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    You are in: Home / Recipes / Chinese Mushroom Pork Fried Rice Recipe
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    Chinese Mushroom Pork Fried Rice

    Chinese Mushroom Pork Fried Rice. Photo by Pellerin

    1/1 Photo of Chinese Mushroom Pork Fried Rice

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Kittencalskitchen's Note:

    I make this often, it is a favorite at my house! Make certain that your rice is cold before using in this recipe, so don't throw out that leftover rice from your Chinese food take-out, or prepare your rice a day ahead and refrigerate. The chili flakes are optional, add in if you like some heat! You can really make this rice using whatever cooked meat you have on hand. In place of the mushrooms you can use cooked fresh or frozen peas or use both! Cooking and prep time does not include cooking the rice.

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    Units: US | Metric

    • 2 tablespoons vegetable oil, divided
    • 3 eggs, well beaten (can use 2 eggs)
    • 1 small onion, chopped (can use more or less)
    • 1 tablespoon chopped fresh garlic (optional or to taste)
    • 1 -2 teaspoon dried chili pepper flakes (optional)
    • 1 small red bell pepper, seeded and chopped
    • 2 1/2 cups cold cooked white rice
    • 1 cup cooked pork (chopped or cut into thin strips)
    • 1/4-1/3 cup light soy sauce
    • 1 (10 ounce) can sliced mushrooms, well drained
    • chopped green onion


    1. 1
      Heat 1 tablespoon oil in a skillet or wok, add in the eggs and cook breaking up into small pieces; remove to a bowl or plate and set aside.
    2. 2
      Add in 1 more tablespoon oil; heat until hot.
    3. 3
      Add in the chili flakes (if using) chopped onions, and red bell pepper; saute for about 4 minutes or until soft, adding in the garlic the last 2 minutes of cooking.
    4. 4
      Add the eggs back into the wok or skillet along with the cooked cold rice and cooked pork and mushrooms.
    5. 5
      Add in the soy sauce (starting with 1/4 cup) mix until heated thoroughly.
    6. 6
      Place in a large bowl and sprinkle with chopped green onions.
    7. 7

    Browse Our Top Rice Recipes

    Ratings & Reviews:

    • on August 14, 2008


      Yay! The first time I've made fried rice and liked it! It will be good to make when I get a craving for chinese food. I just needed a good recipe like this and to prepare some drier rice and make sure they are really separated well. Thanks for posting this!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 01, 2006


      Excellent,didn't make any changes,did not use chili pepper.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 07, 2008


      Versatile Recipe! Super tastey way to use up a little of this and that. In my case I followed the basic mix, but then veered off tossing in a handfull of left over frozen shrimp, seared beef, peas, diced baby carrots, diced sweet onion and minced cilantro. Yummo! Didn't have light soy sauce on hand, but used the Tamari Soy I had on hand--without adding any more salt (Tamari had a lot of sodium). Result: Delish! I like my fried rice smokin' hot, so I added a dash of cayenne to my own serving, but left the rest fire-safe for others. Great way to use up that little bit of this and that which might otherwise have wasted in the fridge. Thanks, KittenCal!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Chinese Mushroom Pork Fried Rice

    Serving Size: 1 (192 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 308.4
    Calories from Fat 99
    Total Fat 11.1 g
    Saturated Fat 2.1 g
    Cholesterol 158.6 mg
    Sodium 1082.9 mg
    Total Carbohydrate 40.5 g
    Dietary Fiber 1.8 g
    Sugars 3.3 g
    Protein 12.0 g

    The following items or measurements are not included:

    cooked pork

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