Za'atar Mushroom Fried Rice

Name: Za'atar Mushroom Fried Rice
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 3 tablespoons (25 g) pine nuts; 4 tablespoons (60 ml) extra-virgin olive oil, divided: 3 tablespoons for the mushrooms and 1 tablespoon for the rice; 1 pound (450 g) cremini mushrooms, wiped clean, stems trimmed, sliced ¼-inch (6 mm) thick; 1 teaspoon (6 g) kosher salt, divided, plus more to taste; 1 medium (150 g) yellow onion, finely diced; 1 medium (80 g) carrot, peeled and cut into ¼-inch (6 mm) dice; 4 cloves (12 g) garlic cloves, finely grated or minced; 4 cups (620 g) cooked long-grain white rice (such as basmati), cold, day-old, clumps broken up with your fingers; 3 tablespoons (24 g) za'atar, divided: 2 tablespoons for cooking and 1 tablespoon for finishing; ½ teaspoon (1 g) ground cumin; ¾ cup (100 g) frozen peas, thawed under cool running water and drained; 1 large lemon, zest finely grated, then cut into wedges (about 2 tablespoons/30 ml juice); black pepper, freshly ground, to taste; ¼ cup (12 g) fresh flat-leaf parsley, leaves and tender stems, roughly chopped; 3 whole (45 g) scallions, thinly sliced, white and green parts separated

From the MyKitchenBank Kitchen

Deeply browned cremini mushrooms, garlicky day-old rice and a generous hit of za'atar come together in one pan for a vegan fried rice with herby, tangy, nutty Middle Eastern flavor. A squeeze of lemon and toasted pine nuts finish it.

Prep: 15 min
Cook: 18 min
Total: 33 min
Makes: About 6 cups (4 main-course servings)

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Ingredients

4 servings

3 tablespoons (25 g) pine nuts
4 tablespoons (60 ml) extra-virgin olive oil, divided: 3 tablespoons for the mushrooms and 1 tablespoon for the rice
1 pound (450 g) cremini mushrooms, wiped clean, stems trimmed, sliced ¼-inch (6 mm) thick
1 teaspoon (6 g) kosher salt, divided, plus more to taste
1 medium (150 g) yellow onion, finely diced
1 medium (80 g) carrot, peeled and cut into ¼-inch (6 mm) dice
4 cloves (12 g) garlic cloves, finely grated or minced
4 cups (620 g) cooked long-grain white rice (such as basmati), cold, day-old, clumps broken up with your fingers
3 tablespoons (24 g) za'atar, divided: 2 tablespoons for cooking and 1 tablespoon for finishing
½ teaspoon (1 g) ground cumin
¾ cup (100 g) frozen peas, thawed under cool running water and drained
1 large lemon, zest finely grated, then cut into wedges (about 2 tablespoons/30 ml juice)
black pepper, freshly ground, to taste
¼ cup (12 g) fresh flat-leaf parsley, leaves and tender stems, roughly chopped
3 whole (45 g) scallions, thinly sliced, white and green parts separated

Equipment (5)

14-inch (35 cm) carbon steel wok or 12-inch (30 cm) large nonstick or stainless skillet
Wooden spoon or wok spatula
Small dry skillet for toasting pine nuts
Chef's knife and cutting board
Microplane or fine grater

Steps

Before you start

Use cold, day-old cooked rice (cooked 1 day ahead and refrigerated uncovered or loosely covered). Fresh warm rice turns mushy in the pan.
If you only have uncooked rice: cook 1 cup (190 g) long-grain white rice, spread it on a baking sheet, and chill in the fridge for at least 1 hour before using.
Chop everything before you light the stove; stir-frying moves fast.
Wipe mushrooms clean with a damp towel instead of soaking them, so they brown rather than steam.

