Mushroom Egg Fried Rice Recipe
This quick and easy vegetarian Mushroom Egg Fried Rice dish is a delicious one-pot meal. It combines the earthy and umami flavors of mushrooms with the richness and savory goodness of fried rice. This dish makes for a satisfying and filling meal that's perfect for breakfast, lunch, or dinner. You can customize it by adding a mix of vegetables or protein sources of your choice.
Equipment
1 Wok/ Skillet
Ingredients
- 3 tablespoons cooking oil
- 4 cloves garlic minced
- 4 cups day-old rice leftover
- 3 cups mix mushrooms
- 3 large eggs lightly-beaten
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 cup fresh or froozen mix vegetables
- ¼ teaspoons salt
- ¼ teaspoons ground black pepper
- ¼ cup cilantro or green onions chopped
Instructions
- Heat a large wok or skillet over medium-high heat. Add 1 tablespoon of cooking oil and swirl it around to coat the pan evenly.
- Add the beaten eggs to the pan and scramble them until they are fully cooked. Take out the scramble eggs from the pan and set it aside.
- In the same wok, add the remaining 1 tablespoon of oil. Saute the diced onion and minced garlic for a minute or until translucent.
- Add the mushrooms and the peas and stir-fry for 2-3 minutes or until they start to soften.
- Add the cooked rice, oyster sauce, soy sauce, salt, and black pepper to the pan. Stir fry everything for about 3-4 minutes. Make sure the sauce is evenly coated and the rice is well mixed with vegetables and mushrooms.
- Return the scrambled eggs. Stir and make sure that everything is well incorporated. Stir-fry for another 1-2 minutes to combine everything. Taste and adjust your seasoning accordingly. Sprinkle chopped herbs for garnish.
Notes
Notes:
- If you just had newly cooked rice and want to make fried rice sooner, allow it to cool and dehydrate in the countertop while you get the other ingredients ready. Use slightly less water, around 10% less than your usual ingredients the next time you will cook for fried rice.
- Make an effort to break up any big clumps of rice before you start cooking.
- If you’ve cooked rice with the express purpose of making fried rice, let it cool off and dry out on the counter while you prep the other ingredients. You can also add about 10% less water than you normally would. If you are using cold leftover rice, try to break up the large clumps as best as possible for cooking.
- Cook in high heat - Use a hot wok or skillet for stir-fry dishes. High heat helps to quickly cook the ingredients, keeping them crisp and flavorful. Make sure your pan is well-heated before adding oil and ingredients.
- Sauteing minced garlic and chopped onions until fragrant. This infuses the oil with garlic flavor, enhancing the aromatic taste of the dish.
- Gentle stirring - Stir the ingredients gently and continuously to ensure even cooking and to prevent sticking or burning. Use a wooden or wok spatula for the best result.
- Store your leftover in an air-tight container for 3-5 days in the refrigerator. Reheat in the microwave or small skillet until warm thoroughly.
Nutrition
Serving: 5gCalories: 148kcalCarbohydrates: 11gProtein: 8gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 112mgSodium: 672mgPotassium: 482mgFiber: 4gSugar: 3gVitamin A: 163IUVitamin C: 1mgCalcium: 27mgIron: 1mg
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