Mushroom Fried Rice

My favorite takeout food is fired rice, but takeout gets expensive. This Mushroom Fried Rice is a delicious fried rice that you can make from home. Made with a variety of veggies and tasty seasoning, this fried rice recipe is the perfect dinner.

To make this fried rice recipe you start by heating the garlic and ginger in a wok over high heat until fragrant. Then you add the mushrooms and Marukan Sudachi Ponzu Sauce and stir fry for about 5 minutes. When the mushrooms have browned add the onions, edamame, and peas. In a different wok and rice, Marukan Sudachi Ponzu Sauce, and Marukan Seasoned Gourmet Rice Vinegar and stir rice until the rice is brown. Then add the mushroom mixture back in with the rice and stir fry for another couple of minutes.

Give this recipe a try for dinner.

Get more stir fry recipes here.



 

5 from 1 vote
Print Recipe

Mushroom Fried Rice

Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Asian
Servings: 4 people
Calories: 396kcal
Author: Gluten Free & More

Ingredients

  • 3 tablespoons vegetable oil , divided
  • 1 tablespoon minced garlic
  • 2 teaspoons ginger paste
  • 1- pound assorted mushrooms , cleaned, stemmed, and sliced
  • 5 tablespoons Marukan Sudachi Ponzu Sauce , divided
  • 5 green onions , sliced, white and green parts separated
  • ½ cup shredded carrot
  • ½ cup shelled edamame
  • ½ cup frozen peas
  • 4 cups cooked rice , cooled
  • 2 tablespoons Marukan Seasoned Gourmet Rice Vinegar

Instructions

  • Heat 2 tablespoons oil in a wok over high heat. Add the garlic and ginger and cook, stirring, until fragrant, about 60 seconds.
  • Add the mushrooms and 3 tablespoons Sudachi Ponzu Sauce and stir fry for 5–7 minutes or until they have released their liquid and are starting to brown. Add the white part of the onions, the carrots, edamame, and peas. Stir fry for 1–2 minutes. Remove from the pan and set aside.
  • Heat remaining tablespoon of oil in wok over high heat. Add the rice, remaining 2 tablespoons of Sudachi Ponzu Sauce, and vinegar and stir fry for a few minutes until the rice starts to lightly brown. Add the mushroom mixture back into the wok along with half the green parts of the green onions and stir fry for another 1–2 minutes. Garnish with the remaining green portion of the onion.

Nutrition

Nutrition Facts
Mushroom Fried Rice
Amount Per Serving
Calories 396 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g10%
Trans Fat 0.1g
Polyunsaturated Fat 6g
Monounsaturated Fat 3g
Sodium 454mg19%
Potassium 630mg18%
Carbohydrates 61g20%
Fiber 6g24%
Sugar 5g6%
Protein 10g20%
Vitamin A 2961IU59%
Vitamin C 13mg16%
Calcium 55mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Dinner Marukan Mushrooms Stir Fry
0 shares
Previous Post

Pumpkin Spice Latte

Next Post

Dairy-Free Tiramisu

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Sept/Oct 2023 Cover

SUBSCRIBE

NOW!

Get recipes delivered to your door with a subscription to

Gluten Free & More!

Use code MAG5OFF for $5 off any print or digital subscription!