Rice with Wood Ear Mushrooms

Category: Rice

Wood ear mushrooms are one of the flagship ingredients straight from Asian cuisine. They go well with rice, noodles and meat dishes. Their taste is perfectly enhanced by fresh carrot, cabbage and bell pepper. Prepare rice with wood ear mushrooms with us and surprise your friends – this is an ideal option for vegetarians and vegans!

Rice with Wood Ear Mushrooms
Cook time: 15 min Prep Time: 15 min
320 calories
4 servings


  • 1 bag jasmine rice
  • a handful of dried wood ear mushrooms
  • 0.25 pound white cabbage
  • 1 carrot
  • 1 bell pepper
  • 1 ginger, grated
  • 1 garlic clove
  • 1 teaspoon sesame seeds
  • pepper
  • salt
  • rice vinegar
  • soy sauce


  • Cook the rice according to the instructions on the packaging. Wood ear mushrooms should be poured with lukewarm water and drained after 30 minutes.
  • Chop the cabbage. Cut a carrot and bell pepper into slices or julienne them.
  • Heat oil in a frying pan. Fry cabbage, mushrooms, carrot and bell pepper. Add grated ginger and a clove of garlic. Season with pepper and salt. Fry for about 10 minutes, stirring constantly.
  • Put the rice into a deep bowl and pour a little rice vinegar and soy sauce. Add soft vegetables and mix everything. Our wonderful dish is ready.
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