lunchasian
Mushroom and Egg Fried Rice
A quick, satisfying fried rice with mushrooms, egg, and garlic — a great way to use up leftover cooked rice.
Prep
5 min
Cook
10 min
Serves
2
Ingredients
- 2 cups (cold, day-old is best) cooked jasmine rice✓ GST-Free
- 2 large eggs✓ GST-Free
- 150 g, sliced mushrooms✓ GST-Free
- 3 cloves, minced garlic✓ GST-Free
- 3 sliced spring onions✓ GST-Free
- 2 tbsp olive oil or sesame oil✓ GST-Free
- 2 tbsp soy sauce✓ GST-Free
- to taste salt and pepper✓ GST-Free
Method
- 1
Heat oil in a wok or large frypan over high heat.
- 2
Add garlic and mushrooms, stir-fry for 3 minutes until golden.
- 3
Push to the side and scramble the eggs in the pan.
- 4
Add cold rice, breaking up any clumps. Stir-fry everything together for 3–4 minutes.
- 5
Add soy sauce and spring onions, toss well, and serve.
budgetquickvegetariangluten-free