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Mushroom Fried Rice

Yields4 ServingsCook Time30 mins

 2 long-grain rice, rinsed
 2 tbsp kecap manis
 1 tbsp soy sauce
 1 tbsp sweet chilli sauce
 1.50 tbsp peanut oil
 2 eggs, lightly beaten
 1 brown onion, thinly sliced
 3 garlic cloves, finely chopped
 400 g mixed mushrooms (we used button and Swiss brown), thinly sliced
 1 small chicken breast fillet, chopped
 250 g green prawns, peeled, deveined, roughly chopped 4 green onions, thinly sliced
 0.25 small Chinese cabbage, finely shredded
 0.25 cup fried shallots (see tip)
 1 red chilli, thinly sliced, to serve

Cook rice following the absorption method on the packet. Drain. Spread over a baking tray, separating the rice garins with a fork. Cool to room temperature. Cover and refrigerate for 2 hours or until cold (see note).


Combine the kecap manis, soy sauce and sweet chilli sauce in a jug. Heat a wok over high heat until hot. Add 2 teaspoons of the oil and swirl to coat the wok surface. Add the egg and swirl to form a thin omelette. Cook for 30 seconds or until egg sets. Slide omelette onto a board. Roll up and thinly slice crossways.


Heat the remaining oil in wok over high heat. Add the onion, garlic and mushrooms. Stir-fry for 2 minutes or until mushrooms are tender. Add the chicken. Stir-fry for 1–2 minutes or until sealed. Add the prawns. Stir-fry for 2 minutes or until prawns turn pink.


Add the rice, green onions, cabbage and soy mixture to the wok. Stir-fry for 4-5 minutes or until rice is heated through. Stir in the sliced omelette. Sprinkle with shallots and chopped chilli, if desired. Serve.

Nutrition Facts

Servings 4