Name: Budget Mushroom Fried Rice Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Cuisine: Asian-inspired
Ingredients: 3-4 cups cooked day-old rice (jasmine or long-grain preferred); 10 oz (about 300g) mushrooms, sliced (button or cremini); 3-4 cloves garlic, minced; 2-3 green onions, sliced (whites and greens separated); 2 eggs, beaten (optional); 2-3 tablespoons soy sauce (adjust to taste); 2 tablespoons vegetable oil (or neutral oil); 1 tablespoon butter (optional, for richness); Salt and black pepper, to taste; Optional: ½ cup frozen peas, chili flakes, sesame oil drizzle

This budget-friendly mushroom fried rice is a quick, one-pan wonder packed with savory umami from fresh mushrooms, garlic, and soy sauce. Using day-old rice keeps costs low and texture perfect—crispy edges, tender bites. Ideal for busy weeknights, it’s vegetarian, customizable, and ready in under 30 minutes for a hearty meal under $5.

Why You’ll Love This Recipe:

You’ll adore this recipe because it’s incredibly forgiving and economical—mushrooms are one of the cheapest proteins around, and it shines with leftover rice that might otherwise go to waste.

The mushrooms release their natural juices, creating a rich, meaty flavor without any meat, making it perfect for vegetarians or anyone cutting costs. It’s fast (most of the work is chopping!), requires minimal ingredients you likely have on hand, and delivers that addictive restaurant-style fried rice taste with crispy bits and aromatic garlic-soy notes.

Plus, it’s versatile: serve it as a main for 2-3 or a side for more. Cleanup is a breeze with just one pan, and it feels indulgent while staying light and healthy.

Yield: 3 Serves

Budget Mushroom Fried Rice Recipe

Quick, savory budget mushroom fried rice with earthy mushrooms, garlic, and soy—perfect weeknight meal using leftover rice.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

3-4 cups cooked day-old rice (jasmine or long-grain preferred)
10 oz (about 300g) mushrooms, sliced (button or cremini)
3-4 cloves garlic, minced
2-3 green onions, sliced (whites and greens separated)
2 eggs, beaten (optional)
2-3 tablespoons soy sauce (adjust to taste)
2 tablespoons vegetable oil (or neutral oil)
1 tablespoon butter (optional, for richness)
Salt and black pepper, to taste
Optional: ½ cup frozen peas, chili flakes, sesame oil drizzle

Instructions

Get everything ready first — This dish cooks fast, so chop your mushrooms, mince the garlic, slice the green onions (keep whites and greens separate), and have your cold rice and beaten eggs handy. Trust me, prepping ahead makes it fun and stress-free!
Heat up your pan — Grab a large wok or skillet and set it over medium-high heat. Add 1 tablespoon of oil and let it get nice and hot—shimmering but not smoking.
Scramble the eggs (if using) — Pour in the beaten eggs, swirl them around quickly to make soft scrambles. Cook for 1 minute until just set, then push to the side or remove to a plate. They'll add lovely fluffy protein!
Sauté the mushrooms — Add another tablespoon of oil (and butter if using) to the pan. Toss in the sliced mushrooms and let them cook undisturbed for 3-4 minutes. They'll release moisture, then brown beautifully—stir occasionally for golden edges and that irresistible earthy aroma.
Add the aromatics — Stir in the minced garlic and white parts of the green onions. Cook for 1 minute until fragrant (don't let the garlic burn—it turns bitter fast!).
Bring in the rice — Add your cold rice to the pan. Break up any clumps with your spatula and stir-fry everything together for 3-4 minutes. The rice should start getting crispy bits— that's the magic!
Season it up — Drizzle in the soy sauce, a pinch of salt (mushrooms and soy are salty), and black pepper. If adding peas or chili flakes, toss them in now. Keep stirring to coat everything evenly.
Mix back the eggs — If you set the eggs aside, add them back now. Gently fold everything together so the flavors mingle—taste and add more soy if needed for that savory kick.
Finish with freshness — Turn off the heat and stir in the green parts of the onions for bright color and crunch. A tiny drizzle of sesame oil here makes it extra restaurant-worthy!
Serve and enjoy — Scoop into bowls right away while hot. Garnish with extra green onions if you like. Pair with a simple cucumber salad or soup for a complete meal—pure comfort on a plate!

Notes

Use the highest heat your stove allows for authentic fried rice texture. If rice sticks, add a splash more oil. This recipe is naturally adaptable—halve it for solo cooking or double for meal prep.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 191Total Fat 17gSaturated Fat 4gUnsaturated Fat 13gCholesterol 134mgSodium 79mgCarbohydrates 5gFiber 2gSugar 2gProtein 6g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Always use cold, day-old rice—freshly cooked rice turns mushy. Spread it on a tray to cool if needed.
Slice mushrooms evenly for uniform cooking; don’t overcrowd the pan so they brown instead of steam.
High heat is key for that wok-style sear and crispy rice bits—keep things moving!
Taste and adjust soy sauce at the end; start light to avoid over-salting.
For extra flavor, add a dash of sesame oil at the finish for nutty aroma.
Prep all ingredients before starting—stir-frying moves fast!

Ingredients Notes:

Cooked rice — Day-old jasmine or long-grain white rice works best (about 3-4 cups); it’s drier and fries up crispier without clumping. Brown rice adds nuttiness but takes longer to cook initially.
Mushrooms — Button, cremini, or affordable white mushrooms (8-12 oz); they’re inexpensive, absorb flavors beautifully, and provide meaty texture.
Garlic and green onions — Fresh is essential for punchy aroma; garlic burns easily, so add it mid-way.
Soy sauce — Regular or light soy for umami; low-sodium if watching salt.
Eggs — Optional but add protein and richness (2-3 eggs make it more filling).
Oil — Neutral like vegetable or canola for high-heat frying; a bit of butter boosts flavor.
Extras like peas or carrots — Frozen veggies stretch it further and add color/nutrition cheaply.

Variations and Substitutions:

Make it vegan by skipping eggs or scrambling tofu instead.
Add protein: Toss in diced chicken, shrimp, or leftover ham for non-veg versions—great for using scraps.
Veggie boosts: Stir in frozen peas, carrots, corn, or bell peppers for more volume and sweetness without extra cost.
Spice it up: Add chili flakes, sriracha, or fresh chilies for heat.
Gluten-free: Use tamari instead of soy sauce.
Mushroom variety: Mix in affordable oyster or shiitake if available, or stick to basics.
Rice swap: Quinoa or cauliflower rice for low-carb twists.
Flavor twists: Add ginger for zing, oyster sauce for deeper umami, or a splash of vinegar for tang.

Storage Options:

Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in a skillet over medium heat with a splash of water or oil to revive crispiness—microwave works but softens texture. Freezes well for 1-2 months; thaw overnight and re-fry for best results. Avoid freezing if it contains scrambled eggs, as they can turn rubbery.