Mushroom fried rice is a flavorful, easy-to-make dish with a perfect balance of savory mushrooms, aromatic spices, and tender rice. This versatile recipe can be customized with your choice of vegetables and proteins, offering a satisfying meal for both vegetarians and meat-lovers alike.
Recipe Tips and Tricks:
- Use day-old rice for better texture. Fresh rice can be too sticky.
- Don’t overcrowd the pan to ensure the rice fries evenly.
- Adjust the seasoning based on your taste—soy sauce adds saltiness, while sesame oil provides a rich aroma.
- For added flavor, try adding some chili flakes or garlic.
Why You’ll Love This Recipe:
This Mushroom Fried Rice is a one-pot wonder that’s both quick and satisfying. Packed with umami flavor from the mushrooms and a variety of textures, it’s a dish that’s easy to make yet tastes like it came from a restaurant. It’s a perfect weeknight dinner and a great way to use up leftover rice. Plus, it’s customizable to suit your tastes.
Mushroom Fried Rice
A flavorful, easy-to-make Mushroom Fried Rice with mushrooms, vegetables, and aromatic spices—perfect for a quick dinner.
Ingredients
- 2 cups cooked rice (preferably day-old)
- 1 cup sliced mushrooms (shiitake, button, or cremini)
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1/2 cup mixed vegetables (peas, carrots, or bell peppers)
- 1 tablespoon green onions, chopped (optional)
- Salt and pepper to taste
- 1/2 teaspoon chili flakes (optional)
Instructions
- Prepare the Rice: If using fresh rice, spread it out on a baking sheet to cool and dry out for about 10 minutes. This helps the rice separate during cooking.
- Cook the Vegetables: Heat a wok or large pan over medium-high heat. Add the sesame oil and vegetable oil. Once hot, sauté the onions and garlic until fragrant, about 2 minutes.
- Add Mushrooms: Stir in the sliced mushrooms and cook for 5-7 minutes, until soft and golden brown.
- Combine Rice: Add the day-old rice to the pan, breaking up any clumps. Stir well to coat the rice with the oil and vegetables.
- Season: Add soy sauce, salt, pepper, and chili flakes (if using). Stir until everything is well combined and heated through.
- Add Veggies: Add the mixed vegetables and cook for another 2-3 minutes until they’re tender but still crisp.
- Final Touches: Garnish with chopped green onions before serving.
Notes
For best results, use a non-stick or well-seasoned wok to achieve the perfect fried rice texture. Avoid overcrowding the pan, as it can result in uneven cooking.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 192Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 301mgCarbohydrates 28gFiber 2gSugar 2gProtein 4g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes:
- Rice: Ideally use day-old rice as it separates better and avoids clumping.
- Mushrooms: Choose a variety such as button, cremini, or shiitake for a deeper flavor.
- Soy Sauce: Opt for low-sodium soy sauce to keep it healthier, or use tamari for a gluten-free version.
- Vegetables: You can add peas, carrots, or bell peppers for extra crunch.
- Sesame Oil: This adds a distinct, nutty flavor, but you can use vegetable oil if preferred.
Variations and Substitutions:
- Add scrambled eggs or tofu for protein.
- Try adding a variety of fresh herbs like cilantro or green onions for extra freshness.
- Substitute rice with quinoa or cauliflower rice for a low-carb alternative.
- For a spicy kick, add chili sauce or fresh chopped chilies.
Storage Options:
- Store leftover mushroom fried rice in an airtight container in the fridge for up to 3 days.
- For longer storage, you can freeze it for up to a month. Reheat thoroughly in a pan or microwave before serving.
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