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

Equipment

  • Large Wok
  • Measuring Spoons/Cups
  • chopping board and knife
  • Large Tray

Ingredients
  

  • 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

Instructions
 

PREP WORK

  • 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).

COOKING

  • 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.

Video

Notes

  • 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.