Mushroom Fried Rice

Mushroom Fried Rice is a very popular Indo-Chinese one pot dish. Mushroom Fried Rice combines the umami flavor of mushrooms with rice. Learn to make Mushroom Fried Rice Recipe with step by step pictures and video.

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Mushroom Fried Rice is vegan, quick to make and comes together under 40 minutes. I have made this fried rice along with other vegetables too but making it with just onion, capsicum and mushroom gives the full flavor of mushrooms.

About Mushroom Fried Rice

Mushroom Fried Rice is a classic Indo-Chinese dish that I prepare often as my family loves it. It is comforting and filling as it is a combination of vegetables and rice. It is also quick to make so comes very handy during our busy hours.

If you have leftover rice just quickly chop the vegetables and stir fry them along with sauces, salt and pepper and finally toss it with rice – mushroom fried rice is ready in few minutes. Serve it along with gobi manchurian or baby corn manchurian.

This Mushroom Fried Rice has an earthy flavor from mushrooms making it irresistibly delicious. It is not only super delicious but also a breeze to make and does not require much effort. This comes close to Restaurant style mushroom fried rice in aroma, taste and flavor.

I have used long grained basmati rice you can even use leftover rice. I always use button mushrooms for fried rice, you can try it with other varieties too. If you do not want to add sauce just skip it, still this tastes delicious.

Spring onions gives a great flavoring so do not miss to add it. In fact most of the days I do not make fried rice if I don’t have spring onion in stock. I always grow a small batch of spring onions in my balcony garden and use it whenever needed. Olive oil gives this rice dish a restaurant like flavoring so do not miss adding it.

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Mushroom Fried Rice Video

Similar Recipes

• Egg Fried Rice
• Chicken Fried Rice
• Schezwan Egg Fried Rice
• Chilli Garlic Fried Rice
• Schezwan Fried Rice

Mushroom Fried Rice Ingredients

• Rice – You can use long grained basmati rice, regular basmati rice or even jasmine rice.
• Vegetables – I have used onion, capsicum, spring onion and mushrooms. Additionally you can add carrot and cabbage too.
• Oil – Any neutral oil can be used but olive oil is best for fried rice dishes.
• Sauces – Soya sauce and chilli sauce are the main sauce used here.
• Flavorings – Ginger, garlic and pepper adds more flavor to this dish. Vinegar adds a slight tangy taste to this dish.

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How to make Mushroom Fried Rice Step by step

1.Heat 1 tablespoon olive oil – add 200 grams mushrooms cleaned and chopped.

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3.Saute in medium high flame. It leaves out water keep sauteing.

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4.Saute until it becomes dry, remove to a bowl and set aside.

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5.Now heat 2 tablespoon olive oil – add 1 tablespoon garlic, 1 teaspoon spring onion stem and 1/2 teaspoon ginger.

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6.Saute until golden.

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7.Add 1/2 cup onion, 1/2 cup capsicum saute in high flame for a minute. It should be crunchy not too soft.

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8.Add sauteed mushrooms along with 1 teaspoon soya sauce, 1 teaspoon chilli sauce, salt to taste, 1 teaspoon pepper powder and 1/2 teaspoon vinegar.

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9.Give a quick saute for few seconds in high flame.

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10.Add 3 cups cooked basmati rice.

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11.Mix it well then finally add 1 tablespoon spring onion green.

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12.Toss the pan in high flame. Mushroom fried rice is ready!

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Enjoy it hot!

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Expert Tips

• Don’t skip spring onions as it gives a good amount of chinese flavor to the fried rice.
• Use freshly ground pepper for a great flavor.
• Mushroom cooks faster so just saute them for few mins that is enough. Do not overcook.
• Chopping the veggies very fine helps in cooking faster. Sauteing the veggies in high flame gives a nice smoky flavor and also retains its crunchiness without the raw smell.
• You can even add little chopped beans along with carrot and cabbage.
• I soaked basmati rice for 15 mins then pressure cooked for 1:2 ratio(rice:water) for 2 whistles in medium flame.
• Make sure to fluff the rice and spread it with little olive oil to make the grains separate. Allow it to rest at least for 30 mins before adding.
• I don’t use ajino motto, but if you prefer you can add a pinch of it at the final stage.
• Do not add more soya sauce than mentioned amount else your fried rice color will be on the darker side also the flavor will be very strong.

