Mushroom Fried Rice
February 1, 2023
Chinese Fried Rice Main Dishes Recipes Sides Wok
Mushroom Fried Rice is a wonderful main dish or side dish you can make in just a few minutes with very few ingredients. You can enjoy as is or add protein to this dish for a heartier meal!
On top of that, it comes together in about 20 minutes, so it’s perfect for a weeknight meal!
Watch the Mushroom Fried Rice Fried Rice Recipe Video Below!
Ingredients for Mushroom Fried Rice
Making Mushroom Fried Rice is extremely easy and doesn’t require a lot of ingredients, but it brings a ton of flavor! Here is what you’ll need:
- White Rice – I prefer long grain white rice that has been dried out uncovered in the fridge for this recipe (such as jasmine) due to the lower moisture content of the rice compared to short grain rice. On home stoves, this will result in fried rice that isn’t mushy!
- Mushrooms (I like to use a variety like Oyster mushrooms, Shiitake mushrooms, and Baby Bella mushrooms)
- White Onion
- Kosher Salt
- White Pepper
- MSG (optional)
- Light soy sauce (I opt for low sodium)
- Neutral Oil
USE DAY OLD LONG GRAIN WHITE RICE
I’ve made fried rice many times (some amazing, some very mushy), but drying out the rice uncovered in the fridge for a least a day will help reduce the moisture content in the rice. Using long grain rice helps even more, as long grain rice has less moisture content than short grain rice.
As always, this is optional 🙂
My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil! I don’t use olive oil when cooking Chinese food for two reasons: 1. It has a low burning point and 2. I find that the flavor profile does not usually go with the dish.
Fresh mushrooms is ESSENTIAL! I recommend using a variety of mushrooms for different textures and flavors. For this amount of rice (2 cups) I would recommend using a total of 16 oz of mushrooms.
Cooking Mushroom Fried Rice: Recipe Instructions
This Mushroom Fried Rice is incredibly easy to make and comes together in about 20 minutes! It doesn’t require a lot of ingredients and I love how simple but delicious the end result is.
Fry the Aromatics
The first step in this recipe is to chop and fry your aromatics. Once your garlic, ginger, onion and scallions are chopped, heat 2 tablespoons of neutral oil in a large pan or wok over medium high heat, then fry your aromatics for about 30 seconds or until fragrant.
After the aromatics are sautéed, turn the heat to high and add the chopped mushrooms and season with salt. The salt will help further draw out the moisture from the mushrooms that contain a lot of water. Mix and cook this through for about 2 minutes or until the mushrooms are golden brown.
Once the mushrooms are golden brown and have reduced in size, add the peas and cook for another 1 minute to cook through.
Add the White Rice
Immediately add the day old white rice and mix thoroughly, separating the grains of rice. Continue cooking over high heat until the rice is relatively dry and you are able to see the rice grains separating in the pan. This can take anywhere from 3-4 minutes depending on the heat of your stove. Add the dry seasonings and light soy sauce and give it another good mix. Add the scallion greens and mix through – your mushroom fried rice is done!
If you liked this Mushroom Fried Rice recipe, check out some of the most popular fried rice recipes on the blog!
SUCCESS IS IN THE PREP!
For a recipe that comes together extremely quickly, the key to pulling this recipe off successfully is having your ingredients prepped and in bowls right next to your wok or pan! Have your rice, shrimp, seasonings, and aromatics ready and easily accessible during the cooking process.
ADJUST THE PROTEIN TO YOUR LIKING!
This recipe is super customizable! You can add shrimp, chicken, or steak for a heartier main course!
Mushroom Fried Rice
- 2 cups cooked long grain rice Jasmine or Basmati rice works well; dried out overnight uncovered in the fridge
- 5 cloves garlic chopped
- 1 tbsp ginger chopped
- 1/4 white onion chopped
- 4 green onion chopped, whites & greens separated
- 16 oz mushrooms shiitake, baby bella, and oyster mushrooms are used for this recipe
- 1/2 cup peas can use fresh or frozen
- 2 tbsp neutral oil
- 1 tsp kosher salt
- 1 tsp sugar
- 1/2 tsp white pepper
- 1/4 tsp MSG optional
- 2 tbsp light soy sauce (low sodium)
- Over medium high heat, add 2 tbsp of neutral oil to the pan and saute garlic, ginger, onion, and scallion whites for 30 seconds or until fragrant.
- Turn the heat to high and add in chopped mushrooms. Season with salt and cook for 2 minutes until the mushrooms have turned golden brown and the water is cooked out.
- Add peas and stir fry for 1 minute to cook through.
- Add day old white rice and mix and continue cooking over high heat. Add more oil if needed.
- Pour soy sauce around the edge of the wok or pan, then season with salt, sugar, white pepper, msg. Continue mixing and cooking for 2-3 minutes until the rice is dry and separated.
- Add scallion greens and toss. Serve immediately and enjoy!
This recipe is amazing! It’s easy, comes together quickly, and tastes better than takeout! Trust me, you can do this!
Thank you so much Sheri! So glad you enjoyed it!