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Mushroom Fried Rice

 Mushroom Fried Rice
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
8 ServingsPrep: 25 min. Cook: 10 min.


  • 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


  • 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

2 of 2

Mushroom Fried Rice (continued)

Directions (continued)

  • 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.