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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
  • Total Time
    Prep: 25 min. Cook: 10 min.
  • Makes
    8 servings

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.

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Reviews

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Average Rating:
  • annrms
    Apr 30, 2020

    Wonderful and easy recipe with PERFECT flavor. Enjoyed it with my Sautéed Spicy Green Beans and Korean pork dumplings. I didn't have plain peas so I added some peas

  • joycerm53
    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.

  • cooktocook
    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!