Mushroom Fried Rice

Mushrooms have all the attributes of a superfood – nutrient-rich, low in kilojoules and high in antioxidants – and add plenty of flavour to this fried rice dish. An affordable, filling meal.

Mushroom Fried Rice

Mushroom Fried Rice

Cook Time: 30 minutes
Total Time: 30 minutes
Course: Rice
Servings: 4
Author: The Cook



  • Cook rice following the absorption method on the packet. Drain. Spread over a baking tray, separating the rice grains with a fork. Cool to room temperature. Cover and refrigerate for 2 hours or until cold<em> (see notes)</em>
  • Combine the kecap manis, soy sauce and sweet chilli sauce in a jug. Heat a wok over high heat until hot. Add 2 teaspoons of the oil and swirl to coat the wok surface
  • Add the egg and swirl to form a thin omelette. Cook for 30 seconds or until egg sets. Slide omelette onto a board. Roll up and thinly slice cross-ways
  • Heat the remaining oil in wok over high heat. Add the onion, garlic and mushrooms. Stir-fry for 2 minutes or until mushrooms are tender
  • Add the chicken. Stir-fry for 1-2 minutes or until sealed. Add the prawns. Stir-fry for 2 minutes or until prawns turn pink
  • Add the rice, green onions, cabbage and soy mixture to the wok. Stir-fry for 4-5 minutes or until rice is heated through. Stir in the sliced omelette. Sprinkle with shallots and chopped chilli, if desired.


Long-grain rice is best cooked and chilled 1 day before making the fried rice.
Fried shallots (available from Asian grocery stores) add a lovely crunch to the finished dish. Once the packet is opened, store shallots in the freezer.


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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