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5 from 3 votes

Teriyaki mushroom egg fried rice bowls

Prep Time30 mins
Total Time30 mins
Course: Main meal
Servings: 2
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.