Filipino-Style Fried Rice with Crispy Maitake

Prep time:10 min
Total time:30 min

Serves 4


8 oz maitake mushrooms

4 tbsp Longo’s 100% Pure Canola Oil, divided

1 tbsp sodium-reduced soy sauce

8 cloves garlic, finely chopped

1 pkg (450 g) Longo’s Pre-made, Cooked White Sticky Calrose Rice

1/4 tsp each salt and pepper

4 green onions, thinly sliced, divided

4 Longo's Enriched Coop Large Eggs

Vinegar Sauce

1/4 cup Longo’s Signature White Vinegar of Modena

1 clove garlic, grated

1/4 tsp each salt and Longo’s Crushed Chili Peppers


  • Rip mushrooms into long, thin ‘ears’ by hand; toss with 1 tbsp of the oil and soy sauce. Spread on a baking sheet lined with Longo’s parchment paper; roast in preheated 425°F oven, stirring once, for 18 to 20 minutes or until browned and crisp.
  • Warm 2 tbsp of the oil in large wok or nonstick skillet set over medium-low heat. Add garlic and cook, stirring, for 3 minutes or until golden and fragrant (do not burn). Use a slotted spoon to remove garlic to bowl; reserve.
  • Add rice to wok and increase heat to medium. Cook, stirring occasionally, for 5 minutes or until crispy around the edges. Remove from heat; stir in salt, pepper, reserved garlic and half of the green onions. Meanwhile, fry eggs in remaining oil in a separate skillet until cooked to preferred doneness.
  • Vinegar Sauce
  • Whisk vinegar with garlic, salt and chili peppers.
  • Divide fried rice between serving bowls, top with fried eggs and garnish with mushrooms and remaining green onions. Serve with vinegar sauce at the table.

A dash of advice

For extra heat, serve with your favourite hot sauce along with the vinegar sauce.

Nutritional Information

Per serving (1/4th recipe): 390 calories
  • Protein 11g
  • Fibre 3g
  • Fat 21g
  • Sugar 4g
  • Carbs 40g
  • Sodium 610mg