Ka-Pow Mushroom Fried Rice

Who needs egg when you can have a crispy tofu smash? Sautéed with a sensational rub, basmati, and edamame beans, and jumbled with sesame seeds, pickled ginger, and shimejis marinated in tamari and sesame oil. Prepare your taste buds for a knockout blow!

Ka-Pow Mushroom Fried Rice

with crispy smashed tofu, shimeji mushrooms & That Mayo’s vegan mayo

4.8

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
Photo of Ka-Pow Mushroom Fried Rice
  1. READY YOUR RICE

    Rinse the rice and place in a pot. Submerge in 200ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed.

  2. GOLDEN SEEDS & GINGER MAYO

    Place a pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan or wok on completion and set aside to cool. In a small bowl, combine the mayo with ½ of the diced Pickled Ginger (or to taste). Set aside for serving.

  3. TANGY SHIMEJIS

    Trim a thin slice off the base of the mushrooms and discard. Separate the mushroom stalks. Return the pan or wok to a high heat with a drizzle of oil. When hot, fry the mushrooms for 1-2 minutes until golden brown, shifting occasionally. Stir in the Ka-Pow Sauce, the Pickled Ginger liquid, and 15ml of water. Bring to a simmer and cook for about a minute. Transfer to a bowl on completion, cover with a plate, and set aside to keep warm.

  4. A LITTLE MORE PREP

    When the rice has finished boiling, remove from the heat. Set aside with the lid on to steam for 10 minutes until cooked and tender. On completion, drain if necessary and fluff up with a fork. Use the fork to roughly mash the drained Tofu until it resembles the texture of scrambled egg. Drain the mushrooms (reserving the sauce for step 5), replace the plate, and set aside for serving.

  5. GET WOKKING

    Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the Tofu for 3-4 minutes until it begins to crisp and brown, shifting constantly. Mix in the Oriental Rub and the white Spring Onion slices. Fry for 1-2 minutes until fragrant, continuing to shift. Remove ¼ of the tofu mixture from the pan and set aside for serving. Toss through the cooked rice and ¾ of the Edamame Beans until combined. Stir in ¾ of the sweet chilli sauce, the remaining Pickled Ginger, and the reserved mushroom sauce. Remove the pan from the heat.

  6. TIME TO MUNCH!

    Serve up a bowl of Tofu fried rice. Scatter with the mushrooms, remaining Edamame Beans, reserved tofu, toasted seeds, and green Spring Onion slices. Drizzle over the rest of the sweet chilli sauce and serve with a hearty dollop of ginger mayo. Dig in!

  1. READY YOUR RICE

    Rinse the rice and place in a pot. Submerge in 400ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed.

  2. GOLDEN SEEDS & GINGER MAYO

    Place a pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan or wok on completion and set aside to cool. In a small bowl, combine the mayo with ½ of the diced Pickled Ginger (or to taste). Set aside for serving.

  3. TANGY SHIMEJIS

    Trim a thin slice off the base of the mushrooms and discard. Separate the mushroom stalks. Return the pan or wok to a high heat with a drizzle of oil. When hot, fry the mushrooms for 2-3 minutes until golden brown, shifting occasionally. Stir in the Ka-Pow Sauce, the Pickled Ginger liquid, and 30ml of water. Bring to a simmer and cook for about a minute. Transfer to a bowl on completion, cover with a plate, and set aside to keep warm.

  4. A LITTLE MORE PREP

    When the rice has finished boiling, remove from the heat. Set aside with the lid on to steam for 10 minutes until cooked and tender. On completion, drain if necessary and fluff up with a fork. Use the fork to roughly mash the drained Tofu until it resembles the texture of scrambled egg. Drain the mushrooms (reserving the sauce for step 5), replace the plate, and set aside for serving.

  5. GET WOKKING

    Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the Tofu for 3-5 minutes until it begins to crisp and brown, shifting constantly. Mix in the Oriental Rub and the white Spring Onion slices. Fry for 1-2 minutes until fragrant, continuing to shift. Remove ¼ of the tofu mixture from the pan and set aside for serving. Toss through the cooked rice and ¾ of the Edamame Beans until combined. Stir in ¾ of the sweet chilli sauce, the remaining Pickled Ginger, and the reserved mushroom sauce. Remove the pan from the heat.

