This Chicken and Mushroom Fried Rice is my grandma’s old recipe. By far, this is the best chicken and mushroom fried rice I have ever tasted in my entire life. It’s quite to easy to create but the taste is simply delicious.
Rice is staple in our family table. Grandma’s fried rice? Well, let’s consider it as staple during family occasions.
By far, it’s the most tasty and humble fried rice recipe I have ever tasted and seen in my entire life. My grandpa used to tell me that he fell in love with my grandma through this food. I guess it’s true when you say that the way through a man’s heart is through his stomach. Haha.
But in all seriousness, this fried rice is rich in flavor though the ingredients are quite simple and can be found in almost everyone’s pantry. Every time my wife makes this fried rice, it reminds me of my childhood days and the times when my grandma cooked this recipe and asked me to get her not-even-a-secret ingredient, that is, sesame oil.
She said it’s a secret ingredient. I did believe her that it was the secret ingredient but now that I am grown, I have come to realize that it’s really not a secret ingredient at all. She tricked me.
Though there’s no secret ingredient, her recipe is always used in our kitchen. Always. Whatever the occasion is or even if there’s no occasion, my wife or I use her recipe when someone asks for fried rice.
There is no such thing as fried rice overload when the fried rice is super yummy and packed with a lot of flavors.
Did I forget to say that this chicken and mushroom fried rice can be made in 15 minutes or less? Oh yes, this good meal can be made in such short time.
So, let’s dig in and make this good, old chicken and mushroom fried rice.
In a small bowl, mix egg and water. Beat the mixture until ingredients are mixed.
Melt butter in a skillet over medium low heat. Fry egg for 1 to 2 minutes. Remove from skillet and shred the eggs into small pieces.
Heat oil in the same skillet. Add the onions, carrots, green peas, and mushroom. Saute until semi-soft. Add the cooked rice, soy sauce, pepper, chicken, and sesame oil. Stir fry for 3-5 minutes, then, stir in the egg and green onions. Serve warm.
- 1 egg
- 1 tbsp water
- 1 tbsp butter
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1 carrot, chopped
- ½ cup whole baby bella mushroom
- ½ cup green peas, cooked
- 2 cups cooked white rice, cold
- 2 tbsp soy sauce
- 1 tsp ground black pepper
- 1 cup chicken meat, cooked and chopped
- ½ tsp toasted sesame oil
- 2 green onions, thinly sliced
- In a small bowl, mix egg and water. Beat the mixture until ingredients are mixed.
- Melt butter in a skillet over medium low heat. Fry egg for 1 to 2 minutes. Remove from skillet and shred the eggs into small pieces.
- Heat oil in the same skillet. Add the onions, carrots, green peas, and mushroom. Saute until semi-soft. Add the cooked rice, soy sauce, pepper, chicken, and sesame oil. Stir fry for 3-5 minutes, then, stir in the egg and green onions. Serve warm.
