Mushroom Fried Rice

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PREP: 5 minutes

COOK: 15 minutes

Pescatarian, Vegetarian, Nut-Free, Gluten-Free, Dairy-Free

Fried rice has to be one of the best dishes for busy evenings. It comes together in absolutely no-time and the flavor possibilities are endless. This delicious vegetarian version is loaded up with crimini mushrooms, and crunchy snap peas! Enjoy. 


1 tbsp
4 cups
sliced cremini mushrooms
yellow onion, diced
garlic cloves, minced
1 tsp
grated fresh ginger
large eggs, beaten
3 cups
leftover cooked rice
1 cup
halved snap peas
2 tbsp
soy sauce
green onions, sliced
Salt and pepper to taste


In a large skillet, heat the oil over medium-high heat. Add the mushrooms and season them with salt and pepper to taste. Cook the mushrooms, stirring occasionally, until they begin to brown, about 5 to 7 minutes. Add the onion and cook, stirring occasionally, until they begin to soften, about 1 to 2 minutes. Stir in the garlic and ginger. Cook, stirring, until they become fragrant, about 30 seconds.

Push the vegetables to one side of the skillet and on the other side, add the eggs. Stir the eggs constantly until they are cooked through. Combine the mushrooms and eggs and stir in the cooked rice. Add the snap peas and soy sauce. Cook, stirring, until the rice is heated through and the snap peas are bright green, about 2 to 3 minutes.

Serve immediately topped with the green onions or store in the refrigerator for up to 5 days.

Nutritional Info
Per serving
Calories (kcal)270
Total Fat (g)7
Saturated fat (g)1
Cholesterol (mg)95
Sodium (mg)330
Total Carbohydrate (g)42
Dietary Fiber (g)2
Total Sugars (g)4
Protein (g)10
Vitamin D (mg)1
Calcium (mg)65
Iron (mg)2
Potassium (mg)469