Mushroom Fried Rice
This mushroom fried rice is an easy and quick Chinese stir-fry dish made in one pan in just 15 minutes!
Servings: 10 servings
Calories: 147kcal
Equipment
- Skillet
- Mixing bowl
- Measuring spoons
- Measuring cups
Ingredients
- 4 cups Cooked rice
- 3 tablespoon Vegetable oil
- 1 Onion , finely chopped
- 4 cloves Garlic , minced
- 1 teaspoon Ginger , finely chopped
- 2 Bell pepper , chopped
- 500 g Mushrooms , sliced
- ¼ teaspoon Salt
- ¼ teaspoon Ground black pepper
- 2 tablespoon Toasted sesame oil
- 2 tablespoon Low sodium soy sauce
- 2 tablespoon Oyster sauce
To Garnish
- 1 tablespoon Parsley leaves , chopped
- 2 tablespoon Black sesame seeds
Instructions
- In a small cup, mix oyster sauce, sesame oil and soy sauce until combined, then keep aside.2 tablespoon Toasted sesame oil, 2 tablespoon Low sodium soy sauce, 2 tablespoon Oyster sauce
- In a large skillet or wok, heat vegetable oil over medium heat, add onion, saute until softened, add garlic and ginger, and cook until fragrant.3 tablespoon Vegetable oil, 1 Onion, 4 cloves Garlic, 1 teaspoon Ginger
- Now, add bell peppers and mushrooms and cook until tender (about 3 minutes).2 Bell pepper, 500 g Mushrooms
- Sprinkle salt and black pepper over the veggies, add cooked rice, mix well and cook for 2-3 minutes.¼ teaspoon Salt, ¼ teaspoon Ground black pepper, 4 cups Cooked rice
- Stir in the soy sauce mixture and cook for one minute more, turn off the heat and garnish with fresh Parsley and black sesame seeds.1 tablespoon Parsley leaves, 2 tablespoon Black sesame seeds
Notes
- Use a large pan. Using a large pan will allow you to stir fry easily.
- To clean the mushrooms, I like to wipe them with a wet kitchen towel.
Nutrition
Serving: 1serving | Calories: 147kcal | Carbohydrates: 24g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 270mg | Potassium: 281mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1005IU | Vitamin C: 34mg | Calcium: 33mg | Iron: 1mg