I vaguely remember eating Chinese food as a kid. We grew up in a small town with very limited resources for going out, which usually meant a home cooked meal was on the table instead. There weren’t any options for take-out or delivery either. I have a memory of a smoke filled restaurant with red vinyl booths that would engulf our tiny bodies. It was in a casino the sound of money clanking around filled the air. Platters of sticky food filled the tables, and tiny hands attempted to work chopsticks. I also remember the fried rice, cleverly hiding overcooked carrots and what use to be bright green peas and silvers of chewy pork.
This recipe for fried rice is definitely not the same what was served in the dimly lights casino restaurant. Instead, it is filled with flavorful ground pork, fresh carrots and bright green peas. Earthy mushrooms happen to be the secret ingredient that takes this recipe over the top.
I developed this recipe for the Mushroom Channel, using the Blend Approach. Typically, I only use meat in my fried rice recipe, this time I cut the meat portion to half, and replaced with cremini mushrooms. If you want to make the recipe vegetarian-friendly, you could leave out the pork, and replace it with only mushrooms. Using the Blend Approach makes it easier to do so, and it is great for picky eaters who think they do not like mushrooms. Trust me they will never know.
This recipe is great served with a big bowl of chicken stir-fry or even a piece of grilled fish. Keep some left-overs as it is almost better the next day served with a fried egg on top.
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Recipe: Fried Rice
disclaimer: This post is a collaboration between the Mushroom Channel and Chez Us. All content and photos are my own, and were not influenced by other parties. We appreciate our readers supporting sponsors that allow us to create exciting content for Chez Us.