The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sizzling savoury ’shrooms & rice
Mmm...mushrooms never had it so umami! Portobello and chestnut ’shrooms get a tamari glaze, then join onions, peppers, broccoli and spring onions in a sticky vegan oyster sauce with chilli, garlic, ginger and chilli. A quick simmer and everything’s ready for a bed of fluffy rice.
SWK: Source of fibre
Plants 6
SWK: Source of protein
newBadge
Serving size
Ingredients
- 140g basmati rice
- 2 onion
- 1 pepper
- 2 garlic clove
- 4cm fresh ginger
- 180g Tenderstem broccoli
- 4 spring onion
- 2 portobello mushrooms
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 0.5 tsp chilli flakes (use half)
- 2 tbsp vegan oyster sauce (Wheat, Soya) (Soy Sauce (Water, SOYA Beans, WHEAT, Salt, Alcohol (Ethanol)), Water, Yeast Extract Powder (Yeast Extract, Salt), Cornflour, Shiitake Mushroom Powder, Citric Acid.)
- 60g chestnut mushrooms
- 1 tbsp balsamic vinegar (Sulphites) (Wine vinegar (Sulphites), cooked grape must (27%))
Nutritional Information
Calories: 383
Protein: 15g
Carbs: 81g
Fat: 1.7g
Ingredients
- 280g basmati rice
- 3 onion
- 2 pepper
- 4 garlic clove
- 8cm fresh ginger
- 240g Tenderstem broccoli
- 8 spring onion
- 4 portobello mushrooms
- 120g chestnut mushrooms
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- ½ tsp chilli flakes
- 2 tbsp vegan oyster sauce (Wheat, Soya) (Soy Sauce (Water, SOYA Beans, WHEAT, Salt, Alcohol (Ethanol)), Water, Yeast Extract Powder (Yeast Extract, Salt), Cornflour, Shiitake Mushroom Powder, Citric Acid.)
- 2 tbsp balsamic vinegar (Sulphites) (Wine vinegar (Sulphites), cooked grape must (27%))
Nutritional Information
Calories: 355
Protein: 13g
Carbs: 76g
Fat: 1.5g
Sizzling savoury ’shrooms & rice
Mmm...mushrooms never had it so umami! Portobello and chestnut ’shrooms get a tamari glaze, then join onions, peppers, broccoli and spring onions in a sticky vegan oyster sauce with chilli, garlic, ginger and chilli. A quick simmer and everything’s ready for a bed of fluffy rice.
Cook time:
30 mins
Cuisine:
Chinese
Food group:
Vegan
Allergens: Soya, Wheat, Sulphites
Cooking Instructions
Get the rice going
- Cook the rice in boiling water for 10-12 mins, then drain and keep warm.
Slice, crush & grate
- Meanwhile, peel the onions and cut each into 8 wedges. Deseed the peppers and thickly slice, then peel and crush the garlic, and finely grate the ginger.
- Trim the broccoli and cut into thirds. Chop three-quarters of the spring onions into 2cm pieces, then thinly slice the rest and set aside.
Sizzle the ’shrooms
- Thickly slice the mushrooms.
- Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Fry the mushrooms for 4-5 mins until browned all over.
- Drizzle over a quarter of the tamari and cook for 1 min, tossing to coat the mushrooms, then transfer to a plate.
Bring everything together
- Return the frying pan to a high heat and tip in the onions, peppers and chopped spring onions. Add a splash of water, stir and cook for 2-3 mins.
- Tip in the broccoli and cook for 3-4 mins, then stir in the garlic, ginger and half the sachet of chilli flakes (the whole sachet for 4 portions – to taste) and cook for 2 mins.
- Sprinkle in the remaining tamari, the oyster sauce and vinegar. Return the mushrooms to the pan and cook for 3-4 mins, stirring to coat everything, until the sauce reduces slightly.
Plate up
- Serve the stir-fry with the rice and scatter over the sliced spring onions.