Mushroom Fried Rice Recipe

Level up your fried rice game with this Asian-style mushroom fried rice recipe. Easy to make and bursting with umami flavours.

Estimated reading time: 5 minutes

• Reasons To SAVE this recipe
• Ingredients You’ll Need
• How To Make Fried Rice
• Serving Suggestion
• My Tried and True Tips
• Mushroom Fried Rice Recipe

Hina Says, “Fried Rice is the ultimate definition of convenient comfort food. It is fast, easy, and so satisfying. It requires minimal effort but yields maximum flavour.”

Mushroom fried rice reigns supreme as a timeless classic that embodies the essence of simplicity and sophistication. By combining the earthy richness of mushrooms with starchy rice and aromatic ingredients, this dish offers a whole new level of delicious gratification.

Reasons To SAVE this recipe

• vegan
• gluten-free
• one pot meal
• meal prep friendly
• requires less than 30 minutes
• best way to recycle leftover rice

Ingredients You’ll Need

• Mushrooms are the star of this fried rice recipe, imparting a unique umami depth of flavour that elevates the entire dish. From meaty shiitakes, and button mushrooms to delicate enoki, you can use a variety of mushrooms for this fried rice recipe. Each type gives a distinct flavour to the dish.
• Choosing the Right Rice. In Asian cuisine, short to medium to long-grain varieties like sushi rice, koshikari, basmati or jasmine rice are preferred for their texture and ability to absorb flavours.
• Garlic, Red Chilli, and Scallions form the flavour base of fried rice.
• Soy Sauce adds depth and saltiness.
• Sesame Oil imparts a nutty richness.
• Seasoning is salt, pepper, and a tiny bit of brown sugar.
• For those seeking an extra kick, a dash of chilli paste or sriracha can be added to dial up the heat.

How To Make Fried Rice

Prep beforehand all the vegetables, herbs, sauce, and seasoning , and place them next to your cooking stove within reach of your hands.

Step 1)

• Heat oil in a wok over high heat.
• Once the oil is hot, add garlic, red chilli, and onion. Stir fry over high heat for 1 minute. The aroma of the garlic will start releasing – no need to brown the garlic.

Step 2)

• Add the mushrooms, salt, sugar.
• Cook until they are tender and deep brown. Allow the mushrooms to caramelize slightly, as this enhances their natural sweetness and flavour.

Step 3)

• Once the mushrooms are cooked to perfection, add the cooked rice, and soy sauce to the wok, breaking up any clumps with a spatula. Stir-fry the rice over high heat coating each it evenly with sauce.
• Let the rice sizzle on the hot wok for a minute to get fried. Do not mash the rice while stir-frying.

Finish it with green onion and crushed pepper. Mushroom Fried Rice is ready to serve!

Serving Suggestion

Mushroom Fried Rice is a complete meal in itself. Enjoy it either as a standalone dish or, as a delicious accompaniment to your favourite Asian entrees like Tofu Stir Fry , Garlicky Broccoli , Stir Fried Vegetables, or Vegetables in Hot Garlic Sauce .

I like to enjoy my fried rice with a half fried egg, drizzle of chilli oil , along with flavoursome Asian sides like cucumber kimchi , or smashed cucumber salad .

Whether enjoyed as a quick weeknight meal or as part of an Asian feast, mushroom fried rice never fails to delight the palate and satisfy the soul.

My Tried and True Tips

• It’s essential to cook the rice ahead of time and allow it to cool completely. This ensures that each grain remains separate. Avoid using hot and mushy rice. The ideal choice is al dente, cold, or slightly undercooked rice.
• The fried rice is a quick and fast meal. So prep beforehand all the vegetables, herbs, sauce, and seasoning , and place them next to your cooking stove within reach of your hands.
• Use a wide wok or stir-fry pan to stir and mix the rice, vegetables, and chicken while frying.
• For added texture and taste, consider adding additional vegetables such as peas, carrots, or bell peppers.

