Taste of Home
Mushroom Fried Rice
TOTAL TIME: Prep: 25 min. Cook: 10 min.
YIELD: 8 servings.
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
Ingredients
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1 teaspoon plus 2 tablespoons sesame oil, divided
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3 eggs, beaten
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2 tablespoons canola oil
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2 small onions, finely chopped
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6 medium fresh mushrooms, thinly sliced
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2 teaspoons minced garlic
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1 teaspoon minced fresh gingerroot
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4 cups cold cooked rice
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1 cup frozen peas, thawed
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1/4 cup reduced-sodium soy sauce
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1/4 teaspoon salt
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1/4 teaspoon pepper
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3 green onions, thinly sliced
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Optional ingredients: Chinese-style mustard, duck sauce and additional soy sauce
Directions
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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.
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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.
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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.
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