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.

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Ratings & Reviews

mayinkzoo94's Review

Lou Bear
June 15, 2014
Made this with a teriyaki pork tenderloin tonight! The whole family raved. Made plenty so will have for lunch tomorrow . This will definitely go in our rotation. Didn't have sesame oil so used canola and used chicken broth in place of the wine.

Lou Bear's Review

mayinkzoo94
June 18, 2010
This was a delicious recipe for fried rice. Served with edamame and a mango for dessert made for a delicious dinner. I made a few changes though. First I scrambled the egg before adding it in because have failed in the past when adding it with the rice in the pan as well. Second, I halved the recipe but would keep the whole amount of veggies. What I would change next time is substituting diced red bell pepper for peas. For more protein I would try adding some sort of poultry sausage or as a side with flank steak.