We LOVE mushrooms and this mushroom-fried rice is a staple at home. This rice recipe comes together quickly and has a lot of tongue-tickling flavors.
This mushroom-fried rice is a combination of rice, mushrooms, and onions mixed all together with sauces and spices that bring out lots of umami flavors! You will LOVE this one!!
This Chinese-inspired mushroom fried rice is a good way to use up leftover rice.
Give this simple and easy mushroom flavored rice recipe a try. This is easy to make and is a lunch box staple. If you love rice, try this pineapple curry rice, and wild rice with garbanzo beans.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Quick Ingredient Rundown
- Rice - I use short grain rice in this recipe. You can use Jasmine rice for authentic flavor. I also make this using Sona Masoori.
- Onions - I prefer the sweet onions in this recipe
- Butter; optional but enhnaces the taste. You can use vegan butter if following a vegan diet. If you are not using butter in the recipe, use 2 tablespoons of oil.
- Red Chilli Flakes - We kinda like it spicy, but you can adjust the heat to suit your taste. Reduce the quantity used for a milder version.
- Kashmiri Red Chilli Powder/ Sweet paprika - This is totally optional. Though this spice adds a little bit of heat to the dish, I mostly add it for perking up the color of the dish. Skip for a milder version.
- Soy Sauce - Most of the soy sauce brands available are vegan, but do read the labels before buying to make sure what you are using in your diet adheres to your diet. If you are following a gluten free diet, be sure to read the labels to enusre it is indeed gluten free.
- Rice Wine Vinegar - This will be available in the Asian food aisle in your grocery store. You can also buy this from your local Asian store or Online.
Read the ingredients before purchasing a sauce, condiment, spice, etc. to ensure that it meets your specific dietary needs.
- A large Wok - preferably non-stick wok or a well-seasoned cast iron wok to prepare the fried rice.
- Cooking Spoons
- Measuring Cups/Spoons
- Large tray - spread freshly cooked rice to cool the rice quickly.
- Chopping Board & Knife
Step By Step Instructions
Full recipe + measurements + video can be found in the recipe card below.
If not using leftover rice, cook rice according to the package directions and let it cool down.
Chop onions, thinly slice the garlic, and clean & prep mushrooms. Thinly slice spring onions.
Get all other ingredients ready.
Heat oil, butter in a wok on medium heat. Add garlic and fry until they start to change color. Add finely chopped onions and chili flakes. Cook until onions turn translucent.
Add mushrooms and let them cook. Stir occasionally. Mushrooms will release water and you can increase the heat a little bit so that water will evaporate quickly and without overcooking the mushrooms.
Next, add the soy sauce (GF, vegan version if required) rice wine vinegar and mix well.
It is time to add the cooked rice. [I cook the rice for fried rice preparation with salt, so I do not add additional salt while assembling the fried rice. ] If you do not add salt while cooking the rice, add salt at this stage. Lower the heat and mix well. Then increase the heat to high and let everything heat thoroughly.
Serve hot garnished with sliced spring onions.
Day-old or cold rice gives the best results. This prevents the fried rice from turning mushy.
You will be glad to have leftovers! :).
CAN YOU REHEAT MUSHROOM-FRIED RICE?
You can store the leftovers in the refrigerator in an airtight container. Use within a couple of days. Reheat on the stovetop in a microwave.
This works as a wonderful lunch box staple and can stand on its own without any side dishes.
Carrots & Peas - Cook about ½ cup of carrots and tender green peas combination (along with the mushrooms) to include more vegetables in your diet.
Celery - Thinly sliced celery is a good option to add to the rice if you like the taste of celery. To retain the crunch of celery, add it just before you add the sauces. Do not overcook once you add the sauces.
Kale/Spinach - Make some mushroom fried rice with kale/spinach. It is very easy to include some greens in your diet using this fried rice recipe. Add thinly sliced kale/spinach just before you add the sauces. These greens wilt very quickly and pair very well with mushrooms. This is a very easy way to add some greens to your diet.
Eggs - Though the recipe is mushroom fried rice without eggs, you can easily incorporate eggs in the recipe.
Lightly beat 1-2 eggs with a pinch of salt and pepper in a small bowl. Heat 1-2 teaspoons of oil and add eggs. Make scrambled eggs and remove them from heat.
