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    Home » Recipes » Vegetarian Dinner Recipes

    Jul 19, 2016 · Modified: Jun 24, 2022 by Becca Heyes · This post may contain affiliate links · 55 Comments

    Teriyaki Mushroom Egg Fried Rice Bowls

    36.6K shares
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    Total time: 30 minutes
    Servings: 2
    5 from 6 votes
    Jump to Recipe Rate this Recipe

    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 6 votes
    Print Pin Comment
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 30 minutes
    Servings: 2
    Calories: 447kcal
    Author: Becca Heyes
    (prevents your screen from going dark)

    Ingredients

    For the teriyaki mushrooms:

    • ½ tablespoon oil
    • ~ 16 medium mushrooms, quartered
    • 1 tablespoon honey or agave
    • 1 tablespoon rice vinegar
    • 2 tablespoon soy sauce
    • ½ teaspoon minced ginger
    • 1 clove garlic, minced
    • Black pepper

    For the pak choi:

    • 1 head pak choi
    • 2 tablespoon water

    For the simple egg fried rice:

    • ½ tablespoon oil
    • 3 eggs, lightly beaten
    • 250 g cooked white rice (~ 1 ⅔ cups)
    • 1 tablespoon soy sauce

    To serve:

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

    Instructions

    • 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.

    Notes

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

    Nutrition

    Serving: 1 portion - Calories: 447 kcal - Carbohydrates: 58.9 g - Protein: 21.9 g - Fat: 15.4 g - Saturated Fat: 3.2 g - Cholesterol: 246 mg - Sodium: 1622 mg - Potassium: 1331 mg - Fiber: 5.2 g - Sugar: 15.2 g

    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? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!

    Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for ½ the recipe.

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

    Vegetable tempura

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    Reader Interactions

    Comments

    1. Elaine Eaton says

      January 22, 2020 at 3:23 am

      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

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        January 22, 2020 at 10:04 am

        Aw thank you so much Elaine! That means a lot :D

        Reply
    2. Anita Raj says

      January 11, 2020 at 5:32 am

      Fried rice is looking yummy. 😋😋
      Thank you Becca for sharing this recipe.5 stars

      Reply
    3. Verna says

      November 14, 2019 at 2:46 pm

      Simple and healthy. Cant wait to try it 😊

      Reply
    4. Emily says

      July 30, 2018 at 8:04 pm

      Hey guys, for those of u who havenever lookes for it, its actually called bok choi not pak choi.

      Reply
      • Becca @ Amuse Your Bouche says

        July 31, 2018 at 8:45 am

        It's not a mistake, both names are used: https://en.wikipedia.org/wiki/Bok_choy

        In the UK it's generally called pak choi.

        Reply
      • Deanna Cooper says

        June 07, 2021 at 5:13 pm

        @Emily, IN the Korean language the B and P are almost indistinguishable. Either is OK!

        Reply
    5. Celia says

      January 12, 2018 at 4:40 am

      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

      Reply
      • Becca @ Amuse Your Bouche says

        January 12, 2018 at 3:39 pm

        Awesome! Thank you for the feedback! :)

        Reply
    6. Jena says

      September 11, 2017 at 4:34 pm

      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

      Reply
      • Becca @ Amuse Your Bouche says

        September 13, 2017 at 4:39 pm

        Ah good to know, thanks Jena!

        Reply
    7. Whitney Abigail says

      July 30, 2016 at 10:30 am

      Looks lovely, will try it out as a little veggie meal x

      Reply
    8. Natasha Mairs says

      July 29, 2016 at 11:06 am

      This looks so good! I love egg fried rice, so will be giving this a try

      Reply
    9. Sally Akins says

      July 23, 2016 at 7:15 pm

      This is literally making my mouth water! I absolutely love mushrooms, and teriyaki mushrooms sounds even better

      Reply
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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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