Mushroom Egg Fried Rice

Mushroom egg fried rice. A delicious and nutritious one pot meal with sweet corn and green peas. You can use carrot, baby corn, cauliflower, beans or any vegetable of your choice. An easy and quick to make yet absolutely delicious and flavorful rice. You can also use leftover rice to make this fried rice.

You may like some more rice recipes on this blog.

1. Mexican green rice

2. Tricolor rice

3. Carrot rice

4. Mexican rice

5. Beetroot rice

6. Mint rice

7. Spanish moulded rice

8. Aloo chutney pulao

9. Korean rice

10. Corn peas barista fried rice

11. Easy pulao

12. Saffron rice

13. Mix vegetable fried rice

And here are some Indo Chinese recipes

1. Ginger noodles

2. Broccoli mushroom noodles with sriracha sauce

3. Mint noodles

4. Schezwan paneer

5. Paneer capsicum stir fry

This week Preethi Prasad of Preethicuisine suggested the theme Lunar New Year Fest for 284 #Foodiemonday bloghop. Preethi suggested us to make some dishes according to lunar new year. And my contribution is this delicious Chinese style fried rice with eggs and mushrooms. Preethi has an amazing blog with numerous delicious and healthy recipes. I have bookmarked her unique recipe Raw banana fried rice to try. Do visit her space for many more wonderful recipes.

For this recipe rice shouldn’t be over cooked add sticky. You can use leftover rice to make this fried rice. I have quartered the mushrooms but you can chop the mushrooms into small pieces if you like. Cauliflower, carrot, baby corn, French beans or any vegetable can be used in this rice. Add your favourite vegetables and sauce and enjoy the delectable taste. Adding more fresh vegetables will make your rice more nutritious and colorful. You can serve it with manchurian, chilli chicken, schezwan paneer etc. But this rice is superbly delicious and flavorful so you don’t need any side dish with it.


Basmati rice – 1 cup

Mushroom – 200 gram

Onion – 2, sliced

Green chilli – 2, finely chopped

Egg – 2

Frozen sweet corn – 1/3 cup

Frozen green peas – 1/2 cup

Salt to taste

Vinegar – 2 tablespoon

Green chili sauce – 1/2 tablespoon

Soya sauce – 1 tablespoon

Schezwan sauce – 2 tablespoon

Oil – 2 tablespoon + 2 teaspoon


1. Rinse the rice well and soak in water for 15 minutes. Boil sufficient water in a pan. When water starts to boil add drained rice and stir. Cook the rice until rice becomes soft but not mushy.

2. Remove from heat when 90 percent cooked and immediately pour into a colander to strain the water.

3. Wash the mushrooms. Chop each mushroom into 4 pieces.

3. Heat 2 tablespoon oil in a pan or wok. Add sliced onion and finely chopped green chilli. You can also add a few minced garlic if you want. Fry till onion starts to change it’s colour.

4. Add quartered mushrooms and little salt. Mix well. Mushrooms will release water so cover and cook till dried up. Keep stirring in between.

5. Now add green peas and sweet corn. Saute for 2 minutes more.

6. Add the cooked rice, all the sauce, vinegar and salt. Add salt carefully. We are using sauce and sauce contains salt. Mix well.

7. With the help of a spatula place the rice on the sides of the wok or pan and make a hole in the middle. Add two teaspoon oil and break 2 eggs in the middle.

8. Stir well to cook the eggs just like bhurji or scramble eggs. You can add 2 more eggs if you want. Now mix everything well. Stir gently to avoid breaking the rice.

9. Taste and adjust the seasoning. You can add more sauce or vinegar if required. Fry the rice for 1 – 2 minutes more. Enjoy the mushroom egg fried rice with chilli chicken, schezwan paneer, manchurian etc.


1. You can use any vegetable of your choice to make the rice more colorful and nutritious.

2. Increase or decrease the amount of sauce according to your taste.

3. You can add more green chilli if you want your rice spicy. Or skip if you are making for kids.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Dhania Or Cilantro/Coriander Mushroom

Dhania or cilantro/coriander mushroom.
Easy to make and delicious dry mushroom curry. You can serve it as a party side dish too.

