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5 from 1 vote

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 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course, Side Dish
Cuisine: Chinese, Worldwide
Diet: Vegetarian
Servings: 2
Calories: 380kcal


  • 2 tbsp 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
  • tsp Black pepper
  • 3 Spring onions
  • 2 tbsp Chives chopped
  • 1 tsp Rice vinegar
  • tbsp Light soy sauce


  • Prepare all the vegetables and herbs before cooking begins: slice or chop the mushrooms, mince the ginger & garlic and finely slice the spring onions & chives
  • Put 1 tbsp oil into a wok or frying pan and cook the mushrooms over a medium-high heat for 2 minutes, stirring almost continuously. Add the minced garlic and ginger and fry for 1 more minute. When the mushrooms are cooked through take them out of the pan and keep them warm
  • Add the rest of the oil to the pan. Crack the egg into a small bowl and break up the yolk 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
  • Sprinkle the pepper over the pan then add the mushrooms (drained from any cooking liquid), ⅔ of the spring onion and ½ of the chives into the pan along with the rice vinegar and 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


Cooking Tips

I cannot stress enough how much using pre-cooked rice simplifies this fried rice recipe and helps guarantee success. But here are a few more tips:
  • Do prepare all the vegetables before cooking starts. Once cooking begins there is very little time to chop the vegetables
  • 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 (3 minutes)
  • Break the egg into a bowl and beat briefly to break up the yolk before adding to the pan. The scramble will be better than if the egg is cracked directly into the pan and then beaten as the egg starts to cook as soon as it hits the hot pan
  • Keep the egg constantly on the move once it goes into the pan – a silicon spatula does a great job here
  • The seasoning (pepper, rice vinegar and soy sauce) can be adjusted up or down to suit tastes/ needs. The recipe specifies quantities to produce a light seasoning, sufficient not to overpower any other dishes this rice might accompany. A little 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.


Calories: 380kcal | Carbohydrates: 46g | Protein: 11g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 82mg | Sodium: 795mg | Potassium: 468mg | Fiber: 3g | Sugar: 4g | Vitamin A: 716IU | Vitamin C: 21mg | Calcium: 56mg | Iron: 2mg