Guest Post: Breakfast Mushroom Fried Rice by The Tasty Gardener

We have a guest in the kitchen! We’re welcoming Heather of The Tasty Gardener back to our kitchen as she shares a flavourful mushroom-packed breakfast dish. We know if anyone is going to push barriers in the kitchen, it’ll be Tasty G!!


For so long we have heard “try eating breakfast for dinner” and “breakfast is the most important part of the day.” I agree wholeheartedly with both statements. But what about dinner for breakfast? We tend to lean towards habits in our eating traditions. Don’t you find steak and eggs on a menu at breakfast somewhat of a luxurious option? And do you really feel like you’ve had a proper dinner if you only have a sandwich?

Asian cultures have been eating rice for breakfast as normal every day thing. Why does this seem weird to the rest of us? Loaded with veggies, healthy carbs and protein can we get any more balanced? My recipe here may be a bit decadent for some, but scrambling up some eggs with leftover rice and veggies isn’t rocket science. Eight slices may seem like a lot, but honestly I’m accounting for the fact that the smell of cooking bacon brings all the boys to the yard and eager fingers will be snapping some up before you know.

I’ve left the eggs up to people’s preference. You can scramble it into the rice as it fries. If someone at your table has an egg aversion, then leave it out and top those who like them with a fried egg instead. Or to impress some guests for weekend brunch serve all the rice on a platter, top with a couple fried eggs and then make a production at the table of cutting into the yolks and let your guests ooh and aah over the golden deliciousness running into the dish.


Breakfast Mushroom Fried Rice
4 side dish servings, 2 full meal servings, 1 impressive brunch platter


8 slices bacon, chopped
1 package sliced mushrooms (about 225g)
2 cups leftover cooked rice (I used brown and wild rice)
6 green onions, chopped, reserve 2 tbsp for garnish
2 tbsp soy sauce
salt and pepper to taste
hot sauce, optional
2 eggs

1. In a large skillet over medium high heat fry up your bacon. Once it’s crispy transfer it and all that lovely bacon fat to a bowl.
2. In the same skillet (don’t clean it), add the mushrooms. The little bit of fat that remains will give those fungi a wonderful flavour as they cook. Sauté until soft and brown about 5-7 minutes. Add them to the bacon.
3. Egg Option 1: Again without cleaning the skillet add the rice. This is where you decide how you want your eggs. If you want them scrambled in the dish, then beat them well in a bowl. Make a well in the middle of your pan so the bottom is exposed. Pour the egg into the well and stir until almost cooked. Add the bacon, mushrooms and green onions and stir everything together. Stir in the soy sauce. Cook until warm and green onions begin to soften. Season with salt and pepper.
4. Egg Option 2: If you decided you wanted to top the rice with fried eggs instead of scramble omit the beaten egg from above and stir together the rice, bacon, mushroom, green onions and soy sauce. While it is cooking prepare your fried eggs in another pan ready to be placed on your individual rice bowls. Cook rice until warm and green onions begin to soften. Season with salt and pepper.
5. Serve garnished with green onion and hot sauce.



If you’re looking to make your morning routine a whole lot more interesting, Heather has you covered!! As always, a big thank you to The Tasty Gardener for joining us in our kitchen.

Follow along with Heather at The Tasty Gardener, and on Facebook, Twitter & Pinterest.



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