One-Pot Soy Sauce Mushroom Rice
A simple and delicious one-pot dish featuring tender mushrooms and savory soy sauce, perfect for any meal.
Ingredients
Main Ingredients
- 1.5 cups long-grain white rice, rinsed
- 2 tablespoons unsalted butter or neutral oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups sliced mushrooms (cremini, button, or shiitake)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional) Can be omitted for a vegetarian dish.
- 0.5 teaspoon sesame oil
- 2.5 cups vegetable or chicken broth Use vegetable broth for a vegetarian option.
- Salt and pepper to taste
- Fresh parsley or green onions, for garnish
Instructions
Preparation
- Rinse rice under cold water until water runs clear. Drain and set aside.
- Heat butter or oil in a large pot over medium heat.
- Sauté onion and garlic for 2–3 minutes until fragrant.
- Add mushrooms and a pinch of salt. Cook for 5–7 minutes until browned.
- Stir in soy sauce, oyster sauce (if using), and sesame oil.
- Add rinsed rice and stir to coat.
- Pour in broth, bring to a boil, then reduce heat to low.
- Cover and simmer for 18–20 minutes until rice is tender and liquid absorbed.
- Fluff with a fork, adjust seasoning, and garnish with fresh herbs.
Notes
Serve with steamed vegetables, grilled chicken, or tofu for added protein. Can be stored in an airtight container for up to 3 days or frozen for a month.