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+ servings

Quick Egg and Mushroom Fried Rice

Course Main Course
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Author Liza Agbanlog


  • 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


  • 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.


Recipe adapted: canadianliving.com