Pregnancy Friendly Classic Mushroom Fried Rice
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Learn more →Ingredients
4 servings
- 3 cups cooked long-grain white rice, day-old and cold
- 3 tbsp neutral oil (such as vegetable or canola oil), divided
- 3 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- ¼ tsp salt
- 10 oz cremini or shiitake mushrooms, stems trimmed, sliced ¼ inch thick
- 4 scallions, white and green parts separated, thinly sliced
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- ¼ tsp white pepper
- 1–2 tsp sriracha (optional)
Instructions
- 1
In a small bowl, whisk the eggs with 1/4 tsp salt until the yolks and whites are fully combined.
- 2
Heat a large wok or 12-inch skillet over high heat until a drop of water evaporates on contact. Add 1 tbsp of the neutral oil and swirl to coat. Pour in the eggs and let them sit undisturbed for 10 seconds, then fold and scramble into large, just-set curds, about 30–45 seconds total. Transfer to a plate and set aside.
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