Mushroom Fried Rice with Egg and Peas

5 from 6 votes

Mushroom Fried Rice with Egg and Peas

This Mushroom fried rice recipe is much easier to make at home than you might think. It can be ready in 15 minutes, creates minimal washing-up and makes a tasty side dish or stand-alone main course.

Serves 2 as a main course or 4 as a side dish

Prep Time5

Cook Time10

Total Time15

Course: Main Course, Side Dish

Cuisine: Chinese, Worldwide

Diet: Vegetarian

Servings:

Calories: 380kcal

Author: Jane Coupland

Ingredients

2 tablespoon Groundnut oil or other flavourless oil
100 g Chestnut mushrooms
1 Garlic clove
1 Piece ginger the size of a cherry tomato
1 Egg large, free range
250 g Pre-cooked basmati rice must also be cooled/ chilled
75 g Peas frozen is fine
⅛ teaspoon Black pepper
3 Spring onions
2 tablespoon Chives chopped
1 teaspoon Rice vinegar
1½ tablespoon Light soy sauce

Instructions

Prepare all the vegetables and herbs before cooking begins: slice or chop the mushrooms.
Mince the ginger & garlic.
Finely slice the spring onions & chives.
Put 1 tablespoon of oil into a wok or frying pan and heat to medium-hot.
Toss in the mushrooms and cook for 2 minutes, stirring almost continuously.
Add the garlic and ginger and fry for 1 more minute.
Take everything out of the pan and keep warm.
Add the rest of the oil to the pan.
Crack the egg into a small bowl and beat briefly with a fork, then tip into the pan and stir, using a silicon spatula, until it begins to scramble and set slightly.
Crumble the pre-cooked rice into the pan, add the peas and stir/ toss until everything is cooked through (around 3 minutes). It is important to keep the ingredients on the move to ensure everything cooks evenly and does not stick to the pan.
Drain the mushrooms from any cooking liquid.
Add them back into the pan along with the black pepper, ⅔ of the spring onions, ½ of the chives, the rice vinegar and the soy sauce. Give everything a good stir and cook for 1 minute.
Serve the rice straight away with the remaining onion and chives in small bowls plus a bottle of soy sauce alongside for diners to help themselves to.

Notes

Cooking Tips

I cannot stress enough how much using pre-cooked rice simplifies making fried rice with mushrooms and helps guarantee success.

Prepare all the vegetables before cooking starts. Once cooking begins there is very little time for chopping.

Use a variety of mushrooms for added interest. Shiitake and oyster mushrooms would be worthy additions.

There is no need to defrost frozen peas.

Raw peas would benefit from being cooked briefly in boiling water though (3 minutes).

Beat the egg briefly before adding to the pan. The egg will start to cook as soon as it hits the pan.

Keep the egg constantly on the move once it goes into the pan - a silicon spatula does a great job here.

Adjust the seasoning (pepper, rice vinegar and soy sauce) to suit your tastes/ needs. Note: the recipe specifies quantities to produce a light seasoning. It is sufficient not to overpower any other dishes this rice might accompany.

Additional seasoning may be preferable if this dish is intended as the main course itself.

Reheating Leftovers

UK Food Standards Agency guidelines state that rice should only ever be reheated once. Since this dish uses pre-cooked rice that is then heated again in the recipe I do not recommend reheating leftovers.

Turn it Vegan

To make vegan mushroom fried rice, simply leave the egg out of this recipe. In this instance, I'd suggest adding in several handfuls of frozen sweetcorn at the same time as the peas to boost the colour of the dish and provide a little extra protein.

Nutritional information is calculated based on 2 servings as a main course.

Nutrition