Mushroom fried rice is a super quick yet delicious dish that works well as a side or even as a light lunch. It’s made with a mix of fresh mushrooms and day-old rice tossed in an aromatic sauce, and you can have it on the table in 20 minutes!
Chinese takeout is always fun, but making your own is often better and, in some cases, even quicker than waiting for a delivery.
Case in point: this mushroom fried rice. It’s so easy to whip up and so full of flavor that you’ll want to make it on repeat.
It’s also the perfect way to use up any day-old rice you may have in the fridge or clean out that veggie drawer. Trust me, it’s as delicious as it sounds, and it hits the spot every single time.
Why you’ll love this mushroom fried rice
- The rich, earthy flavor of the mushrooms pairs perfectly with the soy sauce and other aromatics.
- A great way to use up leftover rice and veggies — great for avoiding food waste.
- Works well as a main meal or a side dish.
What you’ll need
Vegetable oil — A high-smoke-point oil like vegetable or canola is perfect here.
Green onions — Slice the green onions thinly and separate the white and green parts.
Garlic — Mince the garlic finely to spread the flavor evenly in the dish.
Mushrooms — I like using a mix of shiitake, button, and oyster mushrooms because the combination of textures adds extra interest to the dish.
Frozen peas — These are optional but I like to add them for a touch of color!
Cooked rice — Day-old rice works best as it's drier and less likely to clump or become mushy when stir-fried.
Soy sauce — A splash of soy sauce adds the perfect umami flavor. Low-sodium soy sauce is best so you can control the overall saltiness.
Sesame oil — I drizzle some sesame oil at the end for a nutty flavor that doesn't get lost in the cooking process.
Shaoxing wine — This adds a depth of flavor that really enhances the other ingredients; if you don’t have it, dry sherry is a good substitute.
Brown sugar — To balance the savory flavors with a subtle sweetness.
Red chili flakes — Feel free to adjust the quantity to your liking.
Pro tip
Make sure your work or skillet is hot when adding the ingredients. This helps to quickly sear the mushrooms and aromatics while keeping them flavorful and crisp.
How to make mushroom fried rice
This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the white parts of the green onions and minced garlic, and stir-fry for 1-2 minutes until fragrant.
Add the sliced mushrooms to the pan and stir-fry until golden, then add the frozen peas and cook for another 1-2 minutes.
Stir in the cooked rice, letting it fry until slightly crispy. Pour in the soy sauce, Shaoxing wine, brown sugar, sesame oil, red chili flakes, and ground pepper, mixing well to combine and cook for 2-3 minutes.
Remove from heat, stir in the green parts of the green onions, and serve hot.
Helpful tips
- For the best flavor, add a little salt to the mushrooms while they cook, not just at the end.
- Leftover rice that has been refrigerated overnight is best in this recipe. Cold rice is firmer and less likely to clump together, giving you that perfect fried rice texture where every grain is separate.
- Since stir-frying is a quick process, make sure all your ingredients are chopped, measured, and ready to go before you start cooking.
What to serve with mushroom fried rice
- Serve the mushroom fried rice with some crispy air-fried tofu for a complete meal that’s also rich in protein.
- The rice pairs perfectly with your favorite plant-based spring rolls.
- Try it with a side of steamed or stir-fried vegetables like broccoli or bok choy.
Leftovers and storage
- Keep leftover mushroom fried rice in an airtight container in the refrigerator for up to 3 days.
- To reheat, sprinkle a few drops of water over the rice and warm it in the microwave for a couple of minutes, stirring halfway through, or sauté in a pan over medium heat until hot throughout.
- Freeze the fried rice in airtight containers or heavy-duty freezer bags for up to 2 months. Thaw overnight in the refrigerator before reheating.
More vegan rice recipes
- Greek Lemon Rice
- Vegan Spanish Chickpeas and Rice
- Cilantro Lime Rice
- Nigerian Jollof Rice
- Prasorizo (Greek Leeks with Rice)
If you’ve tried this mushroom fried rice recipe, please don’t forget to rate it and leave me a comment below! I’d love to hear what you thought.
Want more recipe inspiration? You can find me on Instagram, Facebook and Pinterest.
Mushroom Fried Rice
Ingredients
- 1 tablespoon vegetable oil
- 8-10 green onions, sliced
- 4 garlic cloves, pressed
- 1 lb (450 g) mixed mushrooms, roughly chopped
- ½ cup (75 g) frozen peas
- 4 cups (650 g) cooked rice
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon Shaoxing wine
- 1-2 tablespoons brown sugar
- ¼ teaspoon red chili flakes
- ¼ teaspoon ground black pepper
Instructions
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the white parts of the green onions and minced garlic and stir-fry for 1-2 minutes until fragrant.1 tablespoon vegetable oil8-10 green onions4 garlic cloves
- Add the sliced mushrooms to the pan. Stir-fry until the mushrooms are reduced in size and golden.1 lb mixed mushrooms
- Next, stir in the frozen peas and continue to cook for 1-2 minutes.½ cup frozen peas
- Stir in the cooked rice and fry for a few minutes, stirring occasionally so the rice gets slightly crispy.4 cups cooked rice
- Pour in the soy sauce, Shaoxing wine, brown sugar, sesame oil, red chili flakes and ground pepper. Mix well to combine all the ingredients evenly and cook for another 2-3 minutes.2 tablespoons soy sauce1 tablespoon sesame oil1 tablespoon Shaoxing wine1-2 tablespoons brown sugar¼ teaspoon red chili flakes¼ teaspoon ground black pepper
- Check the seasoning and adjust if necessary. Remove from heat and mix in the green parts of the onions.
- Serve the mushroom fried rice hot, with extra soy sauce on the side if you like.
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