Make this delicious Indo-Chinese mushroom fried rice using the leftover rice in under 15 minutes. This recipe is vegan too.
Here are some more rice recipes you can make using leftover rice – Schezwan Fried Rice, Thai Fried Rice, Thai Pineapple Fried Rice, Chinese Egg Fried Rice, and Chicken Fried Rice.
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About This Recipe
Mushroom fried rice is an Indo-Chinese dish made using leftover rice, mushrooms, and Chinese sauces. This dish is wholesome, healthy and a complete meal in itself. You can pair it with Chinese style curries for added flavor.
This recipe to make mushroom fried rice is very adaptable and you can add the sauces according to your taste preference. You can also add more vegetables or proteins to it to suit your needs.
It is a great dish to pack for travel or picnics. I sometimes packs it for son’s lunchboxes too.
This Mushroom Fried Rice is,
- Vegan, can be easily made gluten-free too
- Delicious
- Fuss Free
- Quick + Easy
- Prepared with leftover rice
- Perfect to pack
Ingredients
To make this super easy and fuss free Indo-Chinese recipe, you will need,
Rice – Use any short grain non-sticky rice for this rice recipe. Make sure to cool the rice completely before stir-frying it otherwise it will become mushy.
You can cook the rice in an instant pot or in a pot over the stovetop. To cook the rice in an instant pot, check out the detailed recipes here – Instant pot basmati rice, instant pot brown rice, Instant pot jasmine rice.
To cook the white rice or jasmine rice in a pot over the stovetop, add the rinsed rice to a pot. Add double the quantity of water. Cover the pot and cook on low heat for 20-25 minutes until all the water is absorbed and the rice is tender.
Veggies – I have used celery, onion, green bell pepper, green onions, and button mushrooms. You can add any mushrooms that are available to you.
You can add more veggies like carrots, green beans, broccoli etc to it too.
Garlic – This is my favorite ingredient when it comes to the Indo-Chinese recipe. It single-handedly adds so much taste and flavor, that no other ingredient can do.
Oil – I have used sesame oil, as it adds a more authentic taste to the recipe. But if you do not have the same, you can just use the regular vegetable oil for this recipe.
Others – To enhance the taste of this fried rice recipe, we will use a few more ingredients such as soy sauce, white vinegar, ground black pepper, MSG (optional), and salt. Since we are adding soy sauce which is quite salty, be careful with the additional salt.
MSG or Ajinomoto is totally optional and if you don’t feel like using it, just skip adding it to the recipe.
White vinegar adds a nice tangy taste, so start by adding less. If you feel you need more, then add more. The same goes with ground black pepper, you can adjust the quantity as per your taste.
How to make Mushroom Fried Rice?
Start by preparing 8 oz (225 g) mushrooms. Ideally, mushrooms should not be washed as they absorb water whole washing but because we are not sure of what all is sprayed on them while growing, I prefer washing them quickly to remove any dirt sticking on them and to get rid of any pesticide if it is used.
Once washed, wipe the mushroom using a kitchen towel. Now slice them into thin slices and keep aside. If the color of the mushrooms turns a little dark, do not worry.
Heat 2 tablespoon sesame oil in a wok over high heat. A light-bottomed broad wok works best. I used my regular pan though.
Add 2 teaspoon chopped garlic and 1 tablespoon chopped celery to the oil once hot. Saute garlic and celery for 3-4 seconds.
Quickly add ¼ cup chopped onion and saute on high flame till transparent (1-2 minutes).
Add 2 tablespoon chopped green bell pepper, and sliced mushrooms, and fry on high flame until the mushrooms are browned their moisture is evaporated (3-4 minutes). Keep stirring frequently.
Add 2 cups of cooked and cooled rice, 2 teaspoon soy sauce, 1 teaspoon white vinegar, ½ teaspoon ground black pepper, 2 pinch MSG (optional), and salt to taste. Be very careful while adding additional salt as soy sauce is also very salty.
Mix everything well using a spatula until the rice is coated with the sauce. Garnish with 2 tablespoon chopped green onions.
Serve it hot as is or with any Chinese style curry.
Pro Tips by Neha
It is best to use leftover cooked rice to make this recipe. But if you want to make it using fresh rice, make sure to refrigerate it for a few hours.
