Mushroom, Vegetable and Rice Pan with Fried Egg

5 from 3 votes
Cook Time 30 mins
Total Time 30 mins
Course Dinner
Cuisine European
Servings 2 people


  • 200 g Brown mushrooms
  • 1 Glass Mung bean sprouts drained weight 180 g
  • 200 g 4 spring onions
  • 1 Red chilli pepper
  • 300 g Cooked basmati rice (approx. 100 g raw basmati rice)
  • 1 tbsp Corn oil
  • 1 tbsp Light soy sauce
  • 1 tbsp Sweet soy sauce
  • 1 tsp Sambal oelek
  • 2 Eggs
  • 1 tbsp Corn oil
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • Possibly 2 radishes for garnish


  • Clean / brush the mushrooms, halve and cut into slices. Drain the mung bean germs well. Clean the spring onions and cut into rings, halving the light part lengthways beforehand. Clean / core the chilli pepper, wash and finely dice. It is best to cook rice the day before! Heat corn oil (1 tbsp) in a pan. Add the vegetables (chilli peppers, mushroom slices + spring onion rings and mung bean sprouts) and stir-fry. Season with the light soy sauce (1 tbsp), sweet soy sauce (1 tbsp) and sambal oelek (1 tsp). Add / fold in the rice and stir-fry with it. Fry fried eggs (2 pieces) one after the other in a small pan and season with coarse sea salt from the mill (1 big pinch each) and colored pepper from the mill (a big pinch each). Divide the mushroom, vegetable and rice pan between 2 plates, place the fried egg on top and garnish with radishes, serve.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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