This mushroom fried rice is a flavorful Indo-Chinese recipe that is easy to make and ready in 20 mins. It is loaded with mushrooms and a great tasty way to use up leftover rice. Vegan and meal-prep friendly!!
Mushroom Fried Rice is yet another quick and easy, delicious rice dish from the Indo-Chinese recipe list.
This one-pot meal is one of my favorite ways to use up leftover rice and clean out the fridge.
It's a total win-win considering this dish can be fixed in very little time and can even speed up the process if you prep it up in advance.
This fried rice is
- Spicy and vegan
- quick, delicious, and easy to make
- loaded with umami flavor from mushrooms
- hearty one-pot complete meal
- Meal prep friendly
Fried Rice is a popular Chinese recipe involving a stir fry of veggies with rice and seasoning it with a variety of sauces.
For Mushroom fried rice recipe, mushrooms are the main ingredients stir-fried with rice and other veggies.
They are flavored with ginger-garlic and sauces and garnished with spring onions that brings this dish together.
This dish is absolutely tasty and hearty and a great one for those busy nights. I bet you will find kids and adults enjoying this meal without any fuss.
Here is how to make Indian style Chinese mushroom fried rice.
Recipe Ingredients
- Mushrooms: I have used white button mushrooms, but other types of like shitake or cremini can be used too.
- Veggies: I prefer to use red, green bell peppers and carrots for this recipe. Feel free to add other veggies of choice like peas, corn, or celery would be nice.
- Green onions: Don't skip these. These are a must in Chinese recipes. They add a nice crunch and a mild onion flavor.
- Aromatics: Ginger and garlic (minced). Chinese dishes are incomplete without this duo they add a great depth of flavor.
- Sauces: dark soya sauce (or regular ), chilli vinegar (or regular), green chilli sauce, sriracha, salt, and pepper.
- Cooked rice: I have used cooked long grain basmati rice that was chilled. This is a great recipe if you have any leftover rice you need to use up.
- Oil: For sautéing, I prefer using neutral oil like vegetable or canola. In addition, I also add just a little bit of sesame oil to add a nice nutty flavor to the finished dish.
Step by Step Instructions
Prep work
Keep everything ready before you start because this dish cooks on high heat and moves fast.
Cook the rice and cool it - You can cook the rice in a pot on the stovetop, instant pot, or pressure cooker (please see recipe card notes for details).
Chop the veggies - slice each mushroom into 4-5 pieces. Also, chop the rest of the. veggies, and keep aside.
Mix the sauces together (soya sauce, chili sauce, sriracha, and green chili sauce) and keep them aside.
To make the fried rice
1 & 2 - In a large pan or wok heat the cooking oil on high heat. Stir in the sesame oil (optional) along with ginger, garlic, and spring onions. Saute for a minute or so.
3 - Add the mushrooms and stir fry for 5 -7 mins on high heat. The mushrooms will release moisture but keep cooking until they dry out.
To brown the mushrooms, don’t stir too much.
4 - Cook until the mushrooms are nicely browned. (They turn soft and also shrink in size as they cook).
5 - Add veggies (red, green bell pepper, carrots), and saute for a minute. Do not overcook the veggies (retain their crunch).
6 - Stir in salt, pepper, and sauces (I like to make a well in the middle and add sauces). Mix well until combined. Add salt carefully as the sauces contain salt too.
7 - Finally add the cooked rice along with some finely chopped spring onion greens (reserve some for garnish) and stir fry for a couple of mins until well combined. Toss gently without breaking the rice.
8 - Mushroom fried rice is ready! Garnish with more spring onions green and serve.
Serving suggestions
This fried rice recipe is a complete meal on its own with a lot of flavor and textures and can be served as a main meal on its own for those busy weeknights or just when you crave a good takeout!!
It's also perfect as a side with other Chinese curry dishes like Vegetable Manchurian or with Broccoli, Mushroom & Bell Peppers in Chilli Garlic Sauce or any of choice.
Recipe Notes and Tips
- Use a wide wok or skillet that way it's easy to stir fry and won't steam the veggies and rice. Steaming may cause the rice to get mushy.
- For rice, use cooked rice that is refrigerated overnight. This helps to prevent the rice from breaking and the grains from sticking to each other.
- I usually cook rice at night, cool it & then refrigerate it overnight.
- To make this rice the very same day, spread the cooked rice on a dish to cool (use two dishes if required), and then refrigerate it at least for a couple of hours before using.
- Use veggies of your preference & quantity. I like to add red bell pepper as it really enhances the taste & color of the rice.
- Do not overcook the veggies, they should be cooked yet crunchy.
- Depending on your spice preference, adjust the chili and hot sauce accordingly.
- If you don’t like the dark color of soya sauce, reduce the quantity or add regular soya or tamari.
- To meal prep, chop the veggies (except mushrooms as they will turn brown), make the rice, and keep refrigerated until ready to use. Just before serving toss everything and serve.
- Leftovers taste delicious and can be stored for 3-4 days in the refrigerator reheat on the stovetop or microwave and serve.
Frequently Asked Questions
I have used basmati rice for this dish but you can use any rice available to you like short grain, jasmine, brown rice. Just make sure that it is chilled and cold before adding.
Yes, this is a great make-ahead dish. Once you have made the fried rice, let it cool and it will keep well in the fridge for 3 to 4 days. You can just reheat it on the stovetop to serve.