More Fried Rice Recipe

• Pineapple Fried Rice
• Chicken Fried Rice
• Quinoa Fried Rice
• Coconut Rice
• Lemon Rice

Ingredients

• ▢ 2 tablespoon sesame oil
• ▢ 10 medium size garlic cloves, minced
• ▢ 2 medium spicy red chilli, finely chopped
• ▢ 1 small size onion, fine chopped
• ▢ 200 gram button mushrooms sliced
• ▢ ½ teaspoon cooking salt or to taste
• ▢ ½ teaspoon brown sugar
• ▢ 1 tablespoon dark soy sauce
• ▢ 2 Cup cooked white rice
• ▢ 2 sprigs spring onion, roughly chopped

Instructions

• Prep beforehand all the vegetables, herbs, sauce, and seasoning , and place them next to your cooking stove within reach of your hands.
• Heat oil in a wok over high heat. Once the oil is hot, add garlic, red chilli, and onion. Stir fry over high heat for 1 minute. The aroma of the garlic will start releasing – no need to brown the garlic.
• Add the mushrooms, salt, sugar.
• Cook until they are tender and deep brown. Allow the mushrooms to caramelize slightly, as this enhances their natural sweetness and flavour.
• Once the mushrooms are cooked to perfection, add the cooked rice, and soy sauce to the wok, breaking up any clumps with a spatula. Stir-fry the rice over high heat coating each it evenly with sauce.
• Let the rice sizzle on the hot wok for a minute to get fried. Do not mash the rice while stir-frying.
• Finish it with green onion and crushed pepper. Mushroom Fried Rice is ready to serve!

Recipe Notes:

• Substitute sesame oil with vegetable oil or coconut oil.
• From meaty shiitakes, and button mushrooms to delicate enoki, you can use a variety of mushrooms for this fried rice recipe. Each type gives a distinct flavour to the dish.
• Do not add too much salt at once, as soy sauce is already very salty and savoury in taste.
• If you are adding additional vegetables such as peas, carrots, or bell peppers, add them right after caramelizing mushrooms.

Nutrition

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Mushroom Fried Rice Recipe

Equipment

• Chinese Wok

Ingredients

• 2 tablespoon sesame oil
• 10 medium size garlic cloves, minced
• 2 medium spicy red chilli, finely chopped
• 1 small size onion, fine chopped
• 200 gram button mushrooms sliced
• ½ teaspoon cooking salt or to taste
• ½ teaspoon brown sugar
• 1 tablespoon dark soy sauce
• 2 Cup cooked white rice
• 2 sprigs spring onion, roughly chopped

Instructions

• Prep beforehand all the vegetables, herbs, sauce, and seasoning , and place them next to your cooking stove within reach of your hands.
• Heat oil in a wok over high heat. Once the oil is hot, add garlic, red chilli, and onion. Stir fry over high heat for 1 minute. The aroma of the garlic will start releasing – no need to brown the garlic.
• Add the mushrooms, salt, sugar.
• Cook until they are tender and deep brown. Allow the mushrooms to caramelize slightly, as this enhances their natural sweetness and flavour.
• Once the mushrooms are cooked to perfection, add the cooked rice, and soy sauce to the wok, breaking up any clumps with a spatula. Stir-fry the rice over high heat coating each it evenly with sauce.
• Let the rice sizzle on the hot wok for a minute to get fried. Do not mash the rice while stir-frying.
• Finish it with green onion and crushed pepper. Mushroom Fried Rice is ready to serve!

Notes

• Substitute sesame oil with vegetable oil or coconut oil.
• From meaty shiitakes, and button mushrooms to delicate enoki, you can use a variety of mushrooms for this fried rice recipe. Each type gives a distinct flavour to the dish.
• Do not add too much salt at once, as soy sauce is already very salty and savoury in taste.
• If you are adding additional vegetables such as peas, carrots, or bell peppers, add them right after caramelizing mushrooms.

Nutrition

With this recipe guide, you can easily create your own batch of cucumber kimchi which is perfect for beginners and Korean food lovers.

Estimated reading time: 4 minutes

• Ingredients You’ll Need
• How To Make Oi Kimchi
• Store and Serve Kimchi
• Vegan Cucumber Kimchi Recipe

Kimchi is a staple in Korean cuisine, known for its bold flavours and gut-healthy probiotics. Traditionally, kimchi is fermented and full of beneficial bacteria. But oi kimchi is a much easier, and instant version of the dish.

Even though the ingredients and the making process are similar, yet cucumber kimchi takes lesser times and does not require fermentation.

Making cucumber kimchi at home is simple, rewarding, and delicious.

