Famous Mushroom Fried Rice

December 19, 2020
( Last Updated on March 11, 2021 )
This mushroom fried rice combines saltiness from soy sauce, extra flavor and texture from a perfectly integrated egg, and added sweetness from the teriyaki mushrooms to make a delicious Asian-inspired dish.

Need a quick, easy, filling dinner that won’t break the bank? My Famous Mushroom Fried Rice is my I-don’t-feel-like-going-to-the-store, I-need-a-break-from-cooking, I’m-operating-on-autopilot dinner choice I keep in my back pocket at all times.

I learned how to make fried rice in a Culture and Cuisine class in HIGH SCHOOL and it has remained one of my favorite recipes into my thirties. It’s just so easy, quick, and satisfying.

This Famous Mushroom Fried Rice recipe is the result of the addition of teriyaki mushrooms to the classic fried rice I make all the time for literally everyone.

The mushrooms give it a little more texture and heartiness. But even still, this Mushroom Fried Rice is ALL about the oil and the egg!

Famous Mushroom Fried Rice - Overhead Portrait

Mushroom Fried Rice Tips and Tricks



The Oil is The Secret Sauce

Frying your rice in toasted sesame oil gives it a rich, nutty taste. While you can absolutely still get delicious fried rice with olive oil, sesame oil definitely infuses more flavor.

It’s often used in Asian-inspired dishes. You will find me singing its praises in some of my other recipes including these Thai Spicy Peanut Noodles and Vegetarian Ramen with Tofu.

Outside of its awesome flavor, sesame oil has some tricks up its sleeve, too. It has a higher smoke point, which means it can handle the heat. You’ll be able to fry it on high for a long time before it burns, avoiding unwanted bitterness.

But enough with the technical stuff. It’s tasty. That’s what matters, right?

Famous Mushroom Fried Rice - Portrait With Chopsticks

Green tip: Mushrooms are not only delicious but considered a sustainable food. They have a relatively small environmental footprint as they take little water and energy to grow and emit little CO2. Try buying organic mushrooms if they are accessible to you. Organic farms rely on biodiversity to generate rich soil, avoiding the use of pesticides and fertilizers, which means no toxic runoff.

Get Your Eggs Directly On Your Pan

Once your onion and rice are fried, two things will happen.

One, your family will start emerging from their little nooks wondering what that glorious smell is coming from the kitchen.

And two, you’ll be ready to add your egg. First, you’ll need to make a well in the middle of your wok, pushing the rice to either side.

The rice sops up a lot of that sesame oil, so make sure to add a little more to the bottom of your pan right where you’ll be frying your egg.

Next, crack your eggs into a bowl. It’s ALWAYS best to crack your eggs into a separate bowl rather than directly into your dish to avoid shells or the rare bloody egg. I’m telling you. The ONE time you don’t take this precaution will be the ONE time you slip up.

I’m not saying you’ll be in a panic, burning your fingers trying to fish an eggshell out of a hot pan, but you may find yourself on a sudden eggshell expedition.

And okay fine, maybe this happened to me three or four times before I learned my lesson. But now you know, so we will just call it a learning experience.

Anyway, now you can add your eggs into the well in your wok and season them with salt and pepper.

Green Tip: When sourcing ingredients for this recipe, look for pasture-raised eggs (over free-range or cage-free) to support agriculture that is less reliant on chemicals and fossil fuels.

Famous Mushroom Fried Rice - Frying Up Onions

Once the eggs start to cook, scramble them by mixing them directly in your wok. I like to have just a little bit of separation between my yolks and whites, which is with I don’t fully mix them before adding them to the pan.

Continue to cook the eggs in the well. Resist the urge to stir them into your rice until they are fully cooked. This will just coat the rice in egg, making it gummy.

I use this same “egg in well” technique for noodle dishes as well. It’s a great way to infuse more texture and flavor.

This Mushroom Fried Rice combines saltiness from soy sauce, extra flavor and texture from a perfectly integrated egg, and added sweetness from the teriyaki mushrooms to make a delicious Asian-inspired dish.

This mushroom fried rice combines saltiness from soy sauce, extra flavor and texture from a perfectly integrated egg, and added sweetness from the teriyaki mushrooms to make a delicious Asian-inspired dish.

For another quick and easy rice recipe, check out this Aromatic Yellow Saffron Rice.

Mushroom Fried Rice

0 from 0 votes
Recipe by Marley Goldin Course: Dinner, Lunch, Sides
Servings

4

servings
Prep time

20

minutes
Total time

25

minutes

This mushroom fried rice combines saltiness from soy sauce, extra flavor and texture from a perfectly integrated egg, and added sweetness from the teriyaki mushrooms to make a delicious Asian-inspired dish.

Ingredients

  • 1 cup white rice (uncooked)

  • 2 cups water

  • 2 tablespoons of toasted sesame oil (approx)

  • 1 yellow onion

  • 8 oz white mushrooms

  • 2 tablespoons teriyaki sauce

  • 2 tablespoons soy sauce

  • 2 eggs

  • 1 sprig fresh basil

  • 1 pinch of sesame seeds for garnish (optional)

Directions

  • Prepare rice by adding 1 cup rice to 2 cups boiling water, reducing to simmer, covering and letting cook for 15 minutes.
  • In the meantime, dice the onion and add to a hot wok with 2 teaspoons of sesame oil. Cook until onions are caramelized.
  • In a separate pan cook sliced mushrooms with 1 teaspoon of sesame oil and the teriyaki sauce.
  • When rice is cooked, fluff with fork and add to the wok with the onions.
  • Add the remaining 1 tablespoon of oil and the soy sauce and stir your rice until it’s coated. You should hear an awesome crackling sound when the rice starts to fry.
  • Create a well in the middle of the rice and pour just a little dash of sesame oil in the middle, directly onto the wok. Crack the eggs into the hole and add salt and pepper to them.
  • Scramble the eggs in the well and cook them fully before mixing them into the rice.
  • Top with your teriyaki mushrooms and garnish with basil for a fresh, aromatic finish. Top with sesame seeds and serve hot.

PRO TIPS

  • I like to get a little brown char on my mushrooms. It adds a little more depth to the flavor.
  • If you don’t have a wok, you can easily use a large pan. You just want as much surface area as possible for the rice to be able to fry evenly.
  • This is easily made vegan by just leaving out the butter, and using tofu scramble instead of egg.
  • This recipe is awesome as a side dish to teriyaki glazed salmon.
  • Try using soy vay teriyaki marinade for your mushrooms, it’s my favorite sauce for this recipe!

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