Mushroom fried rice recipe with egg, carrot and peas

mushrooms

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini adds moisture and nutrients, while cabbage is more economical.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake, while tamari is gluten-free.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats, while canola oil is budget-friendly.

sesame oil

🥗Healthier: avocado oil

💰Cheaper: peanut oil

Avocado oil is versatile and healthy, while peanut oil is cost-effective.

Start by introducing the dish and ingredients for mushroom fried rice.

Use overnight cooked rice that has been kept in the refrigerator and brought to room temperature.

Loosen the rice to ensure it is not clumped together before cooking.

Prepare three types of mushrooms: butter mushrooms, King oyster mushrooms, and dry shiitake mushrooms (soaked overnight).

Slice the mushrooms into strips.

Add diced carrots for color and crunch.

Make the sauce by combining light soy sauce, dark soy sauce, oyster sauce (or vegetarian oyster sauce), sesame oil, ground pepper, and a little water.

Begin cooking by making a thin omelet with the egg and cutting it into pieces.

Heat oil in a wok and sauté the chopped garlic until fragrant.

Add the diced carrots and then the mushrooms, cooking until the carrots are soft.

Remove the vegetable mixture from the wok and set aside.

Fry the rice in the wok with some oil, first at medium heat to dry it out, then increase to high heat for fragrance.

Gradually add half of the prepared sauce to the rice, ensuring it does not become sticky.

Once the rice is dry and fragrant, add the vegetable mixture back into the wok along with the peas and egg.

Turn off the heat and add sliced green onions, mixing everything together before serving.

Top the fried rice with fried garlic for additional flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens