Best 6 Mushroom Fried Rice Recipes

MUSHROOM FRIED RICE

Steps:

• In a large skillet, heat 1 teaspoon sesame oil over medium-high heat. Add eggs to skillet. Cook and stir until set. Remove to a plate; set aside., In the same skillet, heat canola oil and remaining sesame oil. Saute onions and mushrooms for 2-3 minutes or until mushrooms are tender. Add garlic and ginger; saute 1-2 minutes longer., Stir in the rice, peas, soy sauce, salt and pepper. Chop egg into small pieces; stir into skillet and heat through. Stir in green onions. Serve with mustard, duck sauce and additional soy sauce if desired.

CHICKEN AND MUSHROOM FRIED RICE

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
• Add the chicken to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until golden brown and just cooked through, about 4 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the shiitakes and cook, stirring constantly, until golden, about 3 minutes. Add the ginger, Shaoxing wine, soy sauce and 1/4 teaspoon salt and stir until the ginger is tender, 1 to 2 minutes.
• Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, chicken and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Drizzle with the sesame oil, sprinkle with scallions and serve.

MUSHROOM FRIED RICE (TEPPANYAKI STYLE)

Steps:

• In a small bowl, stir together the soy sauce, brown sugar, and sesame oil; keep nearby.
• In a large skillet or on a griddle, cook onion and mushroom in coconut oil until the mushrooms release their water and that evaporates.
• Stir in the garlic, ginger, and cook until fragrant.
• Add the water chestnuts, scallions and peas, seasoning well with salt and pepper.
• Add the rice and cook until rice is lightly golden in some spots, then add sauce, stirring well.
• Stir in sesame seeds just before serving, or use them as a garnish.

MUSHROOM BEEF FRIED RICE

Steps:

• Heat up a wok add oil to coat and add in ground beef, mushrooms, onion and garlic and stir fry until the ground beef is cooked. Add in the day old rice and combine together and season with oyster sauce and salt to taste. Add in the green onion and serve.

MUSHROOM FRIED RICE

Steps:

• Mix the soy sauce and broth together in a small bowl.
• Heat oil in a deep skillet or wok until hot but not smoking.
• Add garlic and stir fry for 15 seconds or so.
• Add fresh mushrooms and cook 1 to 2 minutes, until slightly softened.
• Add rice wine or sherry and cook until mushrooms are tender (about 3 more minutes).
• Stir in scallions and cook until almost all liquid has evaporated.
• Add rice and cook, stirring frequently, about 2 minutes (or until heated through).
• Stir in soy and broth mixture, salt and pepper, and cilantro, if using.
• Give the whole thing a good toss.

PAN FRIED PORK CHOPS AND CREAMY MUSHROOM RICE

Steps:

• 1. In a medium to large skillet (depending on size and number of pork chops) preheat the oil.
• 2. Season both sides of each pork chop to taste with each of the seasonings. Over medium brown the pork chops until each side is golden (watch them carefully as they burn quickly).
• 3. When each chop is browned on both sides, add enough water to the bottom of the pan (I pour between the chops) and cover the pan. Don't use too much water as it will wash the seasonings off the meat. Reduce heat to low. This steams the chops, cooking them without burning. NOTE: you will still need to turn them and rotate them and watch the water in the pan. You don't want to dry out the pan and burn your chops.
• 4. While the chops are cooking (usually only take about 8 minutes or so so watch them carefully or else they dry out), add rice and water to the pan and cook according to the package directions. You can use minute or instant rice if you would prefer or a rice cooker will also work.
• 5. When the rice is done and the pork chops are cooked, remove the chops from the pan and pour your cooked rice into the pork chop pan. You want all of the seasonings and drippings from the meat so don't pour that out. Stir the seasoning mixture and rice together and add the two cans of mushroom soup. The rice should be creamy so if it's looking dry, add 1/4 can(I use the empty soup can) of milk at a time until the rice mix is creamy-not watery. Heat until rice and sauce are hot. Serve with your favorite veggie. Enjoy!