  6. TIME TO MUNCH!

    Serve up some bowls of Tofu fried rice. Scatter with the mushrooms, remaining Edamame Beans, reserved tofu, toasted seeds, and green Spring Onion slices. Drizzle over the rest of the sweet chilli sauce and serve with a hearty dollop of ginger mayo. Dig in!

  1. READY YOUR RICE

    Rinse the rice and place in a pot. Submerge in 400ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed.

  2. GOLDEN SEEDS & GINGER MAYO

    Place a pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan or wok on completion and set aside to cool. In a small bowl, combine the mayo with ½ of the diced Pickled Ginger (or to taste). Set aside for serving.

  3. TANGY SHIMEJIS

    Trim a thin slice off the base of the mushrooms and discard. Separate the mushroom stalks. Return the pan or wok to a high heat with a drizzle of oil. When hot, fry the mushrooms for 2-3 minutes until golden brown, shifting occasionally. Stir in the Ka-Pow Sauce, the Pickled Ginger liquid, and 30ml of water. Bring to a simmer and cook for about a minute. Transfer to a bowl on completion, cover with a plate, and set aside to keep warm.

  4. A LITTLE MORE PREP

    When the rice has finished boiling, remove from the heat. Set aside with the lid on to steam for 10 minutes until cooked and tender. On completion, drain if necessary and fluff up with a fork. Use the fork to roughly mash the drained Tofu until it resembles the texture of scrambled egg. Drain the mushrooms (reserving the sauce for step 5), replace the plate, and set aside for serving.

  5. GET WOKKING

    Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the Tofu for 3-5 minutes until it begins to crisp and brown, shifting constantly. Mix in the Oriental Rub and the white Spring Onion slices. Fry for 1-2 minutes until fragrant, continuing to shift. Remove ¼ of the tofu mixture from the pan and set aside for serving. Toss through the cooked rice and ¾ of the Edamame Beans until combined. Stir in ¾ of the sweet chilli sauce, the remaining Pickled Ginger, and the reserved mushroom sauce. Remove the pan from the heat.

  6. TIME TO MUNCH!

    Serve up some bowls of Tofu fried rice. Scatter with the mushrooms, remaining Edamame Beans, reserved tofu, toasted seeds, and green Spring Onion slices. Drizzle over the rest of the sweet chilli sauce and serve with a hearty dollop of ginger mayo. Dig in!

  1. READY YOUR RICE

    Rinse the rice and place in a pot. Submerge in 700ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed.

  2. GOLDEN SEEDS & GINGER MAYO

    Place a large pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan or wok on completion and set aside to cool. In a bowl, combine the mayo with ½ of the diced Pickled Ginger (or to taste). Set aside for serving.

  3. TANGY SHIMEJIS

    Trim a thin slice off the base of the mushrooms and discard. Separate the mushroom stalks. Return the pan or wok to a high heat with a drizzle of oil. When hot, fry the mushrooms for 3-4 minutes until golden brown, shifting occasionally. Stir in the Ka-Pow Sauce, the Pickled Ginger liquid, and 40ml of water. Bring to a simmer and cook for about a minute. Transfer to a bowl on completion, cover with a plate, and set aside to keep warm.

  4. A LITTLE MORE PREP

    When the rice has finished boiling, remove from the heat. Set aside with the lid on to steam for 10 minutes until cooked and tender. On completion, drain if necessary and fluff up with a fork. Use the fork to roughly mash the drained Tofu until it resembles the texture of scrambled egg. Drain the mushrooms (reserving the sauce for step 5), replace the plate, and set aside for serving.

  5. GET WOKKING

    Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the Tofu for 4-6 minutes until it begins to crisp and brown, shifting constantly. Mix in the Oriental Rub and the white Spring Onion slices. Fry for 1-2 minutes until fragrant, continuing to shift. Remove ¼ of the tofu mixture from the pan and set aside for serving. Toss through the cooked rice and ¾ of the Edamame Beans until combined. Stir in ¾ of the sweet chilli sauce, the remaining Pickled Ginger, and the reserved mushroom sauce. Remove the pan from the heat.

