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.
Mushroom Fried Rice
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
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