Egg and Mushroom Veggie Rice

Egg and Mushroom Veggie Rice
  • Dr. Taylor Wallace
  • July 13, 2021


Egg and Mushroom Veggie Rice

Although its name might not sound that appealing, I promise you won’t be disappointed with this mouthwatering side dish. This veggie rice pairs well with almost any meal and is a nutrition powerhouse!
FOOD FACT: Sesame oil is often used as a flavor enhancer in many Middle Eastern, African, and Southeast Asian cuisines. It is the least prone cooking oil to turn rancid when exposed to the air due to its polyunsaturated (omega-6) fat content.
Course Side Dish
Cuisine American
Servings 9
Calories 199 kcal


  • 2 tablespoons canola oil
  • 2 eggs
  • 6 shitake mushrooms, sliced
  • 1 (12 ounce) bag of veggie rice (I prefer Mann's Vege


  • 3 cloves garlic, minced
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons soy sauce


  • Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons of canola oil and the eggs, stirring until they are fully scrambled. Transfer the eggs to a plate and return the skillet to the stove, adding more oil if necessary. Add the mushrooms and sauté for 2 to 3 minutes. Add the veggie rice and cook, stirring, for 4 to 5 minutes more or until the vegetables are crisp-tender. Add the minced garlic and stir for 1 minute more, until the garlic is fragrant. Remove the pan from the heat and stir in the sesame oil, soy sauce, and scrambled eggs. Serve immediately.


Allergens: Egg


Calories: 199kcalCarbohydrates: 14gProtein: 7gFat: 13gSaturated Fat: 2gSodium: 509mgPotassium: 317mgFiber: 4gSugar: 11gCalcium: 44mgIron: 1mg
Tried this recipe?Let us know how it was!
Categories: Recipes, Side Dishes

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