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  • Jeeca Jeeca
  • - May 21, 2021
  • - 7:37 am

Sizzling Mushroom Pepper Rice

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This Sizzling Mushroom Pepper Rice is my vegan take of the iconic Beef Pepper Rice from the renowned Japanese fast food chain and franchise Pepper Lunch that has multiple branches across the world.

It’s known for its fast-food concept of serving rice and meat on a sizzling plate with specialty sauces.

Pouring sweet brown sauce over Sizzling Mushroom Pepper Rice in a cast iron pan

This Sizzling Mushroom Pepper Rice is packed with shiitake mushrooms, rice, corn, scallions, lots of pepper, and finished off with a homemade sweet brown sauce to bring it all together.

Serve this in a sizzling hot cast iron pan and then mix it all together for a really quick yet satisfying meal—just like from the Pepper Lunch chain itself that you’d often find in food courts in the Philippines and in other countries.

WHAT YOU’LL NEED

CAST IRON PAN OR SKILLET

MUSHROOMS

I used fresh shiitake mushrooms since I love the umami kick of shiitake mushrooms. But feel free to use other types of mushrooms like button, baby bella, oyster, etc.

Whole fresh shiitake mushrooms

I also just sliced these into thing pieces, around 1/2″ thick.

Sliced fresh shiitake mushrooms

COOKING THE MUSHROOM PEPPER RICE

Heat your cast iron pan over high heat.

Sautéed sliced shiitake mushrooms in a cast iron pan

Cook down the mushrooms until tender and lightly browned.

A STEP-BY-STEP ON HOW TO ASSEMBLE THIS MUSHROOM PEPPER RICE

Here are screen shots for a step-by-step on how to prepare your mushroom pepper rice. You can also watch the full recipe video here or below.

When the mushrooms have cooked down, move them to the side.

Add in the rice and then add lots of pepper!

Top with vegan mayo or some vegan butter:

Now add in the corn.

Add more pepper!

Sautéed sliced shiitake mushrooms in a cast iron pan with rice, corn, vegan mayonnaise, and pepper

Then top with some chopped scallions or spring onions.

Now pour in that homemade brown sauce! Enjoy that sizzle too! 🙂

ENJOY YOUR RICE IMMEDIATELY WHILE IT’S HOT

Sizzling mushroom pepper rice with a dome of short grain rice, corn, vegan mayonnaise, fresh ground pepper, scallions

Mix well and feel free to add more sauce if you’d like! 🙂

I also really love adding more corn and scallions along with some more fresh ground pepper.

Mixed sizzling mushroom pepper rice

This meal is really so hearty and satisfying. I hope you enjoy it!

Find the full recipe for this below!

You might enjoy these vegan recipes:

  • Japanese Chahan or Fried Rice
  • Crispy Eggplant Katsu
  • Easy Sweet, Spicy, and Saucy Noodles
  • Stir-Fried Tofu and Basil Noodles
  • Pan-Fried Tofu Cakes
  • Tofu ‘McNuggets’
  • Yaki Udon
Pouring sweet brown sauce over Sizzling Mushroom Pepper Rice in a cast iron pan

Sizzling Mushroom Pepper Rice (Pepper-Lunch Style)

5 from 6 votes
A vegan mushroom version of the iconic Beef Pepper Rice from the renowned Japanese fast food chain and franchise Pepper Lunch that has multiple branches across the world. It’s known for its fast-food concept of serving rice and meat on a sizzling plate with specialty sauces.
This Sizzling Mushroom Pepper Rice is packed with shiitake mushrooms, rice, corn, scallions, lots of pepper, and finished off with a homemade sweet brown sauce to bring it all together. Serve this in a sizzling hot cast iron pan and then mix it all together for a really quick yet satisfying meal—just like from the Pepper Lunch chain itself that you’d often find in food courts in the Philippines and in other countries.
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Asian, Fusion, Japanese
Servings 1
Calories 300 kcal

Equipment

  • Cast iron pan, I used a 9” one

Ingredients
  

  • 130 g fresh shiitake mushrooms or other mushrooms of choice thinly sliced
  • Vegan butter or neutral oil for cooking
  • 1 1/2 cups cooked and cooled short grain or sushi rice leftover is the best
  • 1 tbsp vegan mayonnaise or vegan butter see notes
  • 1/2 tsp ground black pepper add more or less depending on how peppery you want it
  • 2 tbsp cooked corn kernels
  • 1 tbsp chopped scallions

Sauce, to finish (recipe below)

  • 2-3 tbsp homemade sweet brown sauce , adjust to taste (recipe below), see notes for sub

Sweet Brown Sauce

  • 2  tbsp maple syrup  or other liquid sweetener or choice
  • 2 tbsp soy sauce  or tamari, if gluten-free
  • 1-2 tbsp water , adjust depending on desired consitency
  • 1 tsp garlic powder or 1 clove garlic, minced

Corn starch Slurry for Sauce

  • 2 tbsp room temperature water
  • 1 tbsp corn starch

Instructions
 

  • Heat your cast iron pan over high heat. Once it’s smoking, lower to medium. Add in some vegan butter or oil. Add in the mushrooms
  • Cook down the shiitake mushrooms until lightly browned over medium to medium high heat. I like to leave the mushrooms untouched for 2-3 minutes at a time to lightly brown each side.
  • Once the mushrooms are cooked to your liking, move them to the sides of the pan.
  • Add a bit more oil or butter on the centre of the pan.
  • Rice: place the rice in the centre of the pan. I packed my rice in a bowl and then flipped the bowl over to create a dome shape.
  • Add the vegan mayo/butter over the rice, pepper, corn kernels, and scallions over the rice. Drizzle generous amount of your sauce of choice (sweet brown sauce or teriyaki sauce) over the rice and mushrooms. Mix together until everything is well coated in the sauce and butter/mayo. Finish off with more pepper, if you like.
  • Enjoy immediately while still hot.

