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Mushroom Fried Rice in a plate with fork

Mushroom Fried Rice

Shweta Arora
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!!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course, Side
Cuisine Indo-Chinese
Servings 4 servings
Calories 243 kcal

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.  
Water ratio and cooking time will vary depending on the brand and quality of rice
 
Tips for that perfect fried rice
  • 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.

Nutrition

Calories: 243kcal | Carbohydrates: 42g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 704mg | Potassium: 437mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1993IU | Vitamin C: 31mg | Calcium: 46mg | Iron: 1mg
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