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.

No additional tips available.

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

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.

Carrot, Peas and Mushroom Fried Rice

How did you like this recipe?

Frequently Asked Questions