mushroom stir fry
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Mushroom, Egg & Saffron Fried Rice

This recipe is inspired by the popular Thai street food dish pad kee mao, or “drunken noodles.”

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mushroom stir fry

Mushroom, Egg & Saffron Fried Rice

Saffron adds a subtle flavor to this mild fried rice.
Course: Dinner
Keyword: fried rice, saffron, stir fry
Servings: 2
Calories: 527kcal
Author: Chris Toy


  • 2 tablespoons Shaoxing rice wine
  • 6 saffron threads
  • 2 tablespoons cooking oil
  • 2 garlic cloves crushed and chopped
  • 1 tablespoon crushed and chopped peeled ginger
  • 4 ounces mushrooms sliced
  • 1 medium onion, diced into 1/2-inch pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon black or white pepper
  • 2 cups day-old cooked rice
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame seeds
  • 4 scallions, green and white parts, cut diagonally into 1/4-inch pieces
  • 4 large fried eggs with soft yolks


  • Pour wine into a small bowl, glass or jar.
  • Crumble saffron into the wine and let soak.
  • In a wok, heat cooking oil over high heat until it begins to smoke.
  • Add garlic, ginger and mushrooms. Stir-fry for 2 minutes.
  • Add onion, salt and black pepper. Stir-fry for 1 minute.
  • Add rice, soy sauce, saffron with wine, sesame seeds and scallions. Stir-fry for 1 minute, or until all ingredients are well-combined.
  • Divide stir-fry into 4 bowls and top each with a fried egg. Serve immediately.


Stir Fry CookbookExcerpted from Vegetable Stir-Fry Cookbook. © 2021 by Chris Toy. Reprinted by permission of Rockridge Press. All rights reserved.


Calories: 527kcal | Carbohydrates: 87g | Protein: 15g | Fat: 13g | Sodium: 583mg | Fiber: 4g | Sugar: 2g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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