Enoki Mushroom Stir-Fry

Dinner, Healthy, Healthy (ish)

This Enoki Mushroom Stir-Fry is the ideal meal for one person. This vegetarian stir-fry is flavorful, quick, delicious and the perfect weeknight meal for a single person. Easily double or quadruple it for a crowd.

Enoki Mushroom Stir-Fry

If there’s one thing I’ve always wanted to do is create a bunch of recipes for one person because A LOT of the time, I eat alone. And it’s not sad, it’s actually glorious! I make dinner, I pour myself a glass of wine or beer, or I pour some iced tea over ice, put a trashy TV show on and eat. It’s super chill!

Cooking for one isn’t always easy. I’m not a big leftovers person so I don’t really care to eat the same thing the next day for lunch.

This stir fry is full of flavor thanks to the soy sauce and mirin (Japanese cooking wine), ginger, lime and lots of garlic.

What Are Enoki Mushrooms?

Enoki Mushrooms are a variety of mushroom from Japan which also goes by the name of “enokitake.” Wild enoki mushrooms can vary but the farm-raised enoki mushrooms you’ll most likely find at the grocery store is generally very thin and sold in clusters. They’re delicious in everything from soups to stir-frys. Like this one!

If you don’t have access to enoki mushrooms, feel free to substitute them with creminis or oysters or even button mushrooms would be fine. I found mine at an Asian supermarket for about a dollar for a bunch. If you’re only seeing them at your gourmet super market for $6, I say go with creminis. That’s highway robbery!

How to Make Enoki Mushroom Stir-Fry

  • Cook the rice. If you have a rice cooker, use it!
  • Sesame oil is delicious. This stir-fry is super simple. It starts with cooking the swiss chard stems and green onions.
  • Next comes the garlic, ginger and red pepper.
  • And then pour in the soy sauce, mirin, chard leaves, enoki mushrooms and sesame seeds. As a result, this will give the stir-fry a bit of sauce, which is much needed.
  • Finish it! Add the lime juice at the very end.
  • Fry up the egg!
  • Plate it with brown rice or rice.

Enoki Mushroom Stir-Fry

I like to serve mine with white or brown rice but if you’re staying away from it for whatever reason, you could always do cauliflower rice!

And like all things, an additional fried egg is best. For instance, this stir-fry ALSO benefits tremendously with a fried egg on top.

If you end up making this Enoki Mushroom Stir-Fry, let me know on Instagram!

Enoki Mushroom Stir Fry

5 from 4 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serving Size: 1 bowl


For serving:

  • 1 teaspoon olive oil
  • 1/4 cup brown rice
  • 1/2 cup water
  • Salt
  • 1 teaspoon mirin


  • 2 teaspoons sesame oil or olive oil
  • 3 leaves of swiss chard, leaves removed from the stems and stems chopped
  • 3 green onions, trimmed and sliced
  • 2 cloves of garlic, minced
  • 1/2 teaspoon freshly grated ginger
  • 1/2 fresno or jalapeño pepper, thinly sliced
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon mirin
  • 1 bunch of enoki mushrooms, feel free to substitute
  • 2 teaspoons seasme seeds
  • 1/4 lime
  • 1 large egg


  • In a medium pot, set over medium heat, add a teaspoon of olive oil, swirling it around to coat the bottom. Pour in the rice, along with the water, salt and the mirin. Bring to a simmer and then immediately turn the heat to low and cover slightly. Cook the rice for about 10 to 12 minutes, until the water is completely evaporated.
  • To a medium sauté pan, set over medium heat, heat the sesame oil. When hot, add the swiss chard stems and green onions; cook until slightly softened, about 2 minutes. Mix in the minced garlic, grated ginger, red chile pepper and cook for an additional minute, until the garlic is fragrant—it should start to smell awesome. Pour in the soy sauce, mirin, swiss chard leaves, mushrooms and sesame seeds; give it a good mix and cook for an additional minute or two until the vegetables have softened. Squeeze in the lime juice, turn the heat down to low and cover.
  • In a small saute pan, fry up an egg or two. Serve stir-fry on brown rice and top with the fried egg.


Swiss chard works in this dish, though other greens would be awesome, too. Think savoy or napa cabbage, baby bok choy, mustard greens and even kale.
If you don’t have low-sodium soy sauce, just regular, I’d suggest bringing down the soy sauce to 1/2 tablespoon.
Nutrition Facts
Enoki Mushroom Stir Fry
Amount Per Serving (1 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen

If you’re looking for more Asian-inspired recipes, here are some favorites:

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Leave a Reply

  • Reply Katrina @ Warm Vanilla Sugar March 10, 2015 at 5:51 am

    Ohhh yes! This sounds like a perfect breakfast or dinner for one. So yummy!

  • Reply Kat March 10, 2015 at 6:38 am

    Would love to see what kind of drink recipe you could make with LaCroix, your photos are gorgeous!

  • Reply Millie l Add A Little March 10, 2015 at 8:56 am

    I love mushrooms and the addition of an oozing fried egg sounds like perfection!

  • Reply Chrissy March 10, 2015 at 9:36 am

    I really do love an egg topped on anything. This looks just like my favorite kinds of meals.

  • Reply Abbie March 10, 2015 at 12:01 pm

    I love emokis SO much. What a brilliant recipe to really let them be the star as opposed to just shoved on top of a soul

  • Reply Abbie March 10, 2015 at 12:01 pm


  • Reply Kari March 10, 2015 at 8:49 pm

    Yum! Look at that delicious looking egg!

  • Reply Angie March 10, 2015 at 10:32 pm

    I love the bowl you used in the post, and the beautiful lavendar towel. The pictures on this post are beautiful!

  • Reply Amy Alt March 11, 2015 at 1:43 pm

    This looks so good, pretty much anything with a fried egg on top I love. I’m always cooking for one too. Not got much on this weekend so I think I might finally get a chance to visit the Chinese supermarket , will keep an eye out for some interesting mushrooms!

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  • Reply jenn March 14, 2015 at 10:43 pm

    Looks so delicious! Those are actually shimeji mushrooms not enoki.

  • Reply Kari March 15, 2015 at 12:40 pm

    Crispy egg makes everything taste delicious!

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  • Reply Christy March 25, 2015 at 1:57 pm

    Thank you for the recipe. Just a minor thing…the mushroom in the picture is shimehi mushroom. Enoki mushroom has much longer stem and tinier head.

  • Reply Sukey March 26, 2015 at 2:04 am

    5 stars
    I made this tonight and it was unbelievably good! Thank you so much for the recipe!

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  • Reply Anu June 26, 2017 at 10:27 pm

    5 stars
    I made this dish for dinner tonight and it turned out really yummy. Thank you for the recipe.

  • Reply Rachel December 14, 2017 at 4:57 am

    This is shimeiji white mushrooms but nonetheless it’s good