Photo: Oxmoor House
Prep Time
5 Mins
Cook Time
7 Mins
Yield
4 servings (serving size: 1 cup)

When you're making instant brown rice for this recipe, add extra flavor by cooking the rice in vegetable broth (a 14-ounce can) instead of 1 3/4 cups water.

How to Make It

Heat sesame oil in a large nonstick skillet over high heat. Add mushrooms and next 4 ingredients; stir-fry until tender. Add cooked rice; stir-fry 2 minutes. Push rice mixture to sides of pan, forming a well in center. Add egg to center of pan, and let cook 30 seconds; toss with rice, and stir-fry until egg is cooked. Stir in soy sauce and remaining ingredients; cook until thoroughly heated.

Cooking Light Superfast Suppers

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