clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Thai fried rice with celery and mushrooms

Spicy garlic fried rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 2 1x
  • Category: Side
  • Method: Skillet
  • Cuisine: Japanese
  • Diet: Vegetarian


This garlic fried rice is comes with a little kick of Korean spices. 


Units Scale
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 2 stalks celery, finely chopped
  • 1 teaspoon tobanjan (Korean chili paste)
  • 1/2 teaspoon fish sauce
  • 1 packet garlic fried rice seasoning
  • 2 cups cooked rice (you can use any type of rice for this)
  • 2 tablespoons vegetable oil
  • 2 large eggs
  • 3/4 cup mushrooms, finely chopped
  • salt and pepper, to taste


  1. In a medium/large size pan, add oil garlic, onions and celery. Cook for 3 minutes. Add mushrooms and cook for 2 minutes. Add rice and slowly break it down with a wooden spatula, and stir for 2 minutes. Add fish sauce, tobanjan and fried rice mix, and stir well for another minute.
  2. Lower the heat, push the fried to one side of the pan and break the 2 eggs on the other. Break the eggs with the spatula – like you would if you were making scrambled eggs – and once the eggs are almost cooked, slowly incorporate them into the fried rice.
  3. Season with salt and pepper and serve.


Save this fried rice in a storage container and refrigerate for up to 3 days.


  • Serving Size: 1 serving
  • Calories: 471
  • Sugar: 4.1g
  • Sodium: 305.9mg
  • Fat: 19g
  • Saturated Fat: 12.8g
  • Unsaturated Fat: 1.4g
  • Trans Fat: 0g
  • Carbohydrates: 62g
  • Fiber: 1.9g
  • Protein: 12.6g
  • Cholesterol: 186mg
Recipe Card powered byTasty Recipes

Asian Recipes

Straight To Your Inbox

Receive a FREE Digital Cookbook when you sign up for our newsletter