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
Recipe type: Rice
Serves: 4
Cook time: 
Total time: 
  • 2 cups long-grain rice, rinsed
  • 2 tablespoons kecap manis
  • 1 tablespoon soy sauce
  • 1 tablespoon sweet chilli sauce
  • 1½ tablespoons peanut oil
  • 2 eggs, lightly beaten
  • 1 onion, thinly sliced
  • 3 cloves garlic, finely chopped
  • 400 g mushrooms (use a mixture of varieties such as Button and Swiss brown), thinly sliced
  • 1 small chicken breast fillet, chopped
  • 250 g green prawns, peeled, deveined, roughly chopped
  • 4 spring onions, thinly sliced
  • ¼ small Chinese cabbage, finely shredded
  • ¼ cup fried shallots (see notes)
  • 1 red chilli, thinly sliced, to serve
  1. 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 (see notes)
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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.


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