Make This Fried Rice with Maitake Recipe Tonight
Some mushrooms lend themselves to simple weeknight meals and busy schedules, so you can reap their benefits even if you’re short on time.* Our latest Maitake recipe is perfect for workdays, and it makes use of leftovers too! If you have a few extra minutes, you can even make the savory topping, which makes enough to keep on hand for future meals — and features our Daily 10 Tincture. You can double up on Maitake, and you can get nine other mushrooms that help support health!*
Before we get to the Maitake recipe, let’s review why we like this particular mushroom so much.A Review: Maitake Mushroom Facts
Maitake (Grifola frondosa) is also known as Hen of the Woods or the dancing mushroom. Maitake was so highly valued in ancient Japan that the mushroom was worth its weight in silver — thus the name. When you found one, you’d likely do a happy dance. These days, you don’t have to hunt in the woods for them. Lucky for you Maitake are usually available at your local speciality grocery store.
As far as your health goes, Maitake:
- May support liver health*
- May offer immune support.*
- Supports healthy blood glucose levels within normal ranges*
Want to integrate more Maitake into your meals? Start with this Fried Rice with Maitake recipe. Maitake is also one of the 10 mushrooms in our Daily 10 tincture, which you can add to smoothies, acai bowls, overnight oats, and more.
Want to impress dinner guests? Check out this blog post for a Maitake recipe that's sure to wow!
Fried Rice with Maitake Recipe
This recipe is not authentic, so we hope you’ll forgive us. But it is an affordable and tasty way to use up leftovers of bits of vegetables that might not be enough for a full meal. This Maitake recipe works best with leftover rice, but you can use freshly cooked rice or another grain. You can also try it with farro, barley, quinoa, or even cauliflower rice if you aren’t eating grains.
For the vegetables, try any of these:
- chopped bell peppers, carrots or celery
- fresh spinach
- shredded cabbage, kale or Brussels sprouts
- frozen peas or corn
- diced zucchini
30 minutes to prep and cook
|1 (3.5 ounce packages) Maitake||¼ cup mushroom broth|
|1 ½ tablespoons avocado oil, divided||2 tablespoons soy sauce|
|1 small onion, chopped||1 tablespoon toasted sesame oil|
|4 cups vegetables (see examples above)||Salt and pepper|
|2 cups leftover rice||Chopped scallions, for serving|
|4 eggs||Sriracha or chile oil, for serving|
For the Savory Topping
|4 sheets nori, roughly torn into 1-inch pieces||¼ cup nutritional yeast|
|¼ cup toasted sesame seeds||4 servings Mush 10 powder|
|¼ to ½ teaspoon red pepper flakes, to taste||Salt to taste|
|¼ teaspoon black pepper|
- Place a large, deep skillet over medium-high heat. Break the Maitake into bite-size pieces as you add them to the pan. Cook, pressing down firmly with a wooden spoon or spatula, until some of the moisture has evaporated.
- Add 1 tablespoon of oil to the pan and cook for a few more minutes, until the mushrooms are browned.
- Add the onions and other vegetables. Cook, stirring often, until softened and lightly browned. Season with salt and pepper and transfer to a bowl.
- In the same skillet, heat the remaining ½ tablespoon of oil over medium-high heat. Add the rice, breaking it apart as needed.
- Whisk together the eggs and broth, then pour over the rice. Cook, stirring often, until the eggs are set. Stir in the vegetables and maitake, then drizzle on the sesame oil.
- Divide into four bowls and serve with the scallions and sriracha or chile oil, if desired. Then add the Savory Topping.
To make the Savory Topping, combine all ingredients in a mini food processor or blender. Pulse until the nori is powdered and the rest of the ingredients are combined. Season to taste with salt, and transfer to a jar with a tight-fitting lid. Leftovers will keep for a month.
If you make this Maitake recipe, do take a photo and share on Instagram (and tag us, of course).