Mushroom fried rice recipe with egg, carrot and peas

If you're looking for a yummy vegetarian recipe, you've got to try this mushroom fried rice.
Some folks think that food can't be tasty without meat, but that's just not true. Lots of non-meat items are packed with flavor, and mushrooms are a perfect example. This dish will totally change your mind about vegetarian food, trust me.

Preparing this delicious mushroom fried rice is not difficult once you grasp the basic technique. I'll be using Shitake, button, and king oyster mushrooms to make this fried rice super delicious and totally satisfying.

Here is my latest recipe- Mushroom Fried Rice.

#mushroomfriedrice #friedricerecipe

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Recipe:
(Please download the recipe and read the full details at https://tasteasianfood.com/mushroom-fried-rice/ )

Ingredients A
350g leftover cooked rice
5 dried shitake mushrooms
100g king oyster mushrooms
80g fresh button mushrooms
100g carrot
1 tbsp chopped garlic
3 tbsp green peas
4 tbsp vegetable oil for frying
1 egg
Ingredients B
1.5 tbsp light soy sauce
1/2 tsp dark soy sauce
1 tbsp vegan oyster sauce
2 tsp sesame oil
1/8 tsp ground white pepper
Ingredients C
1 tbsp fried garlic
1 tbsp chopped green onions

Method
Preparation
- Soak the dry shitake mushrooms in advance until they become soft. - Then, cut all the mushrooms you have chosen into small pieces or strips.
- Remove the cooked rice from the refrigerator and let it return to room temperature.
- Use a clean hand with a glove to break up any lumps and separate each grain.
- Prepare a tablespoon of freshly chopped garlic and another tablespoon of fried garlic.
- Combine ingredient B to form the stir-fry sauce for the fried rice.
Cooking
- Add vegetable oil to a large wok or frying pan, then pour in a beaten egg to make a thin omelet. Then, use the wok spatula to break the omelet into small pieces.
- Add more oil to the wok and sauté the chopped garlic. When the chopped garlic releases its fragrance, add the mushrooms and carrots. Then, add some water to the sauteed mushrooms and carrots and cook for 2-3 minutes until the carrots turn soft.
- Add half the prepared stir-fry sauce to the mushrooms and carrots. Stir-fry until they absorb all the flavor, then remove them from the wok.
- Add the cooked rice to a clean wok with oil. Stir-fry the rice over low heat, gradually increasing to medium-high to stir-fry the rice until it develops an aromatic wok aroma.
- Add the remaining stir-fry sauce.
- Return the mushrooms, carrots, and green peas to the wok and combine them with the fried rice. Turn to high flame, quickly stir, and combine all the rice and the mushrooms.
- Turn off the heat and add the spring onions. The rice's latent heat will partially cook it.
- Dish out and serve.

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