Chinese-Style Fried Rice

Prep Time: 10 minutes
Total Time: 25 minutes
Makes: 4


  1. 1/4 cup (60 mL) canola oil
  2. 1 lb (500 g) mushrooms, sliced
  3. 3 green onions, thinly sliced, divided
  4. 4 cloves garlic, minced
  5. 2 cups (500 mL) leftover, cooked long grain white rice
  6. 1/4 cup (60 mL) oyster sauce
  7. 1/4 cup (60 mL) Compliments Soya Sauce
  8. 1 cup (250 mL) frozen peas
  9. 6 eggs
  10. ½ tsp (2 mL) Asian chili oil (optional)
  11. 1/4 cup (60 mL) toasted sesame seeds (optional)


  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.
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.