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🍽️ Mushroom Rice Pan with Scrambled Eggs and Spring Onions

380 kcal · 30 min · 4 servings

Mushroom Rice Pan with Scrambled Eggs and Spring Onions Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the rice thoroughly in a sieve.
  2. 2. Cook the rice according to the instructions on the package.
  3. 3. Let the cooked rice cool down.
  4. 4. Clean the spring onions and wash them.
  5. 5. Slice the spring onions diagonally into rings.
  6. 6. Set aside some spring onion rings for garnishing.
  7. 7. Clean the mushrooms.
  8. 8. Halve the mushrooms.
  9. 9. Heat the oil in a wok.
  10. 10. Sauté the spring onions in the wok for 1 to 2 minutes.
  11. 11. Add the mushrooms.
  12. 12. Sauté the mushrooms until the liquid has evaporated.
  13. 13. Add the cooled rice.
  14. 14. Fry the rice mixture for about 3 minutes.
  15. 15. Push the rice mixture to the side of the wok.
  16. 16. Whisk the eggs in a bowl.
  17. 17. Season the eggs with 1 tablespoon of soy sauce and pepper.
  18. 18. Pour the eggs into the center of the wok.
  19. 19. Fry the eggs over high heat for approx. 3 minutes to make scrambled eggs.
  20. 20. Mix the scrambled eggs with the rice mixture.
  21. 21. Season the dish with soy sauce to taste.
  22. 22. Sprinkle the dish with the reserved spring onions.
  23. 23. Serve the pan.

Nutrition per serving