Quick and flavorful mushroom fried rice made with chilled rice, browned mushrooms, vegetables, eggs, garlic, ginger, and savory soy sauce. A flexible weeknight meal that works with or without eggs and can be finished with chili crisp, sriracha, or lime.
Nutrition per serving
Source: USDA FoodData Central when available.Based on the ingredients saved for this recipe.Per-serving numbers are divided across 4 servings.14 ingredient lines were used.Nutrition is not 100% exact; brands, sizes, and preparation change the real values.Per serving, based on the saved recipe nutrition.
Ingredients
- 200 g button mushrooms, sliced
- 3 cups cooked rice (preferably day-old), chilled and broken up
- 2 tbsp neutral oil, divided
- 1 tsp sesame oil, optional
- 2 eggs, beaten, optional
- 3 cloves garlic, minced
- 1 tsp fresh ginger, minced, optional
- 1 small onion, diced
- 1/2 cup frozen peas and carrots (or other mixed vegetables)
- 2–3 tbsp soy sauce, to taste
- 1 tbsp oyster sauce, optional; use vegetarian oyster/mushroom sauce if needed
- 2 spring onions (scallions), sliced
- Black pepper, to taste
- Salt, only if needed
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Instructions
- 1
Prep: Make sure the cooked rice is cold and the grains are separated. Slice the mushrooms, dice the onion, mince the garlic and ginger, and prepare the remaining vegetables.
- 2
Scramble the eggs (optional): Heat a wok or large skillet over high heat. Add 1 tsp of the measured neutral oil. Add the beaten eggs and scramble quickly until just cooked. Transfer to a plate.
- 3
Brown the mushrooms: Add 1 tbsp of the remaining neutral oil to the hot pan. Add the mushrooms in a single layer and cook for 4–6 minutes, stirring occasionally, until well browned and most of their moisture has evaporated. Transfer to a plate if the pan becomes crowded.
- 4
Cook the aromatics: Add the remaining 2 tsp neutral oil to the pan. Add the onion and stir-fry for 1–2 minutes. Add the garlic and ginger and cook for 20–30 seconds, until fragrant.
- 5
Fry the rice: Add the chilled rice and stir-fry for 2–4 minutes, tossing and pressing gently to separate the grains. Cook until the rice is hot and lightly fried.
- 6
Season and add vegetables: Add 2 tbsp soy sauce and the oyster sauce, if using. Toss well to distribute the sauces evenly. Add the peas and carrots and cook for 1–2 minutes, until heated through. Add another tablespoon of soy sauce only if needed.
- 7
Finish: Return the scrambled eggs and browned mushrooms to the pan, if using. Add the spring onions and black pepper. Drizzle with the sesame oil, if desired. Taste and add salt only if necessary.
- 8
Serve: Serve hot. Optional toppings include chili crisp, sriracha, or a squeeze of lime.
- 9
Food-safety note: Use cooked rice that was refrigerated promptly and kept chilled. Do not leave cooked rice at room temperature for extended periods.
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