How To Make Mushroom Fried Rice
This mushroom fried rice is a vegan version of an Asian restaurant favorite! It has three kinds of mushrooms that lends a meaty and filling taste.
Serves:
Ingredients
- 1½cupslong grain rice
- 3tbspcooking oil
- ½lbcremini mushrooms,sliced thin
- ½lbshiitake mushrooms,stems removed, caps sliced
- ½lbwhite mushrooms,sliced thin
- ¼tspdried red pepper flakes
- 1tbspfresh ginger,grated
- 6scallions,including green tops, sliced thin
- ½tspsalt
- ¼cupsoy sauce
- ½cuppeas,frozen
- 1tspAsian sesame oil
Instructions
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Bring a medium pot of salted water to a boil. Stir in the rice and boil for about 10 minutes until just done. Drain the rice and set aside to cool.
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Meanwhile, in a large nonstick frying pan or wok, heat 1 tablespoon of the cooking oil over moderately high heat. Add half the mushrooms and cook for about 5 minutes, stirring frequently, until the mushrooms are tender and golden. Transfer to a plate.
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Repeat with the remaining mushrooms and another tablespoon of the cooking oil. Add these mushrooms to the plate.
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In the same frying pan, heat the remaining tablespoon of cooking oil over moderate heat. Add the red-pepper flakes, ginger, and scallions and cook for about 30 seconds, stirring, until fragrant.
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Increase the heat to moderately high and add the rice, salt, and soy sauce. Cook, stirring, for 2 minutes and then add the peas and mushrooms.
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Cook, stirring, until everything’s warm, for another 1 to 2 minutes. Remove the pan from the heat and stir in the sesame oil.
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Serve and enjoy!
Nutrition
- Calories: 431.89kcal
- Fat: 12.83g
- Saturated Fat: 1.13g
- Trans Fat: 0.04g
- Monounsaturated Fat: 7.26g
- Polyunsaturated Fat: 3.76g
- Carbohydrates: 68.96g
- Fiber: 4.91g
- Sugar: 5.19g
- Protein: 12.11g
- Sodium: 895.00mg
- Calcium: 58.72mg
- Potassium: 869.24mg
- Iron: 2.14mg
- Vitamin A: 18.78µg
- Vitamin C: 12.76mg
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