Fried rice with egg, mushrooms and green peas

Main Dish
4 servings
15 min
20 min
Very Easy


Number of serving: 4
2 cups cooked long grain rice

6 tablespoons/90 ml vegetable oil

8 ounces/225 g assorted mushrooms (such as oyster and stemmed shiitake), coarsely chopped

2 large eggs, beaten to blend

4 small carrots (about 4 ounces/115 g total), peeled and finely diced

Salt and freshly ground black pepper

3/4 cup/100 g frozen petite green peas

3/4 cup/70 g thinly sliced green onions

1/3 cup/85 ml reduced-sodium soy sauce

1 teaspoon/5 ml toasted sesame oil


  • Transfer the steamed rice to a baking sheet to cool to room temperature.
  • Heat 2 tablespoons/30 ml of vegetable oil in a large wok over medium to high heat.
  • Add the mushrooms and sauté for 4 minutes or until tender. Transfer the mushrooms to a plate and set aside.
  • Heat 1 tablespoon/15 ml of vegetable oil in the wok over medium to high heat.
  • Add the egg and stir with a fork for about 30 seconds or until just cooked.
  • Remove the egg from the wok and allow to cool.
  • Heat the remaining 3 tablespoons/45 ml of vegetable oil in the wok over medium to high heat.
  • Add the carrots to the wok and stir fry for 2 minutes. Add the cooled rice and stir fry for 2 minutes or until heated through.
  • Season with salt and pepper.Stir in the peas then the mushrooms and eggs.
  • Stir in ¾ of the green onions. Add the soy sauce and sesame oil and continue to stir fry for a further 1 minute.
  • Transfer the rice to a platter and sprinkle with the remaining green onions.


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