Poh's rice kitchen

Poh's Modern Mushroom Stirfry

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I call this a modern mushroom stir fry because it’s not typically Asian in its approach but so delicious and easily modified for vegos and vegans. Seeing as we are going meatless, I love serving this with SunRice Koshihikari rice because it adds extra bite and texture.

SunRice Koshihikari Rice

SunRice Koshihikari Rice

If there is one type of rice that best represents authentic Japanese food culture, it is Koshihikari (often called Koshi rice). This super-premium short grain rice has unique characteristics - versatility, firmness, consistency, aroma and natural sweetness. It is a premium grain that is perfect for Japanese dishes and desserts. Koshi naturally possess optimum water absorption properties when cooked, allowing the rice to stick together and retain its softness for longer. Translated as “the light of Koshi” in reference to an ancient province in Japan, Koshi is also commonly used as the hero in Japanese, Korean and Chinese cuisines. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 2 people. Amended serving sizes for 1, 4, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 1 cup SunRice Koshihikari Rice

  • 2½ tbsp Olive Oil (extra)

  • 600 g Mixed Mushrooms (1/2 enoki & 1/2 baby oysters)

  • 3 clove Garlic (peeled, crushed)

  • ½ tsp Dried Chilli Flakes (or 1 long red chilli, sliced thinly)

  • 4½ Large Dried Shiitake Mushrooms (soaked in freshly boiled water for 30 mins)

  • 1 bunch Kale (stripped from the stalks)

  • 1 handful Cloud Ear Fungus (soaked in plenty of cool water for 15 minutes)

  • 3 tbsp Oyster or Mushroom Oyster Sauce

  • 20 g Butter

  • 2 handful Flat Leaf Parsley Leaves (picked)

  • ½ tsp Black Pepper

  • 1 Lemon Juice (juiced)

  • 1 Nori Sheet (scissored into the thinnest strips possible)

Sushi / Koshikari

Sushi rice is a short grain with unique characteristics – versatility, firmness, consistency, aroma and a natural sweetness. SunRice sushi rice naturally possesses optimum water absorption properties when cooked, allowing the rice to stick together and retain its softness for longer, making it perfect for shaping.






Short & Round

Short & Round

Photo of Poh's Modern Mushroom Stirfry


  • Cook SunRice Koshihikari rice following packet instructions

  • Combine oil and mushrooms in a large frypan over a high heat. Cook until the mushrooms are caramelised. Add a little more oil, the garlic and chilli.

  • Toss to cook the garlic just a little then add the shiitake, kale and cloud ear to toss until the kale is wilted.

  • Add the oyster sauce, butter, parsley and pepper. Stir until just combined, turn the heat off and add the lemon.

  • Divide into 2 serves over hot rice and sprinkle the nori on at the very last minute.

  • Before eating mix nori through the stir fry so the seaweed flavour is infused through the dish.

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