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Level
very easy
Prep Time
10 mins
Total Time
25 mins
Serves
4

Ingredients

1/4 cup
canola oil
60 mL
1 lb
mushrooms, sliced
500 g
3
green onions, thinly sliced, divided
4
cloves garlic, minced
2 cups
leftover, cooked long grain white rice
500 mL
1/4 cup
oyster sauce
60 mL
1/4 cup
Compliments Soya Sauce
60 mL
1 cup
frozen peas
250 mL
6
eggs
½ tsp
Asian chili oil (optional)
2 mL
1/4 cup
toasted sesame seeds (optional)
60 mL

Method

Step 1

Heat oil in skillet set over high heat. Cook mushrooms 6 to 8 min. until starting to brown. Stir in half the green onions and all the garlic; cook 1 min. until fragrant. Stir in rice to coat with oil. Stir in oyster sauce, soy sauce and peas. In bowl, fork-beat the eggs. Make a well in centre of mixture in the skillet; pour in eggs, stir gently until soft curds are formed and egg is distributed through the fried rice. Stir in chili oil, if using. Cover and cook another 2 to 3 min. to heat through. Sprinkle with remaining green onions and sesame seeds, if using, to serve.

Tips

Leftover, cooled rice works best for fried rice. Do not use freshly cooked rice as it will make the recipe mushy.
For vegetarian and vegan options, substitute oyster sauce with vegetarian oyster sauce, hoisin sauce, black bean sauce or miso paste.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
420
Fat:
22 g
Saturated Fat:
3 g
Carbs:
38 g
Fibre:
4 g
Sugar:
6 g
Cholesterol:
280 mg
Protein:
19 g
Sodium:
1160 mg
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