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Mushroom Fried Rice

This recipe is a great use for leftover rice, which keeps up to 1 week in the refrigerator. Serve this dish with a salad; fresh pineapple topped with coconut shavings ends the meal nicely.

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This recipe is a great use for leftover rice, which keeps up to 1 week in the refrigerator. Serve this dish with a salad; fresh pineapple topped with coconut shavings ends the meal nicely.

Servings
4

Ingredients

  • 1 cup uncooked brown rice, or 3 cups cooked rice
  • 4 tsp. vegetable oil
  • 12 oz. cremini mushrooms, thinly sliced
  • 8 oz. shiitake mushrooms, stems and gills removed, caps thinly sliced
  • 6 green onions, including green tops, thinly sliced
  • 1 Tbs. minced fresh ginger
  • 1/4 tsp. crushed red pepper flakes
  • 3 Tbs. low-sodium soy sauce
  • 3 Tbs. mushroom or low-sodium vegetable broth
  • 1/2 cup frozen peas, thawed
  • 1 tsp. dark sesame oil

Preparation

Cook rice according to package directions and set aside.

Meanwhile, heat 2 tsp. oil in large nonstick skillet or wok over medium-high heat. Add half of both mushrooms and cook, stirring often, 5 minutes, or until tender and golden. Transfer to plate. Repeat with remaining mushrooms and 1 tsp. oil. Add mushrooms to plate.

Heat remaining 1 tsp. oil in same pan over medium heat. Add green onions, ginger and red pepper flakes, and cook, stirring often, 30 seconds, or until fragrant. Increase heat to medium-high and add rice, soy sauce and broth. Cook, stirring often, 2 minutes, then add mushrooms and peas. Cook, stirring often, 1 to 2 minutes, or until heated through. Remove pan from heat and stir in sesame oil. Serve warm.

Nutrition Information

  • Calories 282
  • Carbohydrate Content 50 g
  • Cholesterol Content 0 mg
  • Fat Content 6 g
  • Fiber Content 4 g
  • Protein Content 8 g
  • Saturated Fat Content 1 g
  • Sodium Content 461 mg
  • Sugar Content 5 g