Mushroom Fried Rice
This Mushroom Fried Rice is a delicious vegetarian recipe with a variety of meaty mushrooms that you can make in about 20 minutes!
Servings: 4
Ingredients
- 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)
Instructions
- 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!
Video
Notes
Do Not Use Freshly Steamed Rice! Freshly steamed rice has too much moisture, which will make your fried rice soggy and mushy. If you need to dry out your rice quickly, I like to lay the rice in a thin layer on a baking sheet and place in the refrigerator uncovered (at least overnight is best).
Mushroom Tips: I recommend using at least two different types to add flavor and variety. (But if you only have one type, that is OK too.) In the video and photos below, I used 16 oz of a combination of Oyster mushrooms, Shiitake mushrooms, and Baby Bella mushrooms. Make sure to cut your mushrooms into similar shaped sizes so they cook relatively evenly.
Success is in the Prep: This recipe for Mushroom Fried Ricecomes together extremely quickly once you start cooking - therefore, my KEY tip would be to have all of your ingredients prepped and ready to go BEFORE you start cooking. This will prevent you from having to stop in the middle to prep ingredients for the next step, which can lead to overcooking or even burned food. I like to have everything separated and in individual bowls on the counter next to my wok or pan, so it is all easily accessible during cooking.
Avoid Overcrowding: This is a KEY TIP - crowding can lead to your Mushroom Fried Rice not cooking thoroughly and becoming mushy. If you think your dish will be crowded, use a larger pan, cast iron, or dutch oven, OR cook in batches.
Storage and Reheating: You can store Mushroom Fried Rice in an airtight container in the refrigerator for up to 3 days. I like to reheat my Mushroom Fried Rice in a hot wok or pan; the high heat helps warm up each rice grain quickly and also adds back some texture to the refrigerated rice.
Nutrition
Calories: 160kcal | Carbohydrates: 33g | Protein: 7g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 592mg | Potassium: 498mg | Fiber: 3g | Sugar: 5g | Vitamin A: 259IU | Vitamin C: 14mg | Calcium: 34mg | Iron: 1mg
