This mushroom fried rice comes together quickly and can easily accommodate your favorite add-in veggies or protein!
Special thanks to Agape Mushrooms for supplying me with their delicious shiitakes to help create this recipe. 🙂
Recipe
Mushroom Fried Rice
This mushroom fried rice comes together quickly and can easily accommodate your favorite add-in veggies or protein!
Equipment
- Instant Pot
Ingredients
- 1⅓ cup raw basmati rice (4 cups cooked)
- 1⅓ cup water + excess water to presoak/rinse rice
- 12-16 oz sliced mushrooms of choice (e.g. shiitakes or baby bellas)
- 3 eggs slightly beaten
- 1 cup shredded carrots
- ½ cup bean sprouts
- ½ cup frozen peas
- ¼ cup chopped green onions
- 6 tablespoon avocado or vegetable oil, split in half
- ¼ cup soy sauce (bragg liquid aminos or coconut aminos for GF)
- 1 tablespoon oyster sauce (omit for GF)
- 2 teaspoon sesame oil
- dash of white pepper
- salt to taste
- 1-2 cups cooked shrimp, pork or chicken (optional)
Instructions
Instant Pot Rice
- Soak rice in excess water for an hour at room temperature. Quickly rinse until clear with cold water in a strainer once ready.
- Put vent in sealing position on the instant pot then add the water and rice.
- Cook at high pressure for 4 minutes then let sit for 5 minutes before releasing any remaining pressure.
- Turn the instant pot off and fluff the rice. Let sit until ready to fry in the wok.
Mushroom Fried Rice
- Rinse bean sprouts in cold water and drain.
- In a wok (or large frying pan), heat 3 tablespoons oil and stir fry mushrooms for 5-8 minutes, flipping halfway through.
- Add bean sprouts and carrots and cook for another 2-3 minutes then remove everything to a strainer.
- Heat remaining 3 tablespoons oil in the wok and stir fry the cooked rice for 2-3 minutes.
- Push rice to the sides and pour in the slightly beaten eggs. Scramble until satisfied.
- Stir the rice and egg together then pour in the soy sauce, oyster sauce and sesame oil. Also add the cooked meat or shrimp if using. Sauté together for 1-2 minutes.
- Add mushrooms, sprouts, eggs, peas, and green onions. Stir fry 1-2 more minutes, until the frozen peas are cooked through. Serve immediately.
Notes
- This recipe is customizable to add-in any favorite veggie or additional protein such as cooked shrimp, pork or chicken.
- Store in an air-tight container up to 3-4 days.
- To reheat, add a dollop of butter or oil and 1-2 tablespoons of water. Cover loosely and microwave until it’s steaming hot (2-3 minutes), stirring halfway through.
Nutrition
Calories: 610kcalCarbohydrates: 52gProtein: 26gFat: 33gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 542mgSodium: 982mgPotassium: 638mgFiber: 4gSugar: 5gVitamin A: 5227IUVitamin C: 10mgCalcium: 117mgIron: 4mg
Tried this recipe?Let us know how it was!
