KFC Mushroom Rice

KFCs around the world all have different and unique items on their menus– in Hong Kong, we have Portuguese egg tarts and mushroom rice.

It’s basically sliced mushrooms with black pepper gravy topped on white rice. This one’s definitely a Hong Konger’s comfort food for those who eat at KFC every now and then.

This mushroom rice from KFC just hits different. The savoury gravy sauce with hot rice is a much-needed side dish to balance out the dryness of the fried chicken.

ingredients for making KFC mushroom rice:

• 2 servings white rice
• 250g mushrooms, sliced (I used chestnut mushrooms)
• 300g beef stock (or chicken stock)
• 25g unsalted butter
• 2 tbsp plain flour
• 1 tbsp oyster sauce
• 1/2 tsp black pepper
• 1/2 tsp sugar
• 1/4 tsp salt

mushroom substitutes:

• I used chestnut mushrooms, but you can substitute with shiitake, portobello or closed cup mushrooms.

steps to make KFC mushroom rice:

1. Heat a tablespoon of oil in a frying pan. On medium-high heat, add sliced mushrooms and cook until the mushrooms have softened. Remove and set aside
2. Reduce heat to low-medium. Add a knob of butter into the pan. Once it has melted, add flour. Mix until it becomes a roux and cook for 1 minute.
3. Add beef stock. Increase heat back to medium and stir until it becomes a thick gravy sauce.
4. Add the mushrooms back in. Add black pepper, salt and sugar to taste. Combine well and serve on top of fresh hot rice. Enjoy! 🙂

more classic Hong Kong rice dish recipes:

• Char Siu (Cantonese BBQ Roast Pork) Rice
• Baked Pork Chop Rice

KFC Mushroom Rice (蘑菇飯)

Course: Uncategorized

Servings

2

servings

Prep time

5

minutes

Cooking time

15

minutes

KFC mushroom rice is a classic menu item available only in Hong Kong. It has sliced mushrooms with savoury black pepper gravy sauce over rice.

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Ingredients

• 2 servings white rice

• 250g mushrooms, sliced (I used chestnut mushrooms)

• 300g beef stock (or chicken stock)

• 25g unsalted butter

• 2 tbsp plain flour

• 1 tbsp oyster sauce

• 1/2 tsp black pepper

• 1/2 tsp sugar

• 1/4 tsp salt

Directions

• Heat a tablespoon of oil in a frying pan. On medium-high heat, add sliced mushrooms and cook until the mushrooms have softened. Remove and set aside
• Reduce heat to low-medium. Add a knob of butter into the pan. Once it has melted, add flour. Mix until it becomes a roux and cook for 1 minute.
• Add beef stock and oyster sauce. Increase heat back to medium and stir until it becomes a thick gravy sauce.
• Add the mushrooms back in. Add black pepper, salt and sugar to taste. Combine well and serve on top of fresh hot rice. Enjoy! 🙂