Fried Rice with Shiitake Mushrooms and Sugar Snap Peas

Chef Richard 8 Servings 25 minutes

You can make this vegetarian main course in less than a half an hour, especially if you already have leftover cooked rice on hand (or the rice can be cooked, then quick-chilled in the freezer while you prepare the remaining ingredients). If you like your fried rice on the spicy side, add one to two teaspoons of bottled Asian chili-garlic sauce when adding the rice.


  • 5 tablespoons vegetable oil, divided
  • 12 ounces fresh shiitake mushrooms, stems removed, caps sliced
  • 1 8-ouce package trimmed fresh sugar snap peas, halved diagonally
  • 4 garlic cloves, minced
  •  2 tablespoons minced peeled fresh ginger
  • 1¾ cups thinly sliced green onions (about 6 large)
  • 3 cups cooked long-grain white rice, cooled
  • 3 tablespoons soy sauce plus additional for serving
  • 2 tablespoons oyster sauce
  • 3 large eggs, beaten to blend


  • Heat 3 tablespoons oil in large nonstick skillet over medium-high heat.
  • Add mushrooms and sugar snap peas and sauté until mushrooms are tender, about 7 minutes.
  • Add 1 tablespoon oil to skillet, then add garlic and ginger; sauté 3 minutes. Add green onions; stir 1 minute.
  • Stir in rice, 3 tablespoons soy sauce, and oyster sauce and sauté until rice is coated and heated through, about 4 minutes.
  • Using wooden spoon, push rice mixture to 1 side of skillet.
  • Add remaining 1 tablespoon oil to empty part of skillet, then pour in beaten eggs and stir with wooden spoon just until eggs are cooked through, breaking up into small pieces, about 1 minute.
  • Mix eggs into rice mixture. Season to taste with salt and pepper,
  • Transfer fried rice to bowl,. Serve, passing additional soy sauce.