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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 minutes
Cook Time 10 minutes minutes
Servings 2
Calories 295 kcal
Author Neil
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
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.
Calories: 295 kcal | Carbohydrates: 47 g | Protein: 11 g | Fat: 8 g | Saturated Fat: 1 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 3 g | Sodium: 1019 mg | Potassium: 639 mg | Fiber: 6 g | Sugar: 8 g | Vitamin A: 504 IU | Vitamin C: 29 mg | Calcium: 56 mg | Iron: 2 mg