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It’s hard to beat fried rice when it comes to tasty comfort foods and this recipe makes good on the dish’s reputation. The rice is packed with all-stars—we’re talking crispy shiitake mushrooms, salty soy sauce, and spicy ginger, among other things. You’ll top it off with frizzled eggs, aka eggs that are fried until the edges are crispy. It’s an easy vegetarian dinner that goes long on flavor while staying short on time and dishes. Seriously, the whole thing can be on the table in under 30 minutes. Pro-tip: Great fried rice relies on cooked and then cooled grains of white rice, which allows them to get crispy in the pan. To make this an easy every week meal, freeze pre-cooked portions of white rice so that you can defrost overnight and be ready to go.


Credit: Caitlin Bensel

Recipe Summary

20 mins
25 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Cook mushrooms, stirring occasionally, until browned, 4 to 6 minutes. Season with ¾ teaspoon salt and ¼ teaspoon pepper; transfer to a plate.

  • Add 1½ tablespoons oil to skillet. Add white parts of scallions, ginger, and garlic. Cook, stirring often, for 1 minute. Add rice and cook, stirring occasionally, until rice is crisp, about 4 minutes. Stir in snap peas, sweet peas, soy sauce, vinegar, and mushrooms; cook for 2 minutes. Divide among serving bowls. Wipe skillet clean.

  • Heat remaining 1½ tablespoons oil in skillet over medium. Crack eggs into hot oil and cook until whites are set and edges are crispy, 3 to 4 minutes. Season with remaining ¼ teaspoon each salt and pepper. Serve eggs over rice. Top with scallion greens.

Nutrition Facts

459 calories; fat 23g; cholesterol 186mg; fiber 4g; protein 13g; carbohydrates 51g; sodium 722mg; sugars 4g.