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quick and easy recipe for mushroom flavored rice

Mushroom Fried Rice

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!! 
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4


  • 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.