Serving & Storage

You can serve Fried Rice with any manchurian sauce or gobi / baby corn manchurian etc. Any chilli dishes will go well with fried rice too. Chilli Paneer or Chilli Baby Corn is the best combo for Fried Rice.

FAQS

1.Which mushroom is best for fried rice?

Button mushrooms are hands down the best for making fried rice dishes. However you can try with cremini mushrooms too.

2.What is the secret in making perfect restaurant style fried rice?

• Cook the rice al dente and not too soft.
• Use olive oil for best flavor.
• Cook vegetables only till crunchy.

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If you have any more questions about this Mushroom Fried Rice Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Mushroom Fried Rice Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Mushroom Fried Rice Recipe

Mushroom Fried Rice is a very popular Indo Chinese one pot dish. Mushroom Fried Rice combines the umami flavor of mushrooms with rice. Learn to make Mushroom Fried Rice Recipe with step by step pictures and video.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Servings3

AuthorSharmilee J

1x2x3x

Ingredients

• 3 tablespoon olive oil
• 200 grams mushrooms
• 3 cups cooked basmati rice
• 1 tablespoon garlic finely chopped
• 1 teaspoon spring onion stem finely chopped
• 1 tablespoon spring onion green
• 1/2 teaspoon ginger finely chopped
• 1/2 cup onion
• 1/2 cup capsicum
• 1 teaspoon soya sauce
• 1 teaspoon chilli sauce
• 1 teaspoon pepper powder
• 1/2 teaspoon vinegar
• salt to taste

Instructions

• Heat 1 tablespoon olive oil – add 200 grams mushrooms cleaned and chopped.
• Saute in medium high flame. It leaves out water keep sauteing.
• Saute until it becomes dry, remove to a bowl and set aside.
• Now heat 2 tablespoon olive oil – add 1 tablespoon garlic, 1 teaspoon spring onion stem and 1/2 teaspoon ginger.
• Saute until golden.
• Add 1/2 cup onion, 1/2 cup capsicum saute in high flame for a minute. It should be crunchy not too soft.
• Add sauteed mushrooms along with 1 teaspoon soya sauce, 1 teaspoon chilli sauce, salt to taste, 1 teaspoon pepper powder and 1/2 teaspoon vinegar.
• Give a quick saute for few seconds in high flame.
• Add 3 cups cooked basmati rice.
• Mix it well then finally add 1 tablespoon spring onion green.
• Toss the pan in high flame. Mushroom fried rice is ready!
• Enjoy it hot!

Notes

• Don’t skip spring onions as it gives a good amount of chinese flavor to the fried rice.
• Use freshly ground pepper for a great flavor.
• Mushroom cooks faster so just saute them for few mins that is enough. Do not overcook.
• Chopping the veggies very fine helps in cooking faster. Sauteing the veggies in high flame gives a nice smoky flavor and also retains its crunchiness without the raw smell.
• You can even add little chopped beans along with carrot and cabbage.
• I soaked basmati rice for 15 mins then pressure cooked for 1:2 ratio(rice:water) for 2 whistles in medium flame.
• Make sure to fluff the rice and spread it with little olive oil to make the grains separate. Allow it to rest at least for 30 mins before adding.
• I don’t use ajino motto, but if you prefer you can add a pinch of it at the final stage.
• Do not add more soya sauce than mentioned amount else your fried rice color will be on the darker side also the flavor will be very strong.

Nutrition Facts

Mushroom Fried Rice Recipe

Amount Per Serving (150 g)

Calories 274 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Sodium 209mg9%

Potassium 436mg12%

Carbohydrates 32g11%

Fiber 3g13%

Sugar 4g4%

Protein 5g10%

Vitamin A 9337IU187%

Vitamin C 22mg27%

Calcium 41mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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