Meals and Courses

Mushroom and Egg-Fried Rice

cook 10 mins
  • 2 tablespoons vegetable oil
  • 200 g (7 oz) mushrooms, chopped
  • 2 spring onions
  • 1 large egg, beaten
  • 250 g (8 oz) cooked rice
  • soy sauce, to serve
  • Heat the oil in a large frying pan and add the mushrooms and spring onion. Stir-fry over a medium heat for 4–5 minutes until the mushrooms have softened.
  • Increase the heat and add the beaten egg to the pan. Cook for a further 2 minutes, stirring frequently, until the egg is cooked. Stir in the rice and heat until it is really hot, then remove from the heat and spoon the mixture into bowls.
  • Serve immediately with soy sauce.
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