Meat Free Monday: Mushroom & Asparagus Egg Fried Rice

This Mushroom and Asparagus Fried Rice is your one pan one bowl quick meal. It’s very easy to prepare with simple ingredients. Who needs meat with all the goodness in this bowl? 

Fried Rice is a common thing in the Philippines. Garlic Fried Rice is the most common kind of fried rice that we make at home, but I personally love making my own variation, and this one is one of my favorite. Let’s discuss how to make this fried rice.

How to Make Mushroom and Asparagus Fried Rice with Egg

Start with a hot pan, that’s important. Throw in the onion, stir  for about 30 seconds then add garlic and mushroom. Add in all the spices and continue cooking about 10 minutes. The cooking time is an estimate, it could be longer or shorter depending on how much juice comes out of the mushroom. You want to reduced it as much as possible, until almost dry. Too much liquid could make the rice mushy and it will took longer to stir-fry. 

While most fried rice adds egg before the rice, I do it the reverse so that I can cook the rice however long it takes to dry it out without over cooking the scrambled egg. Oftentimes, I even cook the scrambled egg separately and have it as a toppings just like what I did in this recipe, but definitely you can mix the egg with the rice the last few minutes of cooking.

The Rice: What Kind of Rice is Best for Making Fried Rice? 

Before you add the rice, let’s talk about the rice. I always use long grain rice when making fried rice, but medium grain will work as well. Basmati is my personal choice, the long grain and loose granules makes it great for making fried rice.  White rice or brown rice both works , you can also do a mix of white and brown rice. Whatever rice you choose, what you need to remember is not to use a too mushy sticky rice when making fried rice.

Just the Right Amount of Sauce

Now add the rice to the mushroom and onion mixture. Mix until combined then add the soy sauce. Do not be tempted to add more soy sauce as it could make the rice mushy. You can add more spices later. Mix thoroughly and have all the rice coated with soy sauce. Once you are happy with it, add the Asparagus. You can use other vegetable, Bok Choy is my next favorite one to use when making this fried rice, Cauliflower, Snap Peas or Green Peas are also great options. 

The Egg

Egg makes a lot of difference in a fried rice so let’s add some. If you are using a large pan, you don’t need to remove the rice, just move it to the side to make a space on the side for the egg. Pour the scrambled egg and keep on stirring the egg until fully cooked. Mix with the rest of the rice. Taste and adjusts seasoning as desired. Transfer in a serving plate.


Want something extra? Cook one more scrambled egg for use toppings. Use the same pan, pour the eaten egg. Flip to cook the other side. Transfer in a chopping board. Roll the scrambled egg, then slice into strips. You can also chopped it, but I find rolling before cutting makes an even better strips. 

Tips in Making Fried Rice

  • Use the Right Kind of Rice – medium to long grain rice are great for making fried rice. They are loose and the grains do not stick together so you get a nice fluffy loose grain of fried rice.
  • Use Chilled Old Rice – Always use day old rice: Freshly cook rice is sticky and mushy, you want to use a dry out rice for better fried rice texture. For best result, few days old rice that has been refrigerated is recommended. 
  • Use Hot – Hot pan and dry old rice is a god start to produce a loose fried rice. Hot pan will dry out the rice and ingredients and will toast the rice during the stir-fry process.
  • Use Large – Use the largest pan possible that can hold all the ingredients without over crowding. The bigger the pan, the more chance that the rice will have direct contact to the hot pan thus drying it better. Large pan also avoids over crowding which can create steam that makes the rice mushy.
  • Do NOT Add Too Much Sauce – adding too much sauce will make the rice wet and mushy, so use only amount enough to coat the rice, nothing more. You can make up for it by adding more spices.


  • 1 tbsp Olive Oil
  • 160g Mushroom (brown, white, Creminni, Portabello except canned mushrooms)
  • 1 small Yellow Onion – sliced
  • 1/2 teaspoon table Salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon Cayenne Pepper
  • 3/4 teaspoon Red Chili Flakes
  • 2 Eggs
  • 2 tablespoon Soy Sauce
  • 100g Asparagus (or more, just adjust the seasoning)


Asparagus: can be substituted with Bok Choy, Snap Peas, Green Beans or Broccoli 


  1. In a large heated pan, add olive oil, garlic and onion. Sauté until onion is no longer translucent. Add salt, black pepper, red chili flakes, cayenne pepper and sugar. Add mushroom and cook for about 2 minutes. Add rice and soy sauce. Stir until the soy sauce is mixed through. Add Asparagus and mix. Taste an adjust seasoning as desired.
  2. Push the rice on the side and add the beaten egg. Mix until cook through then mix with the rest of the rice.
  3. Topping: In a clean pan, cook scramble egg. Sliced and use as topping for the rice. Alternatively, you can also mix the egg in the fried rice.

Serves 2

Nutrition Information

Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutritional Information in this website, please read the Disclaimer page.

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