clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Close up view of the top of a dome of fried rice topped with scallions.

15 Minute Mushroom Fried Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Catherine Perez
  • 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


This Mushroom Fried Rice takes only 15 minutes to make and loaded with umami flavor. Just 9 simple ingredients to transform leftover rice.


  • 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


  1. Combine the soy sauce, sweetener, sesame oil, miso paste and mushroom seasoning together in a jar and mix together until no lumps remain.
  2. 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.
  3. Add the remaining oil, the white parts of the sliced green onions and the garlic and sauté for 30 seconds or until fragrant.
  4. 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.


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.