Mushroom Fried Rice

"A fairly quick and very tasty dish"
 
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Ready In:
25mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Heat oil in a large skillet or wok over high heat.
  • Add mushrooms and onions, and cook until beginning to soften, stirring or tossing several times.
  • Reduce heat to medium-high, add pork or shrimp, and continue cooking for 2 minutes.
  • Add rice and soy sauce.
  • Stir to combine, and continue cooking for about 5 minutes, stirring or tossing several times.
  • Make a well in center of rice, add eggs, and cook until partially set, stirring just the egg portion of the mixture.
  • When mostly set, stir into the rice, breaking up the eggs.
  • Add green onions, parsley, and pepper, and continue cooking, tossing or stirring regularly, until heated.
  • Season to taste with more soy sauce or salt as desired.

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Reviews

  1. I made this as a side dish to my Surf and Turf, Asian Style and it was perfect. My husband devoured it and saved the scant cup of leftovers as his own (he never saves leftovers!). The only change I made was to omit the 1/2 cup diced meat since I was serving it with a meat/seafood entree. Thank you Toby for posting this, it was terrific :)
     
  2. We didn't have any meat or seafood to add but it was fine without it.
     
  3. We really liked this rice - I think I should have used more soy sauce though because mine didn't have a whole lot of flavor. But we still enjoyed it and all 3 of my kids ate it and liked it as well. Thanks
     
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RECIPE SUBMITTED BY

I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree. During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels. My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there. We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack. My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
 
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