor.; 1 tsp (5 g) Fresh Ginger, Grated: Warm and spicy note.; 2 tbsp (30 ml) Neutral Oil: For sautéing.; 2 tbsp (30 ml) Soy Sauce: Cornerstone of the flavor.; 1 tbsp (15 ml) Dark Soy Sauce: Adds color and sweetness.; 1 tsp (5 ml) Toasted Sesame Oil: Nutty aroma.; 1 tsp (5 g) Granulated Sugar: Balances saltiness.; 400 ml (1⅔ cup) Vegetable Broth: Low-sodium recommended.; ½ tsp (2 g) White Pepper: Subtle heat.; ½ tsp (2 g) Salt: To taste.; 1 tsp (5 ml) Yuzu Juice (Optional): Bright citrus twist.; 2 tbsp (30 g) Toasted Sesame Seeds: For garnish.; 2 Scallions, Thinly Sliced: Fresh oniony bite.; 2 Sprigs Fresh Cilantro, Chopped: Vibrant herb.; Microgreens: For freshness and visual appeal.

Description

This One-Pot Soy Sauce Mushroom Rice is a comforting and flavorful meal that’s easy to make. It’s packed with umami from the mushrooms and balanced with a savory-sweet soy sauce flavor, making it perfect for a quick weeknight dinner.

Ingredients

Scale

200 g (7 oz) Long-Grain Rice: Rinse until water runs clear.
300 g (10½ oz) Mixed Mushrooms: Shiitake, cremini, and oyster recommended.
1 Small Onion, Diced: For a savory base.
2 Cloves Garlic, Minced: Adds aromatic flavor.
1 tsp (5 g) Fresh Ginger, Grated: Warm and spicy note.
2 tbsp (30 ml) Neutral Oil: For sautéing.
2 tbsp (30 ml) Soy Sauce: Cornerstone of the flavor.
1 tbsp (15 ml) Dark Soy Sauce: Adds color and sweetness.
1 tsp (5 ml) Toasted Sesame Oil: Nutty aroma.
1 tsp (5 g) Granulated Sugar: Balances saltiness.
400 ml (1⅔ cup) Vegetable Broth: Low-sodium recommended.
½ tsp (2 g) White Pepper: Subtle heat.
½ tsp (2 g) Salt: To taste.
1 tsp (5 ml) Yuzu Juice (Optional): Bright citrus twist.
2 tbsp (30 g) Toasted Sesame Seeds: For garnish.
2 Scallions, Thinly Sliced: Fresh oniony bite.
2 Sprigs Fresh Cilantro, Chopped: Vibrant herb.
Microgreens: For freshness and visual appeal.

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Instructions

Rinse the Rice: Rinse long-grain rice until water is clear, then drain.
Sauté Aromatics: Sauté diced onion in oil until translucent (2 minutes).
Infuse with Garlic: Add minced garlic and grated ginger; cook until fragrant (30 seconds).
Cook Mushrooms: Sauté sliced mushrooms until golden brown (4-5 minutes).
Coat the Rice: Add rice, soy sauce, sugar, sesame oil, and pepper; stir to coat (1 minute).
Simmer to Perfection: Add broth, bring to a boil, then reduce heat.
Cover and Cook: Cover and simmer for 15-18 minutes without lifting the lid.
Rest and Fluff: Remove from heat, rest covered for 5 minutes, then fluff with a fork.
Finish and Serve: Stir in yuzu juice (optional), garnish, and serve.

Notes

For best results, use a heavy-bottomed pot and avoid lifting the lid during simmering. Adjust broth amount if using different rice types.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: One-Pot
Cuisine: Asian

Nutrition

Serving Size: 1 cup
Calories: 350 kcal
Sugar: 10 g
Sodium: 600 mg
Fat: 15 g
Saturated Fat: 2 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 3 g
Protein: 8 g
Cholesterol: 0 mg