30-Minute Teriyaki Mushroom Fried Rice
A quick, restaurant-style fried rice loaded with umami-rich shiitake mushrooms tossed in savory teriyaki glaze, finished with fluffy scrambled eggs and bright green peas. Ready in under half an hour, this makes an excellent side dish or light main course that comes together in a single wok.
- Prep
- 15 min
- Cook
- 12 min
- Wait
- 3 min
- Total
- 30 min
- Makes
- About 5 cups, serves 4 as a side or 2–3 as a main
Steps
Before you start
- Use cold cooked rice (ideally 1–2 days old and refrigerated) so grains stay separate and don't turn mushy
- Have all ingredients prepped and within arm's reach before you start cooking—fried rice comes together quickly
- If rice is warm or freshly cooked, spread it on a plate to cool and dry for 10 minutes
Sauté mushrooms
- Heat 1 tablespoon of vegetable oil in a large wok or 12-inch skillet over medium-high heat.
- Once shimmering (about 1 minute), add the sliced shiitake mushrooms in a single layer and let them cook undisturbed for 2 minutes to develop a light golden crust.
- Stir and cook another 2–3 minutes, until they're tender and any liquid has mostly evaporated.
- Transfer to a clean plate.
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Ready when: Mushrooms are golden-brown and soft, liquid has cooked off
Tip: Don't overcrowd the mushrooms—they need space to brown rather than steam
Scramble eggs and set aside
- In the same wok, add 1 tablespoon vegetable oil over medium-high heat.
- Once hot, pour in the beaten eggs.
- Let them set for about 30 seconds without stirring, then scramble gently, breaking them into soft curds, about 1–2 minutes.
- As soon as they're set but still a bit moist, push them to the side of the wok and transfer to the plate with mushrooms.
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Ready when: Eggs are soft-set, no longer wet in the center
Tip: Cook eggs on the lower end of medium-high; too-high heat makes them rubbery. Don't overcook—they'll continue to cook when tossed with the hot rice
Aromatics and rice
- Add the remaining 1 tablespoon vegetable oil to the wok.
- Once hot, add minced garlic and ginger, and the white and light green parts of the scallions.
- Stir constantly for about 30 seconds until fragrant.
- Add the cold rice, breaking up any clumps with the back of a wooden spoon.
- Stir-fry for 2–3 minutes, tossing often, until the rice is heated through and any remaining moisture evaporates.
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Ready when: Rice is hot, separated into individual grains, no clumps
Tip: Using cold, day-old rice prevents mushiness. If your rice is lumpy, break it up in a separate bowl first
Add peas and teriyaki sauce
- Add the frozen peas directly to the rice (no need to thaw) and toss for about 30 seconds to warm them.
- Pour in the teriyaki sauce around the edges of the wok and toss everything together for 1–2 minutes until the sauce coats the rice evenly and is absorbed.
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Ready when: Sauce has coated the rice, peas are warm, no pooling liquid at the bottom
Tip: If the wok seems dry, add the teriyaki sauce in two stages—this helps it distribute evenly rather than pooling
Return mushrooms and eggs, finish
- Add the cooked mushrooms and scrambled eggs back to the wok and gently fold them in, being careful not to mash them.
- Toss for about 30 seconds to combine.
- If using sesame oil, drizzle it in and toss once more.
- Top with the reserved dark green scallion tops.
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Ready when: All components are combined and heated through
Tip: Fold gently to keep the eggs in soft curds and the mushrooms intact—avoid aggressive stirring at this point
Rest and serve
- Turn off the heat and let the fried rice rest in the wok for 1–2 minutes, covered loosely with a lid or foil.
- This allows the flavors to meld and the temperature to stabilize.
- Divide among bowls or plates and serve hot.
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Tip: This brief rest ensures every bite is evenly flavored and prevents the rice from drying out on the plate
Good to know
Tips
- Cold day-old rice is essential: warm or freshly cooked rice will turn mushy and clump together. If you must use fresh rice, spread it on a plate and let it air-dry for 10 minutes before cooking.
- Have everything prepped before you start cooking—fried rice cooks fast, and you won't have time to chop once the wok is hot.
- If your wok or skillet isn't large enough, work in two batches or use two pans simultaneously to avoid overcrowding.
- Taste the finished dish and adjust seasoning by adding a splash more teriyaki sauce or a pinch of salt and white pepper, as needed.
Make ahead
Prep all ingredients (chop mushrooms, mince garlic and ginger, beat eggs, measure sauce) up to 4 hours ahead and store in separate containers in the refrigerator. Cook the rice 1–2 days in advance and refrigerate so it's perfectly cold and dry for frying.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a wok or skillet over medium-high heat with a splash of water or a teaspoon of oil, stirring frequently, until warmed through (about 3–4 minutes). Do not freeze, as the rice texture will become mushy when thawed.
Substitutions
- Shiitake mushrooms → Mixed mushrooms (cremini, button, oyster), sliced. Use a combination for different textures and earthy depth. Cooking time may vary slightly depending on variety.
- Teriyaki sauce → Homemade teriyaki (2 tbsp soy sauce + 1 tbsp mirin + 1 tsp sugar + ½ tsp ginger). Mix into a small bowl before cooking. Adjust salt to taste if you make your own.
- Frozen green peas → Diced bell pepper (red or yellow) or corn kernels. Add at the same point. Bell pepper works best if you want a firmer bite; corn adds sweetness.
- Vegetable oil → Canola oil or peanut oil. Use an oil with a high smoke point for wok cooking. Avoid olive oil, which will break down at these temperatures.