Protein rich mushrooms are a great source of vitamins and powerful antioxidants.
And a great source of protein for vegetarian people.

You can get two more mushroom recipes here

Mushroom dopeaja


Microwave mushroom

Here is the recipe of delicious coriander mushroom. Just make a paste of cilantro, green chilli, garlic, ginger, green peas and tomato. And cook with mushrooms, onion and some spices. Easy isn’t it ūüėä


Mashroom – 250 gram

Onion – 1 finely chopped

Garlic – 4 cloves

Ginger – 1/2 inch piece

Chopped coriander or cilantro leaves – 1 cup

Green chilli – 2

Green peas – 1/4 cup

Tomato – 1 large

Cumin seeds – 1/2 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Garam masala powder – 1/4 teaspoon, optional

Black pepper powder – 1/2 teaspoon

Oil – 2 tablespoon

Salt to taste

Lemon juice – 1 teaspoon


Wash and clean the mushrooms and chop them.
If you have small mushrooms make them half and if you have larger size mushrooms cut into 4 pieces.

Grind garlic, ginger, cilantro leaves, green chilli, green peas and tomato. Make a smooth paste.

Heat oil in a pan. Add cumin seeds. When cumin seeds start to splutter add finely chopped onion. Fry till onion becomes light brown.

Now add the ground cilantro, ginger, garlic, chilli, peas and tomato paste.
Saute and add cumin powder, coriander powder, turmeric powder, black pepper powder and garam masala powder.

Saute till oil leaves the sides.
Add chopped mushrooms and salt. Mix well. Cover and cook on medium low heat. Mushrooms leaves water.
Stir occasionally. You can add little water if require.

Cook till the mushrooms dried up and cooked.
Switch off the heat.

Add lemon juice and mix well. Taste and adjust salt and lemon juice if require.
Serve hot with roti, paratha, naan or any bread.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Mushroom Dopeaja 

Mushroom dopeaja. Or a thick curry of mushrooms with double onions. A lightly flavourful, delicious and easy to cook mushroom recipe goes well with pulao, paratha, roti or Indian flat bread.

Low calorie, iron and vitamins rich mushrooms are low in carbohydrates and high in fiber. And mushrooms have no fat and no cholesterol. Its helps in weight loss increases the strength of immunity system. Some other health benefits of mushrooms include relief from cancer, diabetes and high cholesterol.

Mushrooms are rich in protein too. Best for vegetarian people who don’t take meat products. Because you need to take protein to maintain healthy cells in your skin, muscle and organs.

So include this nutritious mushrooms to your diet.


Mushroom – 200 gram

Onion – 1 medium chopped

Garlic – 3 – 4

Ginger – 1/2 inch piece

Green chilli – 2 – 3 or to taste

Tomato – 2 large

Green cardamom – 1

Onion – 1 large

Black pepper powder – 1 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1/4 teaspoon, optional

Kashmiri red chilli powder – 1 tablespoon

Oil – 2 tablespoon

Salt to taste

Cream – 1 tablespoon

Water as require

Coriander leaves to garnish


If you have large size mushrooms chop in 4 pieces lengthwise and if small make 2 pieces.

Wash and soak in hot water with 1/2 teaspoon salt for few minutes.

Cube 1 large onion and separate the layers.

Make a paste of 1 medium onion, garlic and ginger.

Grind the tomatoes, green chilli and cardamom.

Heat oil in a pan. Add the onion, ginger and garlic paste. Saute till the oil leaves the sides.

Add the ground tomato paste, green chilli and cardamom. Add green chilli according to your spice tolerance.

Add all the dry spices. Saute till oil leaves the sides.

Remove from flame and add the well beaten cream. Mix well and cook again for few seconds stirring constantly.

Add mushrooms, cubed onion and salt. Mix well. Saute for 1 – 2 minutes.

Add water as require to make thick gravy. Let it boil. Cover and cook on low flame for 10 minutes.

Remove the cover. If you feel its runny cook for some more time on high flame or you can add little more water if require.

Taste and adjust the seasoning. You can add 1 tablespoon cream at this stage. I didn’t.

Garnish with coriander leaves and serve hot with pulao, fried rice, paratha, puri, roti or Indian flat bread.