This Chinese-inspired mushroom fried rice recipe is easy to make in one pan with simple ingredients.
FEATURES
- delicious vegetarian main or side dish
- flavoured with ginger, sesame oil and fried mushrooms
- great way to use up leftover rice
- vegan, gluten-free, nut-free
- ready in under 45 minutes with simple ingredients in one pan
- customize with your choice of protein or additional vegetables
INGREDIENT NOTES
Complete list of ingredients and amounts is located in recipe card below.
- basmati rice – this recipe works best with day-old, cold leftover rice (white or brown) but if you don’t have any prepared it’s ok to use fresh, you can use basmati, jasmine or brown rice
- mushrooms – the recipe calls for a combination of white, shitake and cremini mushrooms but the amounts can be mixed and matched as needed, for example, if you don’t have access to shitake mushrooms, increase the other two to make up for it
- sesame oil – sesame oil really adds that fried rice flavour we’re looking for, I wouldn’t recommend skipping it!
- olive oil – used to saute the rest of the veggies but can be swapped for vegetable broth or water to reduce the amount of oil in the recipe
- tamari – can be substituted with light soy sauce if needed, though it won’t be gluten-free if you use soy sauce
- snap peas – snap or snow peas work here
- green peas – use canned or frozen, if using canned, drain and rinse well before use
STEP BY STEP INSTRUCTIONS
Step 1. In a medium sized pot, bring 3 cups of water to a boil with 1 tsp of salt. Add the rice, cover, reduce to a light simmer and cook for 15-20 minutes until the rice is tender. You can use another method to cook the rice, such as an Instant Pot or rice cooker, if you prefer.
Quick Tip: Fried rice is actually best with day old, cold leftover rice so if you’ve already got cooked rice on hand, this is the perfect way to repurpose it!
If not, it’s totally fine to use fresh cooked rice but you will get a better texture with rice that’s chilled and somewhat dried out.
Step 2. In a large frying pan over medium heat, cook the mushrooms in 2 batches, using half of the sesame oil each time.
Add half of the sesame oil and mushrooms to the pan, cook for 3-5 minutes until they’re browned and crisp. Transfer to a plate then repeat with the rest of the mushrooms.
Step 3. Once the mushrooms are done, add 1 tbsp olive oil to the same pan and saute the ginger, garlic, green onions and red pepper flakes for about 1 minute, stirring frequently over medium heat.
Quick Tip: To reduce the oil in the recipe, swap the olive oil for 1-2 tbsp of vegetable broth or water.
Step 4. Turn the heat up to medium-high and add the cooked rice, tamari or soy sauce and salt and cook while stirring constantly for about 3 minutes.
Step 5. Add the mushrooms, snap peas and frozen green peans and stir fry for another 2 minutes, stirring every 30 seconds or so.
Serve right away topped chopped green onions, sesame seeds and fresh cracked black pepper.
