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A plate of leftover mushroom and rice stir-fry with chopsticks to the side. Wok and bowl of rice at the top.
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Leftover Mushroom and Rice Stir-Fry

Leftover mushroom and rice stir-fry is a delicious, quick and easy mushroom fried rice dish based on the classic authentic Chinese restaurant favourite.
Course Dinner
Cuisine Chinese
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2
Calories 295kcal
Author Neil

Ingredients

  • 1 tablespoon vegetable oil
  • 1 small onion finely diced
  • 2 spring onions sliced
  • 2 cloves garlic crushed
  • 200 g button mushrooms sliced
  • 100 g frozen peas
  • 2 tablespoon dark soy sauce
  • 1 tablespoon sesame oil
  • 200 g cooked basmati rice
  • Freshly grated salt and pepper
  • Chopped spring onion green parts for garnish

Instructions

  • Add vegetable oil to the wok or pan. Gently heat until lightly smoking.
  • Add the small onion and stir-fry for a couple of minutes until softened.
  • Add the spring onions and crushed garlic. Stir-fry together for a further minute.
  • Add the mushrooms. Stir-fry for a further 3 – 4 minutes.
  • When the mushrooms begin to brown and release their liquid then stir in the peas, soy sauce and sesame oil. Stir well together.
  • Add the cooked rice and stir-fry until hot, about 1- 2 minutes. Turn off wok and season to taste.
  • Serve the stir-fry topped with the chopped green spring onion parts.

Nutrition

Calories: 295kcal | Carbohydrates: 47g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 1019mg | Potassium: 639mg | Fiber: 6g | Sugar: 8g | Vitamin A: 504IU | Vitamin C: 29mg | Calcium: 56mg | Iron: 2mg