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Mushroom Fried Rice

Mushroom fried rice is a fantastic, easy dish you can make with leftover rice. Perfect to serve as a quick and easy side dish or main course.
Prep Time5 mins
Cook Time5 mins
Course: Dinner, Main Course, Side Dish
Cuisine: American, Chinese
Keyword: mushrooms, peas, rice, stir fry
Servings: 4
Calories: 302kcal
Author: Tonje
Cost: cheap

Ingredients

  • 4 cups cooked rice (600 g / 950 ml)
  • 3 cups mushrooms (400 g)
  • ½ cup frozen peas (100 g)
  • 2 scallions (green onions / spring onions)
  • 2 tablespoon sesame oil
  • ½ teaspoon pepper
  • 1 teaspoon rice vinegar
  • ½ tablespoon soy sauce

Instructions

  • Heat up the sesame oil in a large skillet or wok on high heat. Add sliced mushrooms, and stir fry these until they have cooked through and reduced in size.
  • Add the cooked rice, rice vinegar, frozen peas, soy sauce and pepper to the wok, and stir fry for a minuted until the rice has warmed through.
  • Then, add some finely chopped scallions, stir them through, and serve.

Notes

  • If you like your fried rice more crispy, you might have to add more oil, and make sure to leave the rice to simmer in the oil to crisp up nicely.
  • If possible, avoid using overcooked rice. It tends to become mushy.
  • Always make sure to sautee the vegetables before adding any rice. This ensures that they are fully cooked through.
Leftovers
You can store leftover fried rice for up to 4 days in airtight containers in a refrigerator. Reheat it in a skillet or microwave, and serve it as quick and easy future meals.
This makes mushroom fried rice perfect for meal prep! You can prepare a big batch, and enjoy it with multiple meals through the week, either as a main course for lunch, or as a side dish with several dinners.

Nutrition

Calories: 302kcal | Carbohydrates: 50g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 133mg | Potassium: 345mg | Fiber: 2g | Sugar: 3g | Vitamin A: 198IU | Vitamin C: 10mg | Calcium: 25mg | Iron: 1mg