Why is my fried rice mushy?

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.

Can this rice be used for leftovers?

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.

Can I replace the rice?

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.

15 Minute Mushroom Fried Rice

Name: 15 Minute Mushroom Fried Rice
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Chinese Inspired
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

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

Scale

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

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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.