Menu
Mushroom Rice Mushroom Rice
Mushroom Oven Rice Mushroom Oven Rice
Rice with Mushrooms Rice with Mushrooms
Mushroom Wild Rice Dish Mushroom Wild Rice Dish
Mushroom Rice Pilaf Mushroom Rice Pilaf
Mushroom Chicken with Wild Rice Mushroom Chicken with Wild Rice
Mushroom and Rice Pilaf Mushroom and Rice Pilaf
Mushroom Wild Rice Mushroom Wild Rice
Rice and Mushrooms Rice and Mushrooms
Chicken Wild Rice Soup with Mushrooms Chicken Wild Rice Soup with Mushrooms
Wild Rice Mushroom Chicken Wild Rice Mushroom Chicken
Vegetable Fried Rice Vegetable Fried Rice
Mushrooms & Peas Rice Pilaf Mushrooms & Peas Rice Pilaf
Wild Rice Mushroom Casserole Wild Rice Mushroom Casserole
Mushroom & Wild Rice Soup Mushroom & Wild Rice Soup
Chicken Mushroom Stir-Fry Chicken Mushroom Stir-Fry
Stir-Fried Shrimp and Mushrooms Stir-Fried Shrimp and Mushrooms
Wild Rice and Mushroom Soup Wild Rice and Mushroom Soup
Wild Rice Mushroom Soup Wild Rice Mushroom Soup
Shrimp Fried Rice Shrimp Fried Rice

Mushroom Fried Rice

3 reviews
Test Kitchen Approved
Total Time

Prep: 25 min. Cook: 10 min.

Makes

8 servings

Updated: Jun. 30, 2023
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
Mushroom Fried Rice
Mushroom Fried Rice Recipe photo by Taste of Home
Next Recipe

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

  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.