Mushroom Fried Rice Recipe

5 2 2
Mushroom Fried Rice Recipe
Mushroom Fried Rice Recipe photo by Taste of Home
Publisher Photo

Mushroom Fried Rice Recipe

Read Reviews
5 2 2
Publisher Photo
After moving, I couldn't find a Chinese restaurant that met my tastes. So, I decided to create my own Chinese dishes. This is one of my favorites, and can be served as a vegetarian main dish or side dish. —Jacob Kitzman, Seattle, Washington
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min.

Ingredients

  • 1 teaspoon plus 2 tablespoons sesame oil, divided
  • 3 eggs, beaten
  • 2 tablespoons canola oil
  • 2 small onions, finely chopped
  • 6 medium fresh mushrooms, thinly sliced
  • 2 teaspoons minced garlic
  • 1 teaspoon minced fresh gingerroot
  • 4 cups cold cooked rice
  • 1 cup frozen peas, thawed
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 green onions, thinly sliced
  • Optional ingredients: Chinese-style mustard, duck sauce and additional soy sauce

Directions

In a large skillet, heat 1 teaspoon sesame oil over medium-high heat. Add eggs to skillet. Cook and stir until set. Remove to a plate; set aside.
In the same skillet, heat canola oil and remaining sesame oil. Saute onions and mushrooms for 2-3 minutes or until mushrooms are tender. Add garlic and ginger; saute 1-2 minutes longer.
Stir in the rice, peas, soy sauce, salt and pepper. Chop egg into small pieces; stir into skillet and heat through. Stir in green onions. Serve with mustard, duck sauce and additional soy sauce if desired. Yield: 8 servings.
Originally published as Mushroom Fried Rice in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p100

  • 1 teaspoon plus 2 tablespoons sesame oil, divided
  • 3 eggs, beaten
  • 2 tablespoons canola oil
  • 2 small onions, finely chopped
  • 6 medium fresh mushrooms, thinly sliced
  • 2 teaspoons minced garlic
  • 1 teaspoon minced fresh gingerroot
  • 4 cups cold cooked rice
  • 1 cup frozen peas, thawed
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 green onions, thinly sliced
  • Optional ingredients: Chinese-style mustard, duck sauce and additional soy sauce
  1. In a large skillet, heat 1 teaspoon sesame oil over medium-high heat. Add eggs to skillet. Cook and stir until set. Remove to a plate; set aside.
  2. In the same skillet, heat canola oil and remaining sesame oil. Saute onions and mushrooms for 2-3 minutes or until mushrooms are tender. Add garlic and ginger; saute 1-2 minutes longer.
  3. Stir in the rice, peas, soy sauce, salt and pepper. Chop egg into small pieces; stir into skillet and heat through. Stir in green onions. Serve with mustard, duck sauce and additional soy sauce if desired. Yield: 8 servings.
Originally published as Mushroom Fried Rice in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p100

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Reviews forMushroom Fried Rice

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MY REVIEW
joycerm53 User ID: 703299 252516
Reviewed Aug. 11, 2016

"This is the best fried rice! It is as good as any Chinese Restaurant we have eaten in. I like to serve this with the Asian chicken Thighs from the TOH sight."

MY REVIEW
cooktocook User ID: 895356 241728
Reviewed Jan. 14, 2016

"OMG--I can't find enough words to say just how easy to prepare and how delicious this recipe is! I followed the recipe as is except for one small change--my husband does not like ginger, so I left it out. My husband had three helpings and told me to hang on to this recipe because it's a keeper. I couldn't agree more!"

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