1
Toast pine nuts
- Place the pine nuts in a small dry skillet over medium-low heat.
- Stir or shake constantly for 3 to 4 minutes.
- Tip them onto a plate right away to stop the cooking.
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Ready when: Pine nuts are golden brown in spots and smell nutty.
Tip: Pine nuts burn within seconds of browning, so don't walk away.
2
Brown the mushrooms
- Heat the wok or large skillet over high heat for 1 minute.
- Add 3 tablespoons (45 ml) olive oil, then the mushrooms in a single layer; cook in two batches if they crowd the pan.
- Leave them untouched for 2 minutes, then stir and cook 4 to 5 more minutes.
- Sprinkle with ½ teaspoon salt.
- Transfer to a bowl.
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Ready when: Mushrooms have released their liquid, it has evaporated, and the edges are deep golden brown.
Tip: Salting after browning keeps the mushrooms from steaming in their own liquid.
3
Soften the vegetables
- Reduce heat to medium-high.
- Add the remaining 1 tablespoon (15 ml) olive oil, the onion, and the carrot.
- Stir often for 4 minutes, until the onion is translucent and the carrot is just tender.
- Add the garlic and scallion whites and stir for 30 seconds.
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Ready when: Onion is translucent with light golden edges and the garlic smells fragrant but is not brown.
4
Bloom the spices
- Add 2 tablespoons of the za'atar and the cumin.
- Stir for 20 seconds to toast the spices in the oil until aromatic.
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Ready when: The spices smell toasty and herbal; the vegetables look coated and slightly darker.
Tip: Keep the remaining 1 tablespoon za'atar aside for finishing; it keeps its fresh sumac tang.
5
Fry the rice
- Raise heat to high.
- Add the cold rice and the remaining ½ teaspoon salt.
- Press the rice flat against the pan with your spatula and let it sit for 1 minute, then toss and repeat for 4 to 5 minutes total, breaking up any clumps.
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Ready when: Rice grains are separate, steaming hot throughout, and a few toasty bits are starting to crisp on the pan.
Tip: If the rice sticks, drizzle in 1 teaspoon more olive oil rather than lowering the heat.
6
Combine and heat through
- Return the mushrooms and any juices in the bowl to the pan.
- Add the peas and toss for 1 to 2 minutes until the peas are hot and everything is evenly speckled with za'atar.
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Ready when: Peas are bright green and hot, and no white patches of unseasoned rice remain.
7
Finish and season
- Turn off the heat.
- Stir in the lemon zest, 2 tablespoons (30 ml) lemon juice, parsley, scallion greens, and pepper.
- Taste and add salt, up to ¼ teaspoon at a time, if needed.
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Ready when: The rice tastes bright, herby, and well seasoned, with lemon noticeable but not sour.
Tip: Add the lemon off the heat so its flavor stays fresh.
8
Serve
- Spoon the rice into a serving bowl or onto four plates.
- Scatter the toasted pine nuts and the remaining 1 tablespoon za'atar on top.
- Serve immediately with lemon wedges.

Good to know

Tips

Dry rice is the key to fried rice: day-old, chilled rice has firmer grains that fry instead of clumping.
Don't crowd the mushrooms. Overloading the pan makes them steam and turn rubbery instead of browned and meaty.
Za'atar brands vary in saltiness, so taste before adding the last of the salt.
For a heartier meal, top with a fried egg (if not strictly vegan) or crispy chickpeas.

Make ahead

"Cook the rice up to 2 days ahead and refrigerate it. Slice the mushrooms, dice the onion and carrot, and toast the pine nuts up to 1 day ahead; store each separately in the fridge (pine nuts at room temperature)."

Storage & reheating

"Room temperature: no more than 1 hour. Fridge: cool quickly and refrigerate in an airtight container up to 3 days. Freezer: up to 2 months in a freezer-safe container. Reheat in a skillet over medium heat with 1 tablespoon water or oil for 3 to 4 minutes, stirring, until steaming hot throughout (165°F/74°C), or microwave covered, stirring halfway. Add the pine nuts and fresh lemon after reheating."

Substitutions

cremini mushrooms → Shiitake, oyster, or baby bella mushrooms. Remove tough shiitake stems; oyster mushrooms cook faster, so reduce browning time by about 1 minute.
pine nuts → Slivered almonds or chopped walnuts. Toast the same way; almonds may need 1 to 2 minutes longer.
cooked long-grain white rice (such as basmati) → Cooked brown rice or jasmine rice. Use the same weight, cold. Brown rice gives a chewier result.
za'atar → 2 tablespoons dried thyme, 1 tablespoon sumac, and 1 tablespoon toasted sesame seeds. Mix together and use in place of the 3 tablespoons; add a pinch more salt.