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Crispy Rice with Shiitakes and Cabbage

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This Crispy Rice with Shiitakes and Cabbage is a satisfying weeknight meal built on bold textures and savory flavors. The rice forms a crunchy golden layer in the pan while mushrooms, cabbage, kimchi, and edamame add depth, freshness, and umami. Topped with a crispy fried egg, it becomes a hearty and balanced bowl.

 

Ingredients

Scale

  • 1/4 cup plus 2 tablespoons olive oil, divided

  • 1 cup shiitake mushrooms, sliced

  • 1 bunch scallions, diced (separate whites and greens)

  • 1/2 head cabbage, shredded

  • 2 teaspoons kosher salt, divided

  • 1–2 cloves garlic, minced

  • 6 cups cooked rice (brown, white, or black)

  • 1 tablespoon low-sodium soy sauce

  • 2 1/2 tablespoons fish sauce or oyster sauce

  • 1 tablespoon toasted sesame oil

  • 1/4 cup finely chopped kimchi

  • 1/2 cup cooked edamame

  • 4 crispy fried eggs

  • Optional toppings: chopped peanuts, extra kimchi, thinly sliced nori sheets

Instructions

  1. Cook the mushrooms
    Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add the shiitake mushrooms and cook for about 5 minutes until golden. Transfer to a large bowl.

  2. Sauté the scallions
    Add 1 tablespoon olive oil to the pan. Cook the white parts of the scallions for 2 minutes until softened.

  3. Cook the cabbage
    Add the shredded cabbage and 1 teaspoon salt. Sauté for 3–4 minutes until tender. Stir in the garlic and cook 1 minute more. Transfer to the bowl with the mushrooms.

  4. Make the crispy rice
    Add 3 tablespoons olive oil to the pan over high heat. Add the cooked rice and the remaining 1 teaspoon salt. Toss to coat the rice with oil, then press it evenly across the bottom of the pan.

  5. Season and crisp
    Drizzle the soy sauce, fish sauce (or oyster sauce), and sesame oil over the rice. Let it cook undisturbed for about 5 minutes until the rice crackles and becomes crispy.

  6. Combine everything
    Toss the rice to mix the crispy portions. Adjust seasoning with additional soy sauce or fish sauce if needed.

  7. Finish the dish
    Fold in the mushroom-cabbage mixture, kimchi, and edamame. Top with the green parts of the scallions.

  8. Serve
    Divide into bowls and top each with a crispy fried egg. Add optional toppings like peanuts, extra kimchi, or sliced nori.

Notes

  • Day-old rice works best because it is drier and crisps more easily.

  • Avoid stirring the rice too soon; letting it sit creates the signature crispy crust.

  • Swap shiitakes with button mushrooms or cremini if needed.

  • You can prep the mushroom and cabbage mixture in advance and simply crisp the rice when ready to eat.

  • For extra protein, add tofu, chicken, or shrimp.

Find it online: https://onepotato.com/crispy-rice-with-shiitakes-and-cabbage/

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