KFC menus around the world all have their own local twists. In Hong Kong, we have things like KFC mushroom rice and Portuguese egg tarts!
KFC mushroom rice is simple but iconic: sliced mushrooms in a black pepper gravy served over hot white rice. It might sound basic, but for many Hong Kongers, it’s a nostalgic comfort food.
The mushroom rice just hits different. The savoury, peppery gravy soaks into the rice perfectly, and makes the ideal side to balance out the crispy (and sometimes dry) 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:
For this recipe, I used chestnut mushrooms, but you can substitute with shiitake, portobello or closed cup mushrooms.
how to make KFC mushroom rice
- Heat 1 tablespoon of oil in a frying pan over medium-high heat. Add the sliced mushrooms and cook until softened and browned. Remove from the pan and set aside.
- Lower the heat to medium-low. Add the butter to the same pan. Once melted, stir in the flour and cook for about 1 minute, stirring constantly to form a roux.
- Gradually pour in the beef stock while stirring, then raise the heat back to medium. Keep stirring until the sauce thickens into a smooth gravy.
- Return the mushrooms to the pan. Stir in the oyster sauce, black pepper, sugar, and salt. Mix well and let everything simmer for another minute.
- Spoon the mushroom gravy over freshly cooked white rice and serve warm. Enjoy!
check out more classic Hong Kong rice dish recipes!
KFC Mushroom Rice (蘑菇飯)
2
servings5
minutes15
minutesKFC 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
250 g mushrooms, sliced (I used chestnut mushrooms)
300 g beef stock (or chicken stock)
25 g 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 1 tablespoon of oil in a frying pan over medium-high heat. Add the sliced mushrooms and cook until softened and browned. Remove from the pan and set aside.
- Lower the heat to medium-low. Add the butter to the same pan. Once melted, stir in the flour and cook for about 1 minute, stirring constantly to form a roux.
- Gradually pour in the beef stock while stirring, then raise the heat back to medium. Keep stirring until the sauce thickens into a smooth gravy.
- Return the mushrooms to the pan. Stir in the oyster sauce, black pepper, sugar, and salt. Mix well and let everything simmer for another minute.
- Spoon the mushroom gravy over freshly cooked white rice and serve warm. Enjoy!
Recipe Video
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