  6. TIME TO MUNCH!

    Serve up some bowls of Tofu fried rice. Scatter with the mushrooms, remaining Edamame Beans, reserved tofu, toasted seeds, and green Spring Onion slices. Drizzle over the rest of the sweet chilli sauce and serve with a hearty dollop of ginger mayo. Dig in!

Frequently Asked Questions

What is the preparation time for Ka-Pow Mushroom Fried Rice?

The preparation time for Ka-Pow Mushroom Fried Rice with crispy smashed tofu, shimeji mushrooms & That Mayo’s vegan mayo is between 20 and 35 minutes.

What is the total time required to make Ka-Pow Mushroom Fried Rice with crispy smashed tofu, shimeji mushrooms & That Mayo’s vegan mayo?

The total time required to make Ka-Pow Mushroom Fried Rice with crispy smashed tofu, shimeji mushrooms & That Mayo’s vegan mayo is between 35 and 50 minutes.

How many servings does Ka-Pow Mushroom Fried Rice provide?

4 servings

What are the main ingredients in Ka-Pow Mushroom Fried Rice?

Edamame Beans, Ka-Pow Sauce, NOMU Oriental Rub, Ong's Sweet Chilli Sauce, Pickled Ginger, Shimeji Mushrooms, Spring Onion, Spring Onions, That Mayo (Vegan), Tofu, White Basmati Rice, White Sesame Seeds

What is the nutritional information of Ka-Pow Mushroom Fried Rice?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Ka-Pow Mushroom Fried Rice?

READY YOUR RICE: Rinse the rice and place in a pot. Submerge in 400ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. GOLDEN SEEDS & GINGER MAYO: Place a pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan or wok on completion and set aside to cool. In a small bowl, combine the mayo with ½ of the diced pickled ginger (or to taste). Set aside for serving. TANGY SHIMEJIS: Trim a thin slice off the base of the mushrooms and discard. Separate the mushroom stalks. Return the pan or wok to a high heat with a drizzle of oil. When hot, fry the mushrooms for 2-3 minutes until golden brown, shifting occasionally. Stir in the ka-pow sauce, the pickled ginger liquid, and 30ml of water. Bring to a simmer and cook for about a minute. Transfer to a bowl on completion, cover with a plate, and set aside to keep warm. TIME TO MUNCH!: Serve up some bowls of tofu fried rice. Scatter with the mushrooms, remaining edamame beans, reserved tofu, toasted seeds, and green spring onion slices. Drizzle over the rest of the sweet chilli sauce and serve with a hearty dollop of ginger mayo. Dig in! GET WOKKING: Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the tofu for 3-5 minutes until it begins to crisp and brown, shifting constantly. Mix in the Oriental Rub and the white spring onion slices. Fry for 1-2 minutes until fragrant, continuing to shift. Remove ¼ of the tofu mixture from the pan and set aside for serving. Toss through the cooked rice and ¾ of the edamame beans until combined. Stir in ¾ of the sweet chilli sauce, the remaining pickled ginger, and the reserved mushroom sauce. Remove the pan from the heat. A LITTLE MORE PREP: When the rice has finished boiling, remove from the heat. Set aside with the lid on to steam for 10 minutes until cooked and tender. On completion, drain if necessary and fluff up with a fork. Use the fork to roughly mash the drained tofu until it resembles the texture of scrambled egg. Drain the mushrooms (reserving the sauce for step 5), replace the plate, and set aside for serving.

What should be prepared from my kitchen to make Ka-Pow Mushroom Fried Rice?

Edamame Beans, Ka-Pow Sauce, NOMU Oriental Rub, Ong's Sweet Chilli Sauce, Pickled Ginger, Shimeji Mushrooms, Spring Onion, Spring Onions, That Mayo (Vegan), Tofu, White Basmati Rice, White Sesame Seeds

How many calories does Ka-Pow Mushroom Fried Rice have?

calories

How much fat content does Ka-Pow Mushroom Fried Rice have?

grams

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