I have used white rice to make this dish but you can definitely use brown rice, quinoa, or couscous.
I have added a pinch of MSG as a flavour enhancer, but you could skip it altogether.
You can make this rice with eggs and call it mushroom egg fried rice :). Just scramble 2 eggs before adding the onion and then follow the same process as mentioned.
You can also add chicken, beef, bacon, chorizo or shrimps to this rice.
Make sure to saute the mushroom until they are nicely browned. Do it on high heat so that most of the moisture is evaporated soon.
Try to use a wide pan to make this dish. By choosing a wide pan, the mushrooms will be spread out in a single layer and will brown fast.
You can increase the amount of sauces used if that suits your taste.
Variations
Schezwan – Add a few teaspoon of schezwan sauce to this rice to give it a spicy kick.
Thai – Add some chopped red chilies, chopped ginger, fish sauce, and Thai basil to give it a Thai taste.
Cauliflower – Replace rice with cauliflower rice and make cauliflower mushroom rice.
Burnt Garlic – Fry lots of chopped garlic until it is nicely browned and then follow the remaining process as is.
Pineapple – Add chopped pineapple along with mushroom for a sweet and sour taste.
Veggies – You can add veggies like red and yellow bell peppers, corn, asparagus, carrot, baby corn, etc to this rice.
Eggs – You can scramble the eggs and add with the mushrooms to make an egg mushroom fried rice recipe.
Meat – You can add beef, chicken, bacon, chorizo, shrimp etc to this rice.
Serving Suggestions
This super easy recipe, fried rice can be served with any Chinese style curry like chili garlic chicken or sweet and sour vegetables.
You can also serve it with an appetiser such as momo or any stir fry recipe.
Sometimes, I even have this for a light meal after a hearty bowl of soup.
Storing Suggestions
It can be stored for about 2-3 days in the refrigerator in an airtight container. Reheat it in a wok or in the microwave until nice and warm, before serving again.
In case you make it in a big quantity, reheat only the amount you want to serve. Reheating, again and again, can decrease its shelf life.
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Recipe Card
Mushroom Fried Rice Recipe
Ingredients
- 2 cups cooked and cooled white rice
- 2 tablespoons sesame oil (or any oil that your prefer)
- 2 teaspoons chopped garlic
- 1 tablespoon chopped celery
- ¼ cup chopped onion
- 2 tablespoons chopped green bell pepper
- 8 ounces sliced mushroom
- 2 teaspoons dark soy sauce
- 1 teaspoon white vinegar
- ½ teaspoon ground black pepper
- 2 pinch MSG (optional)
- salt to taste
- 2 tablespoons chopped green onions
Instructions
- Start by preparing 8 oz (225 g) mushrooms. Ideally, mushrooms should not be washed as they absorb water whole washing but because we are not sure of what all is sprayed on them while growing, I prefer washing them quickly to remove any dirt sticking on them and to get rid of any pesticide if it is used.
- Once washed, wipe the mushroom using a kitchen towel. Now slice them into thin slices and keep them aside. If the color of the mushrooms turns a little dark, do not worry.
- Heat 2 tablespoon sesame oil in a wok over high heat. A light-bottomed broad wok works best. I used my regular pan though.
- Add 2 teaspoon chopped garlic and 1 tablespoon chopped celery to the oil once hot. Saute garlic and celery for 3-4 seconds.
- Quickly add ¼ cup chopped onion and saute on high flame till transparent (1-2 minutes)
- Add 2 tablespoon chopped green bell pepper, and sliced mushrooms, and fry on high flame until the mushrooms are browned their moisture is evaporated (3-4 minutes). Keep stirring frequently.
- Add 2 cups of cooked and cooled rice, 2 teaspoon soy sauce, 1 teaspoon white vinegar, ½ teaspoon ground black pepper, 2 pinch MSG (optional), and salt to taste. Be very careful while adding additional salt as soy sauce is also very salty.
- Mix everything well using a spatula until the rice is coated with the sauce. Garnish with 2 tablespoon chopped green onions.
- Serve it hot as is or with any Chinese style curry.
Rajashree Kanchan
nice receipe…trying it out jst now..
Neha Mathur
Thnx. Do let me know how it turned out.