Teriyaki Mushroom Egg Fried Rice Bowls

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Simple homemade egg fried rice, topped with steamed pak choi and DELICIOUS teriyaki mushrooms. The sauce is sticky, sweet and salty!

Aerial shot of an egg fried rice bowl with teriyaki mushrooms and pak choi.

Hoooly yum. These teriyaki mushroom bowls are the bomb. Excuse the obnoxiousness, but seriously – juicy mushrooms in a sweet, salty and sticky sauce? They totally deserve it. Especially when they’re served with homemade egg fried rice and steamed pak choi – an East Asian-inspired bowl of deliciousness.

Okay, I’ll stop with the clichés now. I just wanted to make it clear just how amazing this recipe is (if I do say so myself) before moving on.

Homemade teriyaki sauce

The teriyaki sauce is actually really easy to make – it’s mostly just soy sauce and honey, with a few additional ingredients for extra pops of flavour (has there ever been a time when fresh garlic didn’t improve a dish?). Let the mushrooms bubble away in the sauce for a little while until it thickens up and gets nice and sticky. I tell you, these teriyaki mushrooms are dangerously good.

Moving on to the rice before I pass out…

A white bowl filled with teriyaki mushrooms and egg fried rice.

Homemade egg fried rice

Egg fried rice is a brilliant way to use up leftover rice from the night before. You can use freshly cooked rice if you prefer, but it’s actually better to use leftover rice – it’s a bit dryer and just seems to work better. Just add some scrambled eggs and a dash of soy sauce, and you’ve got egg fried rice! Of course, you can liven it up with added veggies if you like, but since I was serving mine with those amazing teriyaki mushrooms, I kept mine simple.

And finally, the pak choi, which I simply steamed. With such strong flavours in the teriyaki mushrooms, I wanted to keep it simple. You could use broccoli, asparagus, or any other green cabbage if you can’t find pak choi.

So there are a few elements to this recipe, but trust me, they all work so well together. It’s worth using a few pans for these teriyaki mushroom egg fried rice bowls!

A bowlful of egg fried rice, teriyaki mushrooms and pak choi.

Teriyaki Mushroom Egg Fried Rice Bowls

Simple homemade egg fried rice, topped with steamed pak choi and DELICIOUS teriyaki mushrooms. The sauce is sticky, sweet and salty!

If you’ve cooked this recipe, don’t forget to leave a star rating!

5 from 7 votes
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 2
Calories: 447kcal
Author: Becca Heyes


For the teriyaki mushrooms:

  • 1/2 tbsp oil
  • ~ 16 medium mushrooms, quartered
  • 1 tbsp honey or agave
  • 1 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 1/2 tsp minced ginger
  • 1 clove garlic, minced
  • Black pepper

For the pak choi:

  • 1 head pak choi
  • 2 tbsp water

For the simple egg fried rice:

  • 1/2 tbsp oil
  • 3 eggs, lightly beaten
  • 250 g cooked white rice (~ 1 2/3 cups)
  • 1 tbsp soy sauce

To serve:

  • 1 tsp sesame seeds
  • 1 small spring onion, sliced


  • Heat the oil in a frying pan, and add the quartered mushrooms. Cook over a medium heat for 5 minutes, until soft.
  • In a small bowl, add the honey / agave, rice vinegar, soy sauce, ginger, garlic, and plenty of black pepper. Mix to combine, and pour over the mushrooms. Cook over a medium-high heat for another few minutes, stirring regularly to prevent burning, until the sauce has reduced and become sticky.
  • While the mushrooms are cooking, prepare the pak choi. Remove the end, and separate into separate leaves. Place the leaves in a frying pan with a little water, and bring to a simmer. Steam for around 5 minutes, or until tender.
  • To make the egg fried rice, heat a little oil in a frying pan, and add the eggs. Cook over a fairly low heat for 5 minutes, stirring regularly, until fully cooked. Add the cooked rice and soy sauce, and cook until hot.
  • Serve the egg fried rice topped with the teriyaki mushrooms, steamed pak choi, and some sesame seeds and chopped spring onions.


If you have leftover rice, that will make this recipe quicker to make. If not, you can cook the rice fresh.


Nutrition Facts
Teriyaki Mushroom Egg Fried Rice Bowls
Amount Per Serving (1 portion)
Calories 447 Calories from Fat 139
% Daily Value*
Fat 15.4g24%
Saturated Fat 3.2g16%
Cholesterol 246mg82%
Sodium 1622mg68%
Potassium 1331mg38%
Carbohydrates 58.9g20%
Fiber 5.2g21%
Sugar 15.2g17%
Protein 21.9g44%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

Tried this Recipe? Leave a Comment!Comments and star ratings really help support the site – thank you!

Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/2 the recipe.

Why not start your meal with another Japanese dish – light and crispy vegetable tempura:

Vegetable tempura

5 from 7 votes (3 ratings without comment)

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Recipe Rating


  1. Your recipes are a real inspiration.. who needs meat! Have tried so many of your recipes and all have been delicious I can’t get enough! Keep up the good work you are transforming people’s lives!5 stars

  2. This was phenomenal! Added sesame oil, carrots, peas, and onions (and used 3 cloves garlic). Husband had two bowls! Adding to my recipe box ?5 stars

  3. Just a heads up…if you use soy sauce, this isn’t really gluten free. Tamari is a good substitute but it can be really salty. I cannot wait to try this out, it looks incredible!5 stars