Make this delicious restaurant-style Easy Chinese Mushroom Fried Rice recipe using a few simple ingredients in under 15 minutes (vegan, can be easily made gluten-free).
About Mushroom Fried Rice
This Easy Mushroom Fried Rice Recipe is a Chinese-inspired dish made using cooked rice, mushrooms, and Chinese sauces.
Fried rice with mushrooms is vegan and can be easily made gluten-free. It comes together in under 15 minutes using simple ingredients and is a great way to use leftover cooked rice.
Serve it as a main dish or side dish with Asian-style curries. It is a great dish to pack for travel or picnics. I sometimes pack it for my son’s lunchboxes too.
This recipe to make mushroom fried rice is very adaptable too. You can add the sauces according to your taste preference. You can also add more vegetables or proteins to suit your needs.
This recipe can be easily doubled or tripled too.
Here are some more fried rice recipes you may like
- Schezwan Fried Rice
- Thai Fried Rice
- Thai Pineapple Fried Rice
- Chinese Egg Fried Rice
- Chicken Fried Rice
- Schezwan Egg Fried Rice
- Paneer Fried Rice
- Teriyaki Chicken Fried Rice
- Hibachi Fried Rice
- Gochujang Fried Rice
Rice – Make this recipe with any short-grain non-sticky rice. Cool the rice completely before stir-frying; otherwise, it will become mushy.
Although this dish mainly uses short-grain rice, you can use long-grain rice like basmati rice.
You can cook the rice fresh or use leftover rice.
I have used white rice to make this dish, but you can use brown rice, quinoa, or couscous.
Veggies – I have used celery, onions, green bell pepper (capsicum), green onions, and button mushrooms.
You can add any mushroom (cremini mushrooms, shiitake mushrooms, oyster mushrooms, chestnut mushrooms) available to you. A mix of mushrooms also works.
You can also use dried mushrooms in place of fresh ones. Rehydrate them in hot water for 30 minutes, chop, and use in the recipe.
Although you can use canned mushrooms, too, I do not recommend them as they turn chewy sometimes.
You can add more veggies, like carrots, green beans, green peas, broccoli, corn kernels, snap peas, etc., to it.
Garlic – This is my favorite ingredient when it comes to Chinese-style recipes. It single-handedly adds so much taste and flavor that no other ingredients can do.
Oil – I have used sesame oil as it adds a very authentic Asian taste to the recipe. But if you do not have it, you can use any cooking oil you prefer. Olive oil, avocado oil, or canola oil all works fine.
Others – You will also need dark soy sauce, white vinegar, ground black pepper, and salt.
You can replace dark soy sauce with light soy sauce for a milder taste.
Since we are adding soy sauce which is quite salty, be careful with the additional salt.
Restaurants add MSG (Ajinomoto ) to their fried rice recipes for that umami flavor. If you are not allergic to it, add ½ teaspoon to the recipe. Mushroom powder is also a great ingredient to give that umami taste.
Replace soy sauce with tamari to make this dish gluten-free.
Add some red pepper flakes or chopped green chilies to spice the dish.
How To Make Mushroom Fried Rice
Cook 1 cup of dry short-grain nonsticky rice and cool it for 3-4 hours. The rice must be properly cooled; otherwise, the rice might turn mushy.
If you are using freshly cooked rice and want to fasten the cooling process, spread it on a baking sheet, cover it with cling wrap and freeze it for 15 minutes.
Prepare 8 oz (225 g) mushrooms. Ideally, mushrooms should not be washed as they absorb water while washing. Still, because we are not sure of what 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 or chemical 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.
Chop the garlic, celery, onions, and bell peppers.
Gather the remaining ingredients.
Tip – The best-fried rice is made over high heat in a light bottom wok. You need to be super quick while adding the ingredients. Otherwise, they may burn. So make sure to gather all the ingredients before you start to cook.
Fry The Rice
Heat 2 tablespoon sesame oil in a light-bottomed large wok (or a large skillet) over medium-high heat.
