Mushroom and Spinach Stir-Fried Rice with Fried Egg
A popular quick meal of wok-tossed fragrant rice with earthy mushrooms and vibrant spinach, topped with a golden fried egg for richness. This asian-inspired rice & grains (vegetarian) ready in about 25 minutes pairs preferably day-old cooked jasmine rice, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 cups, preferably day-old cooked jasmine rice
- 2 tbsp olive oil
- 3 cloves, minced garlic cloves
- 1 cup, sliced button mushrooms
- 2 cups, roughly chopped fresh spinach
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1/4 tsp black pepper
- 2 large eggs
- 2, thinly sliced green onions
Instructions
- Step 1: Heat 2 tbsp olive oil in a large wok or skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
- Step 2: Add 1 cup sliced button mushrooms and stir-fry for 4 minutes until browned and tender.
- Step 3: Stir in 3 cups cooked jasmine rice, breaking up any clumps, then add 2 cups roughly chopped fresh spinach. Cook for 3 minutes until spinach wilts.
- Step 4: Season with 2 tbsp soy sauce, 1 tsp sesame oil, and 1/4 tsp black pepper. Toss everything together for 2 minutes until rice is heated through and evenly coated.
- Step 5: In a separate non-stick pan, heat 1 tbsp olive oil over medium heat. Crack 2 large eggs and fry until edges are crispy and yolks are cooked to your preference.
- Step 6: Serve the mushroom-spinach rice topped with the fried eggs and garnish with 2 thinly sliced green onions.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mushroom and Spinach Stir-Fried Rice with Fried Egg take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mushroom and Spinach Stir-Fried Rice with Fried Egg?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Mushroom and Spinach Stir-Fried Rice with Fried Egg?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mushroom and Spinach Stir-Fried Rice with Fried Egg for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Mushroom and Spinach Stir-Fried Rice with Fried Egg vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
