Kai's Unfried Rice
Submitted by sparkman2
Low-fat unfried rice with marinated shiitake mushrooms, bell peppers, brown rice, and teriyaki. All the flavor of fried rice without the oil, using rice wine to keep vegetables from sticking.
YIELD
1 servingsPREP
15 minCOOK
15 minREADY
30 minNo oil, no wok, no deep-fried anything. This “unfried” rice gets its flavor from marinated shiitake mushrooms, a screaming hot non-stick skillet, and quick bursts of rice wine instead of cooking oil to keep the vegetables moving.
The mushroom marinade is where the depth comes from. Sliced shiitakes soak in rice wine, teriyaki, garlic, and ginger for at least an hour (overnight is even better). That soaking time transforms the mushrooms from bland to umami-loaded, and the leftover marinade liquid adds flavor when you cook the vegetables.
A very hot pan is key. High heat sears the bell peppers and onions fast, giving them some char and color while keeping them crisp-tender. Splashing in rice wine a little at a time instead of oil creates steam that prevents sticking without adding fat. Too much liquid at once will steam the vegetables into mush, so add just enough to keep things moving.
Tossing in the raw scallions at the end is smart. The residual heat from the rice and vegetables is enough to wilt them slightly while keeping their fresh, sharp bite intact.
Kitchen Tips
- Use day-old rice or spread freshly cooked rice on a sheet pan to cool. Hot, fresh rice clumps together instead of staying loose and separate.
- Fresh garlic and ginger give noticeably brighter flavor than dried. If using fresh, dice them fine so they distribute evenly.
- The fried rice seasoning packet goes in at the very end. Adding it too early can make the rice sticky.
Variations
- Add protein: Toss in cubed tofu or edamame for a more substantial meal.
- Spicy version: Add sriracha or chili flakes with the vegetables for a kick of heat.
Ingredients
Directions
Marinate Mushrooms: Cut mushrooms into thin strips and add appx. ¼ cup of Rice wine, teryaki, garlic and ginger.
Let stand 1 hour to overnight.
Cook rice in rice cooker.
Heat non-stick skillet until very hot.
Throw in veggies and more diced fresh garlic, ginger and pepper.
Stir quickly, as they begin to become tender add rice wine a little at a time, just to prevent sticking/burning, not enough to make the veggies soggy.
Throw the cooked rice from the rice cooker into a big bowl, throw in the veggies, toss around.
Add chopped scallions (uncooked, the heat from the other stuff is enough).
Toss about to evenly distribute ingredients.
Add the Fried Rice Seasoning Packet.
Toss and serve.
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