This mushroom fried rice is super versatile and you can add all kinds of veggies to it. You can easily turn it into a heartier meal with a boost of protein by adding in some cooked shredded chicken or cooked shrimp or just scramble 2 eggs and add to this dish and there you have Mushroom Egg Fried Rice!
Hope you enjoy this Mushroom Fried Rice recipe!! If you give this recipe a try, please rate by clicking stars ⭐️ in the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
Recipe Card
Mushroom Fried Rice
Ingredients
- 1-2 tablespoon cooking oil canola
- 1 teaspoon sesame oil optional
- 1 tablespoon ginger minced
- 1 tablespoon garlic minced
- 12 small small green onions (white bulbs) chopped, about ¾ cup
- ½ cup spring onions green
- 12 white button mushrooms or use shitake or cremini,8oz approximately
- ¼ cup red bell pepper chopped, ¼ red bell pepper
- ¼ cup green bell pepper chopped, ¼ green bell pepper
- ¼ cup carrots shredded
- 2 tablespoon dark soya sauce or regular soya sauce or tamari
- 2 tablespoon chili vinegar or regular vinegar
- 2 tablespoon green chili sauce
- 1 tablespoon sriracha
- 3 cups cooked rice used 1 cup uncooked basmati rice
- salt and pepper to taste
Instructions
Prep work
- Cook the rice and cool it- You can cook the rice in a pot on the stovetop, instant pot, or pressure cooker (see notes for how to make rice)
- Chop the veggies - slice each mushroom into 4-5 pieces. Also, chop the rest of the. veggies, and keep aside.
- Mix the sauces together (soya sauce, chili sauce, sriracha, and green chili sauce) and keep them aside.
To make mushroom fried rice
- In a large pan or wok heat the cooking oil on high heat. Stir in the sesame oil (optional) along with ginger, garlic, and spring onions. Saute for a minute or so.
- Add the mushrooms and stir fry for 5 -7 mins on high heat. The mushrooms will release moisture but keep cooking until they dry out. To brown the mushrooms, don’t stir too much.
- Cook until the mushrooms are nicely browned. They will soften and also shrink in size as they cook.
- Add veggies (red, green bell pepper, carrots), and saute for a minute. Do not overcook the veggies (retain their crunch).
- Stir in salt, pepper, and sauces (I like to make a well in the middle and add sauces). Mix well until combined. Add salt carefully as the sauces contain salt too.
- Finally, add the cooked rice along with some finely chopped spring onion greens (reserve some for garnish) and stir fry for a couple of mins until well combined. Toss gently without breaking the rice.
- Mushroom fried rice is ready! Garnish with more spring onions green and serve on its own or with your favorite Chinese curry dish.
Notes
To Make Plain Rice:
-
Wash the rice thoroughly 3-4 times until the water runs clear.
-
Instant Pot - Start the pot on Saute mode and once hot, add 1 tablespoon of oil followed by washed and drained rice, 1 cup water, and salt. Mix well. Close the Iid and press manual or pressure cook mode on high pressure for 5 mins. Followed by a quick release. Use the fork to fluff up the rice.
-
Pressure cooker - Heat 1 tablespoon. of oil in the pressure cooker on medium heat followed by washed and drained rice, 1 cup water, and salt. Mix well. Close the Iid and cook for 1 whistle. Allow natural release. Then fluff with a fork.
-
In a pot - Heat a thick bottomed pan on medium heat and once hot add oil followed by washed and drained rice, 2 to 2.5 cups water, and salt. Cook on medium flame and get it to a boil. Cover and cook on low flame till water is absorbed. Check-in if more water is required. Fluff with a fork and see if the rice is cooked. Once done, switch off the flame and let it sit covered for 5 mins. Then fluff with a fork.
- Keep everything ready before you start because this dish cooks on high heat and moves fast.
- Use a wide wok or skillet that way it's easy to stir fry and won't steam the veggies and rice. Steaming may cause the rice to get mushy.
- For rice, use cooked rice that is refrigerated overnight. This helps to prevent the rice from breaking and the grains from sticking to each other.
- If making rice the same day, spread the cooked rice on a dish to cool (use two dishes if required), and then refrigerate it at least for a couple of hours before using.
- Use veggies of your preference & quantity and avoid overcooking the veggies, they should be cooked yet crunchy.
- Adjust the (sriracha) hot sauce to you spice preference.
- If you don’t prefer the dark color of soya sauce, reduce the quantity or add regular soya or tamari.
- Leftovers taste delicious and can be stored for 3-4 days in the refrigerator reheat on the stovetop or microwave and serve.
just a good way to use leftover basmati rice... thanks!
I get pretty excited about rice also and I especially love when it has some veggies mixed in!
Delicious looking Mushroom Fried rice.....i am hearing of hot sauce(Siracha) for the first time..
Preetha
http://abowlofcurry.blogspot.in
Looks nice. I normally flavour my fried rice with just plain black pepper...Siracha must taste very different...
Shobha
delicious mushroom fried rice and ur clicks are super tempting... happy to be here...
Very yummy rice..
Very colourful and yummy rice.
Cuisine Delights
"My Monthly Event - Spotlight: Festive Treats "
Looks amazing! Love the pleasant color the fried rice has!
very delicious dish and amazing pics....love the clarity
Sounds delicious Swetha!!! Nice capture
Fried rice looks superb 🙂 love the first click with backlight