Quick Egg and Mushroom Fried Rice

Quick Egg and Mushroom Fried Rice brings together savory mushrooms, fluffy eggs, and vibrant peas, creating a satisfying dish that's ready in no time. It's a cozy, flavorful meal that's easy to whip up on busy nights.

Course Main Course

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 400kcal

Author Liza Agbanlog

Ingredients

2 tbsp vegetable oil
3 green onions thinly sliced light and dark green parts separated
2 cups fresh mushroom such as shiitake or cremini
3 cloves garlic grated
1 tbsp grated fresh ginger
5 cups cold cooked rice
1/2 cup frozen peas
4 eggs beaten
2 tbsp sodium-reduced soy sauce
1 tbsp oyster sauce may be omitted to make it vegetarian
2 tsp Sriracha or other Asian chili sauce
1 tsp sesame oil

Instructions

Prepare the mushroom by rinsing them briefly, wiping dry with paper towels, cutting the stems and slicing. Set aside.
In wok or large non-stick skillet, heat vegetable oil over medium-high heat; stir-fry light green parts of green onions until softened, about 1 minute.
Add mushrooms, garlic and ginger; cook, stirring, until mushroom has softened, about 3 minutes.
Stir in rice and peas; cook, stirring frequently, until rice is hot, about 5 minutes. Push rice into ring around edge of pan, leaving space in center; pour eggs into center. Cook, stirring eggs occasionally, until softly scrambled, about 2 minutes.
Stir in rice mixture, soy sauce, oyster sauce(if using), Sriracha and sesame oil; cook, stirring, for 1 minute. Sprinkle with dark green parts of green onions.

Notes

Recipe adapted: canadianliving.com

Nutrition