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+ servings
Overhead shot of a blue bowl of Chinese mushroom stir fry
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5 from 1 vote

Mushroom Stir Fry With Rice

Mushroom stir fry with rice, my favourite recipe when l want something nutritious and delicious without spending too much time in the kitchen. A great under 30 minute dinner idea. Vegetarian and vegan friendly.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Chinese
Servings: 2 people
Calories: 505kcal

Ingredients

  • 250 g closed-cup mushrooms
  • 1 red pepper
  • 1 yellow pepper
  • a handful of fresh baby spinach
  • 2 spring onions
  • 3 garlic cloves
  • 1 teaspoon grated ginger
  • 1 tablespoon vegetable oil
  • 2 tablespoon soy sauce
  • 1 tablespoon dark soy sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon Chinese 5 spices
  • 1 teaspoon chopped parsley
  • 1 cup rice
  • a pinch of salt

Instructions

  • To make the rice, wash it under cold water until the water runs clear.
  • Add it to a pan together with 1 cup of cold water and a pinch of salt.
  • Cook on a very low heat with the lid covered until the water is absorbed.
  • Remove from the heat and let the pan covered with a lid for about 5-10 minutes.
  • To make the stir fry, chop the spring onions and garlic cloves.
  • Add the vegetable oil to the wok and heat it up on a high heat.
  • Next, add the spring onions, garlic and ginger to the wok and stir for about 10-20 seconds so that the flavours can be released. Do not stir it for too long, or the garlic will become bitter.
  • Chop the peppers and mushrooms, in they go to be stirred until they begin to soften a bit. Cooking them on a high heat means the colour and crunch won't change too much.
  • The spinach can be added now too, along with the soy sauces, sesame oil and Chinese 5 spices.
  • Stir for a further 2 minutes, then remove from the heat and decorate with chopped parsley.
  • Serve with the cooked rice.

Nutrition

Calories: 505kcal | Carbohydrates: 89g | Protein: 15g | Fat: 10g | Saturated Fat: 6g | Sodium: 1525mg | Potassium: 863mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2100IU | Vitamin C: 191.5mg | Calcium: 49mg | Iron: 2.7mg