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Mushroom Fried Rice

Quick and savory mushroom fried rice made with day-old rice, mushrooms, peas, carrots, and a soy-sesame sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups cooked rice day-old is best
  • 1 tablespoon vegetable oil
  • 1 cup mushrooms sliced
  • 1/2 cup onion chopped
  • 1/2 cup peas and carrots frozen or fresh
  • 2 cloves garlic minced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 green onions sliced (for garnish)

Equipment

  • Large skillet or wok
  • Spatula or wooden spoon
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

  1. Prepare ingredients: chop onion, slice mushrooms, mince garlic, and thaw peas and carrots if frozen.
  2. Heat a large skillet or wok over medium-high heat and add the vegetable oil; heat until shimmering.
  3. Add chopped onion and sauté for about 2 minutes until translucent, then stir in garlic and cook for 30 seconds until fragrant.
  4. Add sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until tender.
  5. Stir in peas and carrots and cook for 3 minutes until heated through.
  6. Add cooked rice, breaking up any clumps, and stir to combine and coat with oil.
  7. Pour soy sauce and sesame oil over the rice and mix thoroughly to distribute the flavors.
  8. Remove from heat, garnish with sliced green onions, and serve warm.

Notes

Use day-old rice for best texture. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.