Carrot, Peas and Mushroom Fried Rice Recipe

Name: Carrot, Peas and Mushroom Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoons vegetable oil; 1/2 inch ginger finely chopped or minced; 2 cloves garlic or as needed, minced; 2 each scallions, spring or green onions thinly sliced, or baby leeks; 1 cup mushrooms, button or cremini, sliced; 1 small carrots cut into small cubes; 2 cups rice cooked from leftover; 1/2 cup peas, frozen; 1/2 cup corn fresh or frozen; 1 large eggs cooked and scrambled, optional; 2 tablespoons soy sauce, tamari or to taste; 1 teaspoon sesame oil; 1/2 tablespoon rice vinegar or to taste; 1 teaspoon sugar

Servings: persons

1 tablespoons vegetable oil
1/2 inch ginger finely chopped or minced
2 cloves garlic or as needed, minced
2 each scallions, spring or green onions thinly sliced, or baby leeks
1 cup mushrooms, button or cremini, sliced
1 small carrots cut into small cubes
2 cups rice cooked from leftover
1/2 cup peas, frozen
1/2 cup corn fresh or frozen
1 large eggs cooked and scrambled, optional
2 tablespoons soy sauce, tamari or to taste
1 teaspoon sesame oil
1/2 tablespoon rice vinegar or to taste
1 teaspoon sugar

1
Heat the oil in a large nonstick skillet or a wok over medium-high heat until hot.
2
Add the garlic, ginger and scallions, stirring constantly, and cook for about 40 seconds to 1 minute until very fragrant.
3
Add the mushrooms, stirring often, and cook for about 5 minutes until some of the moisture has been evaporated and mushrooms become soft.
4
Stir in the carrots, and cook for about 3 minutes until tender.
5
Meanwhile in a small bowl, mix together the sauce ingredients until well blended.
6
Add the rice into the pan or wok, stirring often, and cook until the rice is heated through, about 2 minutes.
7
Pour the sauce over, add the corn and peas into the pan, stirring frequently, and cook another 2 minutes until the corn and peas are cooked through, vegetables and rice are evenly coated.
8
Stir in the scrambled eggs until well combined.
9
Serve warm.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoons vegetable oil, 1/2 inch ginger finely chopped or minced, 2 cloves garlic or as needed, minced, 2 each scallions, spring or green onions thinly sliced, or baby leeks, and more.

Yes, Carrot, Peas and Mushroom Fried Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Carrot, Peas and Mushroom Fried Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions