Name: Easy Mushroom Curry Over Rice
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 small box of beach mushrooms (white and brown beach mushroom); 3 fresh shiitake mushrooms (remove the ends and finely sliced); 3 button mushrooms (sliced); 1/2 red onion ( , chopped); 3 tbsp. vegetable cooking oil (, divided ); 100 g golden curry paste ( , around half box); 3 servings steamed rice; 2 eggs (, well whisked (optional))

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Quick launch of mushrooms curry over rice (咖喱蘑菇饭).

As a big fan of all type of curry over rice, I miss the taste and flavor of curry from time to time. Basically beef and chicken curry are the two most popular options on our table in China. There is always time when you do not want to go to market, searching for ingredients but make sometime delicious with ingredient on hand. That’s how this one is invented.
There are always lots of mixed mushrooms here in the market, usually 4-5 types or mushrooms are package together and there are still several options to choose from.

Basically for those who are on vegan diet, I recommend mushrooms a lot. You can create a very similar texture of meat using mushrooms especially king oyster mushrooms. Beech mushroom matches with curry greatly too. I recommend using this three types but you can combine other types too.

In addition, I love to cook the mushrooms using the very unique Sichuan style water boiling (水煮), just like water boiled pork.

Cooks’ Note

Mushrooms should be fried until the water content is almost removed for better flavoring.
Eggs are optional. You can fry them for a longer time to get a more aromatic flavor or use light scrambled method to create a tender texture.

Ingredients

3 button mushrooms, sliced
3 fresh shiitake mushrooms, remove the ends and finely sliced
1 small box of beach mushroom (I use brown and white mix), remove the hard ends
1/2 red onion, chopped
1 tbsp. vegetable cooking oil
100g golden curry paste, can be purchased in Asian stores or on amazon.
2 eggs for serving, whisked (optional)
3 servings rice
Spring onion for decoration

Steps

Prepare all of the ingredients.

Heat oil over pan and fry red onion until aromatic and slightly seared. Place the mushroom in and fry for 1 or 2 minutes until well softened.

Add curry paste and 3 cups of water. Simmer to boil and heat for another minute until well thickened.

Pan-fry the egg and top this vegan curry with steamed rice or noodles.

5 from 1 vote

Easy Mushroom Curry Over Rice

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

Super easy mushroom curry over rice. Great idea for quick meals.

Servings: 2

Calories: 310 kcal

Ingredients

1 small box of beach mushrooms white and brown beach mushroom
3 fresh shiitake mushrooms remove the ends and finely sliced
3 button mushrooms sliced
1/2 red onion , chopped
3 tbsp. vegetable cooking oil , divided
100 g golden curry paste , around half box
3 servings steamed rice
2 eggs , well whisked (optional)

Instructions

Prepare all of the ingredients.
Heat oil over pan and fry chopped red onion until aromatic. Place the mushroom in and fry for 1 or 2 minutes until well softened.
Add curry paste and 3 cups of water. Simmer to boil and heat for another minute until well thickened.
Fry the whisked egg based on your own preference.
Top this vegan curry with steamed rice or noodles and fried eggs.

Nutrition Facts

Easy Mushroom Curry Over Rice

Amount Per Serving

Calories 310 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 20g125%

Cholesterol 164mg55%

Sodium 68mg3%

Potassium 281mg8%

Carbohydrates 8g3%

Fiber 2g8%

Sugar 4g4%

Protein 8g16%

Vitamin A 4175IU84%

Vitamin C 4.8mg6%

Calcium 66mg7%

Iron 1.6mg9%

* Percent Daily Values are based on a 2000 calorie diet.