This mushroom fried rice recipe is an easy and quick Chinese stir-fry dish made with pre-cooked rice, bell pepper, onion, ginger and lots of mushrooms, all cooked in one pan in just 15 minutes!
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Mushroom Fried Rice
I am a big fan of Chinese food, especially stir-fried dishes. In this dish, the umami flavour of rice, mushrooms, soy sauce, and onions is very noticeable. On the other hand, adding ginger gives the meal an earthy spiciness.
The texture is soft with a bit of crunch, thanks to the bell pepper.
This mushroom fried rice is a quick stir fry dish that is suitable for vegetarians and vegan diets, it gos well with almost any meat dish and it will be ready in just 15 minutes.
Also, this dish is A great way to use any leftover rice you have in the fridge and it is made in one pan, meaning less washing up.
I usually serve this dish for lunch or light dinner. Ah, I almost forgot to tell you this dish is also freezer-friendly.
Ingredients
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
Cooked Rice. I cooked the rice the day before and cooled it in the fridge. I used pre-cooked jasmine rice. I like long-grain rice because when cooked, it is fluffy and not sticky, and the individual grains retain their strong and unique texture.
Mushrooms. Use any type of mushroom you like. I used white button mushrooms.
Oil. I used vegetable oil. You can use olive oil instead.
Onion. Cooked onions impart a rich umami taste to this fried rice, as well as a delicate sweetness.
Garlic. It adds a good flavor. Crushing and dicing intensify the flavor even further.
Ginger. I used fresh diced ginger.
Bell Pepper. They add sweet flavor and wonderful crunch, making them a great addition to fried rice. I used green and yellow bell pepper.
Salt and Pepper. Season your rice with salt and paper for better taste.
Toasted Sesame Oil. I like the intensely earthy, nutty, and rich taste of sesame oil.
Soy Sauce. I used light soy sauce to add umami flavor to my dish. Feel free to use dark soy sauce or replace it with tamari.
Tip: Use low sodium soy sauce for its milder salty taste
Oyster Sauce. It adds color and flavor to the dish.
Parsley Leaves. Garnish your fried rice with fresh parsley leaves, you can use green onions instead.
Black Sesame Seeds (optional). Black sesame seeds will also go well with the fried rice as it's another garnishing.
How To Make Mushroom Fried Rice
One: In a small cup, mix oyster sauce, sesame oil and soy sauce until combined, then keep aside.
Two: In a large wok or skillet, heat vegetable oil over medium heat, add onion, saute until softened, add garlic and ginger, and cook until fragrant.
Three: Now, add bell peppers and mushrooms and cook until tender (about 3 minutes).
Four: Sprinkle salt and black pepper over the veggies, add cooked rice, mix well and cook for 2-3 minutes.
Five: Stir in the soy sauce mixture and cook for one minute more, turn off the heat and garnish with fresh Parsley and black sesame seeds.
The Secret To The Best Fried Rice
- Use cold leftover cooked rice. It is easier to separate and unlikely To turn out mushy.
- Preheat the wok or the skillet before using it. This will give the veggie a smoky flavour.
- Use a large pan. Using a large pan will allow you to stir fry easily.
- To clean the mushrooms, I like to wipe them with a wet kitchen towel. If you prefer to wash them under running water, make sure to pat the mushrooms dry with a kitchen towel; otherwise, you will end up with mushy rice.
Recipe Variations
- Add a pinch of chilli flakes to add heat to your dish, you can also add chopped red or green chili.
- Add more veggies such as green peas, green beans, snap peas, bok choy or carrots.
- Add 2-3 scrambled eggs to your fried rice.
Serving Suggestions
If you are vegetarian, recommend serving t with Malfouf Salad or Elote Corn Salad (Mexican).
For heavier pair-ups, you may eat the mushroom fried rice with Maple Chicken Thighs or Chicken Rogan Josh.
Recipe FAQs
Refrigerate leftover fried rice in sealed containers to extend the shelf life of the dish while maintaining its safety and nutritional value. Leftover fried rice will keep in the refrigerator for 3 to 4 days if it is stored properly.
You can use any kind of mushroom, such as shiitake mushrooms, button mushrooms, cremini, chestnut, shimeji or oyster mushrooms.
No, this recipe calls for fresh mushrooms.
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Recipe Card
Mushroom Fried Rice
Ingredients
- 4 cups Cooked rice
- 3 tablespoon Vegetable oil
- 1 Onion , finely chopped
- 4 cloves Garlic , minced
- 1 teaspoon Ginger , finely chopped
- 2 Bell pepper , chopped
- 500 g Mushrooms , sliced
- ¼ teaspoon Salt
- ¼ teaspoon Ground black pepper
- 2 tablespoon Toasted sesame oil
- 2 tablespoon Low sodium soy sauce
- 2 tablespoon Oyster sauce
To Garnish
- 1 tablespoon Parsley leaves , chopped
- 2 tablespoon Black sesame seeds
Instructions
- In a small cup, mix oyster sauce, sesame oil and soy sauce until combined, then keep aside.2 tablespoon Toasted sesame oil, 2 tablespoon Low sodium soy sauce, 2 tablespoon Oyster sauce
- In a large skillet or wok, heat vegetable oil over medium heat, add onion, saute until softened, add garlic and ginger, and cook until fragrant.3 tablespoon Vegetable oil, 1 Onion, 4 cloves Garlic, 1 teaspoon Ginger
- Now, add bell peppers and mushrooms and cook until tender (about 3 minutes).2 Bell pepper, 500 g Mushrooms
- Sprinkle salt and black pepper over the veggies, add cooked rice, mix well and cook for 2-3 minutes.¼ teaspoon Salt, ¼ teaspoon Ground black pepper, 4 cups Cooked rice
- Stir in the soy sauce mixture and cook for one minute more, turn off the heat and garnish with fresh Parsley and black sesame seeds.1 tablespoon Parsley leaves, 2 tablespoon Black sesame seeds
Notes
- Use cold leftover cooked rice. It is easier to separate and unlikely To turn out mushy.
- Use a large pan. Using a large pan will allow you to stir fry easily.
- To clean the mushrooms, I like to wipe them with a wet kitchen towel. If you prefer to wash them under running water, make sure to pat the mushrooms dry with a kitchen towel; otherwise, you will end up with mushy rice.
Isabela
Shall I use a frying pan or wok to make this recipe?
Radwa
Either will work fine.
Reita
I made this recipe with pre-cooked white basmati and some leftover chestnut mushrooms.
Beth
This recipe is better than Chinese takeaway food and is so easy to make at home. Thanks!
Vickie
I didn’t have any oyster sauce; however, the dish came out pretty good.
Angela
The best I have ever made. I just added some peas. So good!
Debbie
My kids loved this recipe. It’s a great basic quick dinner full of veggies.
Nidhi Agarwal
Wow! This looks amazing!