15 Minute Mushroom Fried Rice
This Mushroom Fried Rice takes only 15 minutes to make and loaded with umami flavor. Just 9 simple ingredients to transform leftover rice.
I think we all want and deserve fast meals. So when I make one and enjoy it so much that it has been made at least once a week, I have to share it with you.
This 15 minute Mushroom Fried Rice is it! Lots of umami flavor from the mushrooms and miso paste, and just so so good mixed into this rice. Perfect to accompany with some of your favorite protein dishes. So let’s make it together!
Why You’ll Love This Mushroom Fried Rice
- This dish takes 15 minutes to make!
- A great way to use up leftover rice sitting in the fridge
- Requires less than 10 simple ingredients
- Easy to customize to fit your preference
- Completely vegan, gluten-free and nut-free!
Key Ingredients and Substitutions
- Mushrooms: We’re using a medley of mushrooms, but you can easily do this with a lot of different mushroom varieties. I personally love to use cremini, shiitake, oyster or maitake mushrooms best. If not a fan of mushrooms, you can replace the mushrooms with frozen small diced veggies like carrots and peas or diced cabbage.
- Rice: The best rice to use for fried rice is day old refrigerated white rice. I personally love making this dish with white Jasmine rice as it has a little more flavor, but medium grain white rice works just as well and you are more than welcome to use medium grain brown rice if you are aiming to get in more whole grains.
- Soy Sauce: I tend to use either soy sauce or tamari. To make sure this dish is gluten-free, choose tamari and confirm that the ingredients do not contain wheat. Coconut aminos can also be used if you need both a gluten and soy-free option.
- Green Onions: For the stir-fry portion use the white portion of the green onion and reserve the minced green tops for garnish. You can also use regular white or yellow onion and cook it a little longer until softened.
- Miso Paste: Gives the sauce used to coat the rice even more umami flavor. If you don’t have miso paste, you can leave it out or use 1/2 a vegetable bouillon or 1/2 tsp bouillon paste.
- Sesame Oil: Coats the rice in more flavor. You can leave this out or replace with the same oil used to stir-fry the mushrooms in.
- Sweetener: I used maple syrup as it doesn’t require additional dissolving, but you can use regular sugar and mix really well with the sauce ingredients to make sure it is well incorporated.
How to Make Mushroom Fried Rice
Make sure that before you start this recipe that you have some day old cooked white rice that has been refrigerated! I generally will either make rice for the week in my rice cooker and let it cool to room temperature and place in the fridge to cool completely.
When ready to make the rice, start by mixing the soy sauce, sesame oil, maple syrup, miso paste and mushroom seasoning together until well combined. Now you can cook the mushrooms. Add oil to a pan and add in the mushrooms. Spread them out in a single layer in your pan and allow to cook undisturbed until they start to brown, then flip, spread them out again and allow to cook off any excess liquid.
Add the remaining oil to the pan and add in the white part of the onion and sliced garlic. Sauté both until fragrant then add in the cold rice. Break the rice apart with your cooking spatula and then add the sauce you mixed earlier.
Toss everything together until fully mixed and evenly colored. Taste and adjust with more soy sauce or salt and pepper before serving and enjoying.
Expert Tips
- Use a rice cooker. Follow the instructions to make sure you get the proper and best textured rice before refrigerating. If you are making rice on the stovetop, I highly recommend that you read this guide on making the perfect white rice.
- Only use cold rice. Warm, freshly cooked rice will be too soft and get mushy if used to make this dish. Once cooked, cool the rice to room temperature and then place in the fridge to cool for a few hours or overnight.
- Leave your mushrooms to cook undisturbed. The more you move your mushrooms in the pan as they cook, the quicker it will release it’s liquid, which will lead to more rubbery mushrooms.
- Use a seasoned wok or a good non-stick skillet to cook your rice in. Both should be able to distribute heat well and make sure that your rice does not clump as it cooks.