Why You Should Make It At Home

• its vegan and gluten free
• it is a great side dish for Asian meals
• you can control the amount of sugar and soy
• there are no harmful preservatives and artificial colours
• it is meal prep friendly side dish that one can make in large batches

Ingredients You’ll Need

Kimchi Paste:

• Onion, Ginger, and Garlic for the spicy, sharp flavour.
• Korean Red Chilli Flakes (gochugaru) for the mild spicy flavour.
• Green Apple (granny smith) or Pear for the tartness.
• Light Brown Suga r for the sweetness.
• Light Soy Sauce for the umami flavour.

Vegetables

• English or Persian Cucumbers with skin. Any cucumber with small seeds works well for making oi kimchi.
• Carrot and Green Onion , chopped in same length as cucumber.

Substitutes for Fermented Seafood:

Traditional kimchi uses fish sauce or fermented shrimp for depth of flavour. Instead, we use:

• Kelp Powder or kombu stock (for oceanic umami)
• Nutritional Yeast (for added depth and nutrients)
• Naturally Fermented Soy Sauce or Tamari Sauce

How To Make Oi Kimchi

1. Prepare the Cucumber

• Rub cucumbers with sea/coarse salt and wash nicely.
• Wipe them dry with a clean kitchen towel.
• Next, cut them into one inch sticks.
• Sprinkle salt over the cucumbers and gently mix.
• Cover and let them sit for 15 – 20 minutes to release all the water.

2. Make the Kimchi Paste

• In a blender combine diced apple, onion, ginger, and garlic.
• Using little water blend to a smooth, thick paste.

• Transfer to a bowl. Add soy sauce, Korean chilli flakes, sugar, and soy.
• Mix nicely. Taste and adjust seasoning if required.

3. Mix Vegetables with the Kimchi Paste

• Squeeze out all the water from salted cucumbers.
• Add them to the kimchi paste along with julienned carrot and green onion.
• Wearing gloves (to avoid spicy hands), mix well until all the vegetables are coated.
• At this stage you can taste the kimchi and add more seasoning if required.

4. Pack into a Jar

• Tightly pack the cucumber kimchi into a clean glass jar.
• Press down firmly to remove air pockets.
• Leave about 1-inch space at the top for the liquid.

Store and Serve Kimchi

Enjoy cucumber kimchi as a side dish with Asian meals, add it to stir-fries, stew, noodles, fried rice, ramen, or bibimbap. It tastes good with almost anything and everything.

Keep in an airtight container in the fridge for up to 1 month.

More Asian Side Dishes

• Smashed Cucumber Salad
• Garlicky Stir Fried Broccoli
• Thai Sweet Chilli Sauce
• Crispy Noodles Salad
• Homemade Chilli Oil
• Schezwan Sauce

Ingredients

• ▢ 4 English Cucumber, cut into one inch sticks
• ▢ 1 large carrot, julienned
• ▢ 5 sprigs green onion, cut into one inch sticks

Ingredients For Kimchi Paste:

• ▢ 1 green apple, diced
• ▢ 1 medium size onion, diced
• ▢ ½ inch ginger
• ▢ 6 garlic cloves
• ▢ 1 tablespoon light soy sauce
• ▢ 1 tablespoon Korean red chilli flakes (gochugaru)
• ▢ ½ tablespoon light brown sugar

Instructions

• Rub cucumbers with sea/coarse salt and wash nicely. Wipe them dry with a clean kitchen towel. Next, cut them into one inch sticks.
• Sprinkle salt over the cucumbers and gently mix. Cover and let them sit for 15 – 20 minutes to release all the water.
• Later, squeeze out all the water from salted cucumbers. Transfer them to a wide bowl. Add julienned carrot, and green onion.
• To make kimchi paste, in a blender combine diced apple, onion, ginger, and half of minced garlic. Using ⅛ to ¼ cup of water blend to a smooth, thick paste.
• Transfer kimchi paste to a bowl. Add Korean chilli flakes, sugar, and soy. Mix nicely. Taste and adjust seasoning if required.
• Add kimchi paste to the vegetables. Wearing gloves (to avoid spicy hands), mix well until all the vegetables are coated. At this stage you can taste the kimchi and add more seasoning if required.
• Tightly pack the cucumber kimchi into a clean glass jar. Store in the refrigerator or enjoy with your meal.

Recipe Notes:

• Do not cut cucumbers into very thin pieces.
• You can substitute Korean red chilli flakes with Kashmiri Red Chilli Powder or the medium spicy kutti mirch.
• For the umami flavour, its best to use naturally fermented either light or dark soy sauce.

Nutrition

We follow a strict NO SPAM Policy