Mushroom Fried Rice
Fried rice with sautéed mushrooms — vegetarian version of classic fried rice. Earthy umami from mushrooms replaces meat. Best with day-old rice.
Prep Time
10 min
Cook Time
27 min
Servings
6
Calories
431 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Rice2 ¼ cups
- Mushroom300 g
- Soy Sauce3 tbsp
- Garlic4 ½ cloves
- Spring Onion1 ½
- Sesame Oil1 ½
- Salt1 ½ tsp
- Black Pepper¾ tsp
All quantities scaled automatically from 6 servings.
About This Recipe
Mushroom fried rice is the vegetarian version I make more often than the chicken one. Something about the meaty umami of properly-browned mushrooms mixed with high-heat rice hits differently — it's got that same restaurant-y savoriness without any meat in sight.
The key is browning the mushrooms properly. Most home cooks crowd the pan, which steams the mushrooms instead of frying them, and you end up with limp, gray, disappointing mushrooms swimming in liquid. The fix: high heat, single layer, don't stir for 2-3 minutes. Let them sit and develop a deep brown crust before tossing. Then repeat. It takes 5-6 minutes total but it's the difference between good mushrooms and great ones.
Day-old rice, hot pan, garlic that just kisses the oil before the rice hits — the same fried-rice fundamentals apply here. Soy sauce for salt and color, a splash of sesame oil at the end for that finishing aroma, chopped scallions to freshen everything up.
I eat this straight from a bowl at 9pm most Tuesdays. It's my favorite kind of dinner: fast, deeply savory, and made from things I always have. If you're new to fried rice, this is a friendlier version than the meat-heavy classic — mushrooms are more forgiving than protein, and the flavor is arguably more interesting.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Rice2.25 cups
- Mushroom300 g
- Soy Sauce3 tbsp
- Garlic4.5 cloves
- Spring Onion1.5
- Sesame Oil1.5
- Salt1.5 tsp
- Black Pepper0.75 tsp
🔄 Ingredient Notes & Substitutions
Rice — Day-old jasmine or long-grain (see the fried-rice fundamentals). Freshly cooked rice will not work — it steams instead of frying.
Mushrooms — Cremini (baby bella) are my everyday choice. Shiitake, oyster, or a mix of Asian mushrooms elevate this significantly. White button mushrooms work but have less flavor. Slice thick — thin slices lose their texture.
Garlic — Fresh only. Pre-minced garlic in a jar tastes soapy in a dish where garlic is one of only 3-4 flavors.
Soy sauce — Regular for salt; add ½ teaspoon of dark soy for color. Tamari (gluten-free) or coconut aminos (soy-free) both work as substitutes.
Sesame oil — At the end, off the heat. Cooking sesame oil ruins its flavor and wastes the money you spent on it.
Spring onion — Both the white and green parts. Whites go in with the garlic; greens go on top at the end as garnish.
Instructions
- 1
Use 4 cups cooked day-old rice. Break up clumps. Pat dry.
- 2
Heat 2 tablespoons oil in wok over highest heat. Cook 8 oz sliced mushrooms (cremini or mixed) 5-6 minutes until deeply browned. Set aside.
- 3
Add 1 more tablespoon oil. Add 2 beaten eggs, scramble for 30 seconds. Push to side.
- 4
Add 1 cup mixed vegetables (peas, carrots, corn). Stir-fry 2 minutes.
- 5
Add the cold rice. Toss constantly for 2-3 minutes until heated through and slightly browned.
- 6
Return mushrooms. Drizzle 2 tablespoons soy sauce + 1 teaspoon sesame oil around rim. Toss. Add chopped scallions. Serve immediately.
Watch how to make Mushroom Fried Rice
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💡 Expert Tips
- 1.Day-old rice. Essential for proper texture.
- 2.Brown mushrooms hard. Umami depth replaces meat.
- 3.Highest heat.
- 4.Don't overcrowd.
🔬 Why It Works
Mushroom fried rice succeeds because the deeply browned mushrooms provide the umami depth that meat would normally contribute. Day-old rice prevents clumping; high heat creates the wok hei flavor. Quick vegetarian dinner.
🥡 Storage, Meal Prep & Reheating
Refrigerator — 3 days sealed. Cool quickly before refrigerating (spread on a sheet pan) — same food-safety concern as any cooked rice dish.
Freezer — 2 months. Freeze flat in zip-top bags.
Reheating — Hot pan with 1 teaspoon of oil, medium-high heat, break up clumps with a spatula. Add a small splash of water and cover for 1 minute to steam. Microwave in a pinch (rubbery texture but edible) — cover and heat in 60-second bursts.
Meal prep tip — This is one of my top lunches to pre-portion. Cook a big batch on Sunday, split into containers. Adds up to $12/week in savings vs takeout, and it takes 2 minutes to reheat.
Frequently Asked Questions
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4.6
889 home cooks rated this
Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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