Mushroom Egg Fried Rice – Asian Mushroom Fried Rice

This Mushroom Egg Fried Rice – Asian Mushroom Fried Rice is the ultimate fried rice recipe that will never disappoint. It has the taste, texture, fragrance and color that you are looking for in the perfect fried rice. Moreover, its super easy and quick to put together. Its a delicious, simple mushroom egg fried rice with soy and siracha sauce.

Ingredients needed to make Mushroom Egg Fried Rice – Asian Mushroom Fried Rice

Oil of choice, cremini or white button mushrooms, fresh garlic, cooked white rice, eggs, soy sauce, Sriracha and salt.

Method –

First, rinse well and dry the mushroom’s with a paper towel. Second cut away and discard any hard stems. Third chop them into 1/4-inch slices.

Further mince the garlic finely.

COOK –

First, in a wok or large non-stick skillet heat oil over medium-high heat. Second, add mushrooms, and minced garlic stirring, until mushrooms have and cooked softened, for about 3 to 4 minutes. Further add in 3/4 tsp salt. Stir well.

Furthermore, add in the cooked rice and stir. Cook the rice stirring frequently, until rice is hot, about 2 to 3 minutes. Furthermore, push rice into ring around edge of pan, leaving space in center and pour the eggs into the center of the skillet. Cook, stirring eggs occasionally, until softly scrambled, about 2 to 3 minutes. Once the eggs are cooked add in soy sauce and Sriracha. Stir well and turn off heat.

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Mushroom Egg Fried Rice – Asian Mushroom Fried Rice

This Mushroom Egg Fried Rice – Asian Mushroom Fried Rice is the ultimate fried rice recipe that will never disappoint.

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Prep Time 2 minutes mins

Cook Time 8 minutes mins

Total Time 10 minutes mins

Servings: 2

Course: Main Course, Side Dish

Cuisine: Asian

Ingredients Method Notes

Ingredients

  

• 3 tbsp oil of choice
• 2 cups chopped mushrooms (white button or cremini)
• 2 garlic cloves, minced (1/2 tbsp minced)
• 3/4 tsp salt
• 3 cups left over cooked rice (white)
• 2 eggs, whisked
• 2 tbsp soy sauce
• 2 tbsp Sriracha (reduce if you cant tolerate heat) (or any other Asian red chili sauce)

Method

 

Prep

1. Rinse well and dry the mushroom's with a paper towel. Cut away and discard any hard stems. Chop them into 1/4-inch slices.
2. Mince the garlic finely.

Cook

1. In a wok or large non-stick skillet heat oil over medium-high heat. Add mushrooms, and minced garlic stirring, until mushrooms have and cooked softened, for about 3 to 4 minutes. Add in 3/4 tsp salt. Stir well.
2. Stir in rice. Cook, stirring frequently, until rice is hot, about 2 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.
3. Once the eggs are cooked add in soy sauce and Sriracha. Stir well and turn off heat.

Notes

This dish is spicy. Please reduce Sriracha sauce if you cant tolerate heat.