Prepare the fried rice as detailed in the recipe card. Just before you remove the fried rice from heat, add the eggs and give a quick mix.
- Always use cooked & cooled rice to prepare the fried rice. As detailed in the pineapple curry rice, I pre-cook the rice with salt and transfer it to a tray to cool it down (this speeds up the cooling process). The time mentioned in the recipe card does not involve pre-cooking the rice. If you want to consider this time also, add another 25-20 minutes. You can cook the rice as part of your meal planning/prep process and store it in the refrigerator until ready to use.
- Break lumps in the rice before adding.
- Be gentle while mixing the rice and make sure you dont break the rice grains.
- Wash mushrooms well with water. There is always a confusion as to whether to wash mushrooms in water. Read what Mark Bittman has to say about cleaning mushrooms.
- Do not over cook mushrooms. They tend to release water, and we do not want additional water to turn the fried rice mushy. Let the liquid evaporate fully, before you add the sauces and rice. One of the things you can do is to increase the heat to medium-high to help the water/liquid evaporate quickly.
- Read the ingredients before purchasing a sauce, condiment, spice, etc. to ensure that it suits your specific dietary needs.
- Store leftovers in an airtight container. Use within a couple of days.
Mushroom Fried Rice
- Large Wok
- Measuring Spoons/Cups
- chopping board and knife
- Large Tray
- 1 cup Rice cooked according to package directions; cooled completely.
- 100 grams (approx. ¾ cup) Finely Chopped Sweet Onion
- 226 grams (approx. 8 Oz) Button Mushrooms washed & thinly sliced
- 10 grams (approx.1-2 large) Garlic Cloves
- 1 tablespoon Oil
- 1 tablespoon Butter use vegan butter if required
- 1 teaspoon Red Chili Flakes or to taste
- 1 teaspoon Kashmiri Red Chilli Powder use Sweet Paprika as a substitute; optional- skip for a milder version
- 1 tablespoon Rice Wine Vinegar
- 2 tablespoon Soy Sauce use GF and/Vegan to suit your diet
- Spring Onions thinly sliced for garnish
- If not using leftover rice, cook rice according to the package directions and let it cool down.
- Chop the onions. Peel and thinly slice garlic crosswise. Clean & prepare the mushrooms. Thinly slice spring onions.
- Mise en place (get all your ingredients ready).
- Heat 1 tablespoon oil and 1 tablespoon butter in the wok on medium heat.
- Add 10 grams of sliced garlic. Cook until it starts to change color. Do not burn the garlic.
- Add 1 teaspoon red chili flakes, followed by ¾ cup of finely chopped onions.
- Cook until onions turn translucent. [Note: Sprinkling a little salt will fasten this process]
- Add 1 teaspoon of Kashmiri red chili powder if using. Stir to mix.
- Add 226 grams of sliced mushrooms and cook until the mushrooms are cooked and there is no liquid remaining in the wok. [Note: Increase the heat to medium-high to evaporate the liquid faster]. Add salt, just enough for the mushrooms.
- Add 2 tablespoons of soy sauce and 1 tablespoon rice wine vinegar and cook for a minute.
- Add the cooked rice and mix well. Increase the heat to high and heat everything thoroughly. [Note: If you have not used salt while cooking the rice, add salt and mix well to combine]. Mix gently but quickly making sure not to break the rice grains.
- Serve hot garnished with thinly sliced spring onions.
- 1 cup = 250 ml. Typical US cups are 240 ml. You can use US cups for measurements without any drastic difference in the recipe.
- Grams to cups measurements – we strive to provide these conversions as accurately as possible. There might be some slight variations depending on the brand, weighing scale, etc.
- Use rice that was cooked ahead of time and cooled completely for best results. Break the lumps in the rice before adding to the skillet/wok.
- Serving size - I usually serve this as a main meal. If that is the case, then this measurement serves as a heavy meal for ~ 3-4 people. If you are serving as a side, it will make a few more servings. Always adjust the serving size to suit your dietary needs.
- The cook time assumes rice is already cooked and cooled.
- If you are not using butter in the recipe, use 2 tablespoons of oil.
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