Once the oil is hot and shimmery, add 2 teaspoon chopped garlic and 2 teaspoon chopped ginger and saute for 3-4 seconds.
Now add ¼ cup of chopped onions and saute for 10-15 seconds.
Add 2 tablespoon chopped green bell pepper and 8 oz (225 g) sliced mushrooms and fry until the mushrooms are browned, and their moisture is evaporated (1-2 minutes), stirring frequently.
- 2 cups of cooked and cooled rice
- 2 teaspoon dark soy sauce
- 1 teaspoon white vinegar
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
Be very careful while adding additional salt as soy sauce is also very salty.
Mix everything well using a spatula until the rice grains are coated with the sauce.
Add 2 tablespoon chopped green onions and 1 tablespoon finely chopped celery and mix well.
Check for salt and sauces and add more as per your taste.
Garnish with chopped green onions (spring onions) and toasted sesame seeds, and serve hot.
Frequently Asked Questions
You can cook the rice in an instant pot or 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 the pot. Add double the quantity of water. Cover the pot and cook on low heat undisturbed for 20-25 minutes until all the water is absorbed and the rice is tender.
Schezwan – Add a few teaspoon of schezwan sauce to this rice to give it a spicy kick.
Thai – Add some chopped Thai bird’s eye red chilies, chopped ginger, fish sauce, and Thai basil to give it a Thai taste.
Cauliflower – Replace white rice with cauliflower rice and make cauliflower mushroom rice.
Burnt Garlic – Fry lots of chopped garlic until nicely browned, then follow the remaining process.
Pineapple – Add chopped pineapple and mushrooms for a sweet and sour taste.
Veggies – Add red and yellow bell peppers, corn, asparagus, carrot, baby corn, snap peas, etc., to this rice.
Eggs – You can scramble the eggs and add them to the rice to make an egg mushroom fried rice recipe.
Meat – Add beef, chicken, bacon, chorizo, shrimp, etc., to this rice.
Do not forget to garnish it with chopped scallions (spring onion greens). You can also sprinkle some toasted sesame seeds over it just before serving.
You can also serve it with an appetizer, such as dim sum or any stir-fry recipe.
It can be stored in the refrigerator in an airtight container for about 2-3 days. Reheat it in a wok or the microwave until nice and warm before serving again.
If you make it in a big quantity, reheat only the amount you want to serve. Reheating again and again can decrease its shelf life.
You can also freeze it for up to 3 months. Thaw, reheat and serve.
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Easy Chinese Mushroom Fried Rice Recipe
- 2 tablespoons sesame oil (or any oil that your prefer)
- 2 teaspoons finely chopped ginger
- 2 teaspoons chopped garlic
- ¼ cup chopped onions
- 8 ounces sliced mushrooms (225 g, I used button mushrooms but you can use any variety of mushrooms)
- 2 tablespoons chopped green bell peppers
- 2 cups cooked and cooled white rice
- 2 teaspoons dark soy sauce (or light soy sauce, use tamari for gluten free)
- 1 teaspoon white vinegar
- ½ teaspoon ground black pepper
- ¼ teaspoon salt (or to taste)
- 2 tablespoons chopped green onions
- 1 tablespoon finely chopped celery
- The best-fried rice is made over high heat in a light bottom wok. You need to be super quick while adding the ingredients otherwise they may burn. So make sure to gather all the ingredients before you start to cook.
- Heat oil in a light-bottomed large wok (or a large skillet) over medium-high heat.
- Once the oil is hot and shimmery, add garlic and ginger and saute for 3-4 seconds.
- Now add onions and saute for 10-15 seconds.
- Add bell pepper and mushrooms and fry until the mushrooms are browned and their moisture is evaporated (1-2 minutes), stirring frequently.
- Add rice, soy sauce, vinegar, black pepper, and salt. Be very careful while adding additional salt as soy sauce is also very salty.
- Mix everything well using a spatula until the rice grains are coated with the sauce.
- Add green onions and celery and mix well.
- Check for salt and sauces and add more as per your taste.
- Garnish with some chopped green onions and toasted sesame seeds and serve hot.