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–+ servings

Mushroom Fried Rice

This mushroom fried rice comes together quickly and can easily accommodate your favorite add-in veggies or protein!
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Servings 2
Calories 610 kcal

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
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