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Thai Burger with Mushroom-Broccoli Fried Rice--great fast, easy, delicious dinner!

Mushroom-Broccoli Fried Rice

Course side
Cuisine Thai
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author TheSpicedLife


  • 2 T vegetable oil
  • 4-6 cloves garlic, minced
  • 1 small-medium onion, chopped
  • 3-4 cups cooked leftover rice, preferably Jasmine (do not use fresh riceā€“if you must, cook it an hour in advance and spread it onto a cookie sheet and place in the freezer for 20 minutes)
  • 2 good handfuls sliced mushrooms (I used Beech mushrooms which are chopped more than sliced)
  • 10 oz frozen broccoli, thawed
  • 10 oz bag frozen peas or fresh equivalent
  • 1 T Chinese dark soy sauce
  • 1 T fish sauce
  • 2 t dark sesame oil
  • 1/4 cup chopped cilantro, plus some sprigs for garnish
  • Thai sweet hot garlic dipping sauce for serving


  1. Make sure all of your ingredients are prepped before starting. This dish cooks quite quickly.
  2. Heat the oil in a large wok or nonstick skillet over high heat with the garlic in it. Keep close watch, as garlic can burn quickly. You want the garlic sizzling, fragrant, and a few shades darker but not burnt. Then add the chopped onions.
  3. Stir fry, tossing the onions, for about 4-5 minutes, until they are translucent.
  4. Add the mushrooms and stir-fry for another 2 minutes.
  5. Add the broccoli and toss for another 2 minutes.
  6. Add the rice. Depending on how your veggies have cooked (i.e., if your pan is too dry), you may need to add a drizzle of oil. Also, depending on your rice, you may need to vigorously break up the clumps while tossing it. Toss and break the rice up for 1-2 minutes.
  7. Add the soy sauce and fish sauce and toss for another minute. Add the frozen peas with the sesame oil and toss to distribute until everything is heated through.
  8. Toss in cilantro.
  9. Serve with the Thai burgers, as well as additional fish sauce and Thai sweet hot garlic dipping sauce (we love this on fried rice).