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Recipe: Pork Fried Rice with Mushrooms and Peas


Recipe: Pork Fried Rice with Mushrooms and Peas
Janet A. Zimmerman
Fried rice is a great way to use up a few leftovers while creating a tasty dinner for two. The best rice for fried rice is leftover from the day before. If you’re making rice specifically for this dish, make sure you have time to let it cool thoroughly. Feel free to substitute cooked beef, shrimp or chicken for the pork and other vegetables for the peas and mushrooms. For a vegetarian version, substitute firm tofu for the pork or add an extra egg.

Yield: 2 servings


  • 2 cups cooked rice (1/2 cup raw rice, cooked according to package directions)
  • 6 oz. white or crimini mushrooms
  • Vegetable oil
  • Kosher salt
  • 2-3 oz. snow peas (about 1 cup)
  • 2 or 3 ounces cooked pork, diced (about 1/2 cup)
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 2 or 3 green onions, diced (about 1/2 cup)
  • 1/2 small red bell pepper, diced (about 1/2 cup)
  • 1 egg, beaten
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon Asian chile sauce or Sriracha sauce (optional)


1. If the rice is refrigerated, bring to room temperature. Break apart any clumps. Set aside.

2. Wash the mushrooms well to remove any dirt. Remove the stems from the mushrooms and cut into quarters or eighths, depending on size. Place in a small saute pan and add enough water just to cover the mushrooms. Sprinkle with salt and add 1 tablespoon oil. Set the pan over high heat and bring to a boil. Adjust the heat to keep the mushrooms at a boil and cook until the water evaporates. Stir to brown the mushrooms in the oil. Remove the mushrooms from the pan and set aside.

3. Trim and string the peas, if necessary. Cut peas into 2 or 3 pieces, depending on size (you want lengths of about 1 inch). Bring a pot of salted water to a boil and blanch the peas for 1 to 2 minutes. Drain and set aside.

4. Place the mushroom pan over medium high heat and add enough oil to coat the bottom of the pan. The oil should be hot but not smoking. Add the garlic and ginger and cook, stirring, for about a minute. Add the onion and bell pepper and fry, stirring, until they brown slightly, about 2-3 minutes. Add the rice and cook for another 2 to 3 minutes, stirring. Add the pork and stir to mix in.

5. Turn the heat down to medium. Move the rice mixture to the perimeter of the pan. Add enough oil to the coat the middle of pan and let it heat up. Add the egg and stir for a minute or so to scramble, breaking up into medium sized curds. When cooked, stir into the rice mixture.

6. Turn the heat down to low. Stir in the reserved peas and mushrooms. Add the soy sauce, vinegar, sesame oil, and chile sauce and vinegar and toss gently to coat.

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