Brown Sauce

  • Note: Double or triple the brown sauce ingredients if you're making 2-3 servings of the pepper rice.
  • Heat a small sauce pan over medium. Ad in 1 tbsp water, garlic powder, sweetener, and soy sauce. Stir and leave to simmer and come to boil over medium heat. Feel free to add more sweetener if you want it sweeter.
  • Meanwhile, mix together the corn starch and water in a small bowl until you have a slurry.
  • When the sauce has come to a boil, lower the heat to medium low and then stir-in the slurry. Give the sauce a good mix. It’ll slowly start to thicken. Turn off the heat. The sauce will continue to thicken as it cools. If you want a runnier sauce, feel free to add a bit more (around 1 tbsp more) water.You can also adjust the sauce depending on your desired taste.
  • Storage and making ahead: you can store this in the refrigerator until ready to use. It can thickened form some clumps when refrigeratred so you can simply reheat this quicklythe microwave and give it a good stir to dissolve any clumps from the starch.

WATCH Video

Notes

Vegan mayo or butter

  • I personally prefer vegan mayo. It adds a good and nice creaminess to the rice. Feel free to use butter, if you’d like, or even a mix of butter and mayo

Brown Sauce Alternatives

  • You can also use some bottled teriyaki sauce instead of sweet brown sauce for this recipe, especially if you’re pressed for time.
  • I also have a homemade teriyaki sauce recipe here.

NUTRITIONAL INFO

Serving: 1serving | Calories: 300kcal | Carbohydrates: 48g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 2121mg | Potassium: 631mg | Fiber: 4g | Sugar: 28g | Vitamin A: 600IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂
Pouring sweet brown sauce over Sizzling Mushroom Pepper Rice in a cast iron pan

Sweet Brown Sauce

5 from 3 votes
A sweet and savoury sauce perfect for the mushroom pepper rice and more!
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Condiments, Sauces
Cuisine Asian, East Asian, Japanese
Servings 1 pepper rice serving
Calories 170 kcal

Ingredients
  

  • 2 tbsp maple syrup or other liquid sweetener
  • 2 tbsp soy sauce or tamari, if gluten-free
  • 1-2 tbsp water adjust depending on desired consitency
  • 1 tsp garlic powder

Cornstarch Slurry

  • 1 tbsp corn starch
  • 2 tbsp room temperature water

Instructions
 

  • Heat a small sauce pan over medium. Ad in 1 tbsp water, garlic powder, sweetener, and soy sauce. Stir and leave to simmer and come to boil over medium heat. Feel free to add more sweetener if you want it sweeter.
  • Meanwhile, mix together the corn starch and water in a small bowl until you have a slurry.
  • When the sauce has come to a boil, lower the heat to medium low and then stir-in the slurry. Give the sauce a good mix. It’ll slowly start to thicken. Turn off the heat. The sauce will continue to thicken as it cools. If you want a runnier sauce, feel free to add a bit more (around 1 tbsp more) water.
    You can also adjust the sauce depending on your desired taste.
  • Storage and making ahead: you can store this in the refrigerator until ready to use. It can thickened form some clumps when refrigeratred so you can simply reheat this quicklythe microwave and give it a good stir to dissolve any clumps from the starch.

NUTRITIONAL INFO

Serving: 1serving | Calories: 170kcal | Carbohydrates: 38g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2018mg | Potassium: 202mg | Fiber: 1g | Sugar: 25g | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

You can pin these images:

This Post Has 10 Comments

  1. Jackie I 1 Jul 2021 Reply

    5 stars
    Absolutely amazing! So tasty and soo good!

    1. Jeeca 1 Jul 2021 Reply

      Thank you Jackie!!

  2. Stephanie 16 Jul 2021 Reply

    Which sauce do you recommend more with the dish?!

    1. Jeeca 19 Jul 2021 Reply

      Personally the brown sauce of course! But when I’m pressed for time and don’t have that prepared, I just reach out for my teriyaki sauce cause I always have a bottle of homemade teriyaki in my fridge ◡̈

  3. Nicole 13 Jan 2022 Reply

    5 stars
    This is sooo delicious! Thank you for sharing! I love the sweet and savory with the different textures of the chewy mushrooms and crunchy corn. I definitely will be making this again.

    1. Jeeca 13 Jan 2022 Reply

      Glad you liked it!! Thanks so much Nicole ◡̈

  4. shroomy 25 Sep 2022 Reply

    could I use short grain glutinous rice for this?

    1. Jeeca 28 Sep 2022 Reply

      You can but of course the rice will be very sticky. But if you don’t mind then it shouldn’t be a problem ◡̈

  5. Kaelyn 7 Oct 2022 Reply

    5 stars
    It’s amazing and really taste like pepper lunch! However I may have added too much cornstarch so I had to add a lot more water. But it’s so good and my whole family loves it!! I will be making it very often 😀

    1. Jeeca 8 Oct 2022 Reply

      Yay thanks so much fro giving it a try and glad you liked it! ◡̈

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Noodles The Foodie Takes Flight

Hello there!

I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

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