Frequently Asked Questions
Make sure that you are using day old refrigerated rice. Rice will get drier as it cools in the fridge. The temperature and dry nature of the rice cooks up perfectly when sautéed in high heat with oil, which will help prevent mushy rice.
Yes! Just make sure to store your rice properly and enjoy it as soon as you can. Since we are reheating the rice again in this dish, just make sure to cool it quickly and place in the fridge within the hour of making it. The sooner the better as this will prevent your rice from developing any harmful bacteria that can make you sick. Leftovers of the fried rice should be enjoyed immediately the next day, so make sure you have a plan to eat it.
Yes! You can swap the rice out for other grains like quinoa or feel free to use riced cauliflower if you want to increase your veggie intake. With both options, just make sure not to overcook it or it can get mushy.
How to Serve
This mushroom fried rice is a great side that can be enjoyed with a number of delicious protein options. I love it with some Seasoned Panko Crusted Tofu, but this also pairs really well with:
More Meals That Take Less Than 30 Minutes to Make
- Vegan Burrito Bowl with Spiced Lentil Taco Meat
- Garlic Sesame Noodles
- Lemon Garlic Marinated Chickpea Wraps
- Creamy Vegan Pesto Gnocchi
- Tostadas with Refried Beans
- Easy Spicy Peanut Butter Noodles
15 Minute Mushroom Fried Rice
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 3 servings 1x
- Category: Sides
- Method: One Pot
- Cuisine: Chinese Inspired
- Diet: Vegan
Description
This Mushroom Fried Rice takes only 15 minutes to make and loaded with umami flavor. Just 9 simple ingredients to transform leftover rice.
Ingredients
- 2 1/2 tbsp soy sauce or coconut aminos
- 1/2 tbsp maple syrup or sugar
- 1 tsp toasted sesame oil
- 1 tsp yellow or white miso paste
- 1/2 tsp mushroom seasoning, optional
- 2 tbsp avocado oil or extra virgin olive oil, separated
- 12 oz of mushrooms, thinly sliced (button, cremini, shiitake, maitake and/or oyster mushrooms)
- 3 green onions or scallions, sliced with white and green parts separated
- 4 cloves of garlic, thinly sliced
- 2 cups cold cooked white Jasmine rice
- Salt and pepper to taste
Instructions
- Combine the soy sauce, sweetener, sesame oil, miso paste and mushroom seasoning together in a jar and mix together until no lumps remain.
- To a large skillet over medium high heat add in 1 tablespoon of oil and allow to warm through. Add the sliced mushrooms making sure to spread them out evenly over the bottom of the pan. Leave them to cook and brown undisturbed for about 4 minutes or until most of the mushrooms start to shrink. Flip one over to see if it has browned and if it has, then toss the mushrooms, spread them out again and allow to cook the rest of the moisture off for 3 minutes.
- Add the remaining oil, the white parts of the sliced green onions and the garlic and sauté for 30 seconds or until fragrant.
- Add in the cold rice and break up any big clumps in the rice. Pour over the miso sauce and toss to coat evenly. Taste and adjust with salt and pepper or an extra splash of soy sauce if desired. Serve with your favorite protein and enjoy.
Notes
Use a rice cooker. Follow the instructions to make sure you get the proper and best textured rice before refrigerating. If you are making rice on the stovetop, I highly recommend that you read this guide on making the perfect white rice.
Only use cold rice. Warm, freshly cooked rice will be too soft and get mushy if used to make this dish. Once cooked, cool the rice to room temperature and then place in the fridge to cool for a few hours or overnight.
Leave your mushrooms to cook undisturbed. The more you move your mushrooms in the pan as they cook, the quicker it will release it’s liquid, which will lead to more rubbery mushrooms.
Use a seasoned wok or a good non-stick skillet to cook your rice in. Both should be able to distribute heat well and make sure that your rice does not clump as it cooks.
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
★ Catherine
This post contains affiliate links which means I will make a small commission if you purchase from those links. I only recommend and share products that I know, trust and personally use myself!
