Recipes
Mushroom Fried Rice with Crispy Egg
This recipe combines purple jasmine Thai rice with king oyster mushrooms and leeks, but the real star is the egg fried on ginger-infused breadcrumbs. While purple rice adds visual appeal, regular jasmine rice works well too. The crispy-bottomed eggs crown a flavourful rice mixture, creating a surprisingly quick weeknight meal.
Serves
2
Prep Time
25 min
Cook Time
12 min
Print RecipeIngredients
For Rice
- 2 tbsp (30 mL) olive oil
- 3-4 king oyster mushrooms, cut lengthwise in 1/4-inch-thick slices
- 1 cup (250 mL) chopped leeks
- 1 tbsp (15 mL) unsalted butter
- 2 cloves garlic, minced
- 1 tsp (5 mL) grated ginger
- 2 cups (500 mL) cooked purple jasmine Thai rice
- 2 tbsp (30 mL) soy sauce
- 2 green onions, thinly sliced on the diagonal
For Eggs
- 2 tbsp (30 mL) unsalted butter, divided
- 6 tbsp (90 mL) Panko bread crumbs mixed with 2 tsp grated ginger, divided
- 2 large eggs
Instructions
Fried Rice
- Step 1
In skillet set over medium-high heat, add oil and heat to shimmering, add mushrooms and cook until golden, about 3 minutes, turning often. Transfer to a plate and set aside.
- Step 2
To skillet, add leek, butter, garlic, ginger, rice and soy sauce and stir-fry 2 minutes, add green onion and stir-fry 1 minute more. Keep rice warm while frying eggs.
For Eggs
- Step 1
In a skillet over medium heat, melt 1 tablespoon butter. Spoon 3 tablespoons Panko mixture into centre of a non-stick pan and use back of spoon to flatten. Fry until bottom is golden and slightly crispy, then crack egg on top and cook until white has set, about 2 minutes more. Repeat process with remaining egg.
- Step 2
To serve, divide rice onto two warmed plates, set crispy egg on top and serve immediately.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 740 |
| Fat | 39 g |
| Saturated Fat | 15 g |
| Trans Fat | 0 g |
| Carbohydrate | 82 g |
| Fibre | 9 g |
| Sugars | 6 g |
| Protein | 24 g |
| Sodium | 1063 mg |
