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King Oyster Mushrooms and Prawn Rice Bowl

Korean Chinese style king oyster mushroom recipe – King oyster mushrooms and prawn rice bowl!

King oyster mushrooms and prawn rice bowl | MyKoreanKitchen.com

You probably figured by now that we love mushrooms and prawns in this house. They are our fridge staple ingredients.

Last night, I made king oyster mushrooms and prawn rice bowl for dinner. They are so easy and quick to make, so it’s a perfect weeknight dinner recipe.

Needless to say, it’s loaded with mushrooms and prawns and covered in slight salty savory sauce.

I hope you give this a try soon.

Ingredients (Serves 2)

Ingredients for king oyster mushrooms and prawn on rice

  • 420g prawns, shelled and cleaned
  • 3 medium size king oyster mushrooms, thinly sliced and halved
  • 1/4 onion, thinly sliced
  • 1/4 broccoli, stem removed and floret separated
  • 1/2 yellow capsicum, thinly sliced
  • 1/3 carrot, thinly sliced
  • 1/6 zucchini, thinly sliced
  • 1 1/2 cups water
  • 1 Tbsp cooking oil
  • 2 cups steamed rice
  • 1 Tbsp oyster sauce
  • 2 tsp soy sauce
  • 2 tsp rice wine
  • Starch water (mix of 2 Tbsp potato starch and 2 Tbspwater )
  • A few sprinkle of ground black pepper
  • 1/2 tsp sesame oil
  • fine sea salt, if required

How to Make King Oyster Mushrooms and Prawn Rice Bowl

king oyster mushrooms and prawn on rice cooking process

1. Season the prawns with 1 tsp of rice wine and a few sprinkles of black pepper.

2. Pre heat a wok and add some cooking oil into the wok. Add all the vegetables into the wok and stir it for about 3 mins over medium high heat.

3. Add the oyster sauce, soy sauce, 1 tsp of rice wine. Stir it for about 2 mins.

4. Add the prawns and stir it for a few minutes then add the water. Boil it for 1 minute.

5. Add the starch water to thicken the sauce. Stir it quickly. Add the sesame oil and adjust the taste with some salt if necessary.

king oyster mushrooms and prawn on rice cooking 2

6. Serve the rice in a bowl/plate and add the mix of vegetables and prawns on top of the rice.

King oyster mushrooms and prawn rice bowl | MyKoreanKitchen.com

King Oyster Mushrooms and Prawn Rice Bowl

How to make king oyster mushrooms and prawn rice bowl
Print Pin Rate Save
Course: Main
Cuisine: Korean Chinese
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2
Calories: 601kcal
Author: Sue | My Korean Kitchen

Ingredients

  • 420 g prawns , shelled and cleaned
  • 3 king oyster mushrooms , thinly sliced and halved
  • 1/4 onion , thinly sliced
  • 1/4 broccoli , stem removed and floret separated
  • 1/2 yellow capsicum , thinly sliced
  • 1/3 carrot , thinly sliced
  • 1/6 zucchini , thinly sliced
  • 1 1/2 cups water
  • 1 Tbsp cooking oil
  • 2 cups steamed rice
  • 1 Tbsp oyster sauce
  • 2 tsp soy sauce
  • 2 tsp rice wine
  • starch water mix of 2 Tbsp potato starch and 2 Tbsp water
  • A few sprinkles ground black pepper
  • 1/2 tsp sesame oil
  • fine sea salt , if required

Instructions

  • Season the prawns with 1 tsp of rice wine and a few sprinkles of black pepper.
  • Pre heat a wok and add some cooking oil into the wok. Add all the vegetables into the wok and stir it for about 3 mins over medium high heat.
  • Add the oyster sauce, soy sauce, 1 tsp of rice wine. Stir it for about 2 mins.
  • Add the prawns and stir it for a few minutes then add the water. Boil it for 1 minute.
  • Add the starch water to thicken the sauce. Stir it quickly. Add the sesame oil and adjust the taste with some salt if necessary.
  • Serve the rice in a bowl/plate and add the mix of vegetables and prawns on top of the rice.

Nutrition Info (per serving)

Calories: 601kcal | Carbohydrates: 68g | Protein: 51g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 529mg | Sodium: 2267mg | Potassium: 769mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2265IU | Vitamin C: 136.1mg | Calcium: 371mg | Iron: 5.8mg

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.
Filed under: My Recipes, Rice, Seafood

Written by: Sue

Last Updated:

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Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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