Korean Style Mushroom Egg Fried rice / Stir Fried rice !!

Today’s recipe is simple mushroom egg fried rice and prefect meal/ lunch for the winter. Vegetables can be added as per wishes & for vegans avoid the egg. Leftover rice & chicken were best ingredients to make a exquisite fried rice.

Also check : Chinese Egg & Vegetable Fried Rice ; Mushroom & Capsicum Fried Rice ; Spinach, broccoli & Mushroom Stir Fried Rice.

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Egg – 2 nos. (room temperature)

Mushrooms – 2 cups (chopped )

Green capsicum – 1 no.

Carrot – 1 cup (julienne / cut lengthwise)

Onion – 1 (finely chopped)

Olive oil – 3 tsp

Garlic – 2 cloves (chopped)

Ginger – small pieces (chopped)

Steamed Jasmine Rice – 1 cups

Soy sauce (low sodium) – 2 tsp

Roasted Sesame oil – 1 tsp

Rice vinegar – 2 tsp (optional)

Red Chili flakes – as per taste / spice

Spring onions – finely chopped

Salt to taste

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  • Season the rice with rice vinegar, sesame oil,1/4 tsp salt & keep it aside.
  • Heat the oil on the big pan, first fry the eggs with a pinch of salt, remove from pan & keep aside.
  • In the same pan, add chopped onions, garlic, ginger and saute it for 2 minutes.
  • After that add carrot and saute it for 3 minutes.
  • Now add the mushroom, capsicum & cook it for another 4 minutes.
  • Once the vegetables cooked, mix the egg, add the seasoned rice, soy sauce, red chili flakes, salt to taste and stir it for 2 – 5 minutes.
  • Garnish with chopped spring onions.
  • Serve hot and enjoy it! with sauces !!

4 Comments Add yours

  1. Bonnie Eng says:

    This looks so good!

    1. thank u Bonnie 🙂

  2. Malar says:

    Looks awesome Preethi!!

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