Mushroom fried rice (Xiānggū chǎofàn) from The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition (page 246) by Hannah Che

  • toasted sesame oil
    Buy Now
  • white pepper
    Buy Now
  • Show all ingredients...
  • Serves : 3-4

  • EYB Comments

    Can substitute dried shiitake mushrooms for shiitake mushrooms, vegetable oil for scallion oil, broccoli stems for mustard green stalks, pickled mustard greens for pickled napa cabbage, and mushroom bouillon powder for MSG. You may use the Scallion oil recipe on p. 301.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried shiitake mushrooms for shiitake mushrooms, vegetable oil for scallion oil, broccoli stems for mustard green stalks, pickled mustard greens for pickled napa cabbage, and mushroom bouillon powder for MSG. You may use the Scallion oil recipe on p. 301.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.