Homemade Mushroom Fried Rice is a quick, flavorful dish that’s just as satisfying as takeout. With tender mushrooms, fragrant garlic and perfectly seasoned rice, this vegetarian dish packs a punch of umami in every bite. It’s a go-to for busy weeknights, a great way to use up leftovers, and best of all—it comes together in minutes. This savory, buttery fried rice can be enjoyed as a hearty side dish or a stand-alone meal.
This dish is packed with flavor and so incredibly easy to make, which is why I love this homemade Asian-inspired recipe. Loaded with earthy mushrooms and tender peas, it has the perfect balance of savory, buttery goodness in every bite. It’s hearty enough to enjoy on its own for lunch but also pairs beautifully as a side with other Asian-flavored main dishes. It’s a fantastic way to use up leftover rice, making it a quick and satisfying meal whenever I have extra from a previous dinner.
I also love that this recipe is completely meatless, making it a budget-friendly option when I want to incorporate more vegetables and less meat into my meals. The scrambled eggs add a nice touch of texture and protein, but they can easily be left out and the butter replaced with vegetable oil for a fully plant-based version. Whether you’re looking for a quick lunch, a simple side, or just a way to make the most of what’s already in your fridge, this easy fried rice is a go-to that never disappoints!
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Ingredients
- Eggs – Beat them before cooking for easy scrambling. You can skip them for a fully plant-based dish.
- Butter – Adds richness and flavor. Use unsalted butter to control the salt level.
- Vegetable Oil – A neutral oil like canola or avocado oil works best for high-heat cooking.
- Fresh Mushrooms – Choose fresh, firm mushrooms like cremini or button. Slice them evenly for consistent cooking.
- Frozen Peas – No need to thaw—just toss them in straight from the freezer.
- Garlic – Use fresh garlic for the best flavor. Mince it finely so it distributes evenly.
- Cooked Rice – Day-old rice works best for fried rice, as it’s drier and won’t get mushy. Spread freshly cooked rice on a tray and chill it if you don’t have leftovers. It's easy to make rice in your instant pot, then you can freeze rice until you are ready to use it.
- Soy Sauce – Opt for low-sodium soy sauce to keep the saltiness in check. Use a vegan soy sauce or coconut aminios for a vegan option.
- Sesame Oil – Toasted sesame oil adds a traditional, nutty flavor.
- Green Onion – Chop both the white and green parts for extra flavor and garnish.
See recipe card for quantities.
How to Make Mushroom Fried Rice
- Step 1: Heat 1 teaspoon of vegetable oil in a large pan or wok over medium-high heat. Add the beaten eggs, scramble quickly then remove from the pan and set aside.
- Step 2: In the same pan, add butter and the remaining 1 teaspoon vegetable oil. Add the mushrooms and cook for 2 minutes. Stir in the peas and garlic, cooking for another 1 minute.
- Step 3: Add the cooked rice and stir-fry for 3-4 minutes, pressing down slightly for a crispy texture.
- Step 4: Pour in soy sauce and sesame oil, stirring well to coat the rice evenly. Return the scrambled eggs to the pan and mix well. Sprinkle with chopped green onions, stir once more, and serve hot.
Hint: Day-old rice is best for fried rice because it won't get mushy. You can spread freshly cooked rice on a tray and chill it if you don’t have leftovers.
Variations/ Substitutions
- Vegan - Skip the eggs and use vegan soy sauce or coconut aminios. Istead of butter use your favorite cooking oil.
- Protein - Add cooked chicken, shrimp, or tofu for extra protein.
- Vegetables - Swap peas for edamame, bell peppers, carrots, or baby corn for more variety.
- Rice - Brown rice, jasmine rice, or even cauliflower rice can be used instead of white rice. Just ensure it’s cooled before stir-frying.
- Spicy - Stir in sriracha, red pepper flakes, or a drizzle of chili oil for heat.
If you like fried rice, also try my Shrimp and Chicken Fried Rice or my Scallop Fried Rice.
Equipment
You don’t need a wok to make great fried rice—a heavy-bottomed skillet works just as well! As long as your pan can handle high heat and distribute it evenly, you’ll get that perfect crispy texture. A large skillet gives you plenty of space to stir-fry everything without overcrowding, so the ingredients cook quickly and evenly. Just make sure to preheat the pan before adding anything to get the best results!
Storage
Store leftover mushroom fried rice in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it in a sealed container or freezer bag for up to 3 months.
To reheat, warm it in a skillet over medium heat with a splash of water or a little oil to prevent drying out. Stir occasionally until heated through. You can also microwave it in 30-second intervals, stirring in between, until hot.
Top Tips
- Cold, leftover rice is drier and fries up better without turning mushy. If using fresh rice, spread it on a tray and chill it for at least 30 minutes.
- A hot pan ensures the ingredients cook quickly and evenly, giving the rice that perfect fried texture.
- Avoid overcrowding the pan to keep everything from steaming instead of frying.
- Cook the eggs separately first, then add them back in later.
- Press the rice down slightly in the pan and let it sit for a minute before stirring. This helps develop those delicious crispy bits.
- Start with the recommended soy sauce amount, then taste and adjust. A splash of extra soy sauce, sesame oil, or even a squeeze of lime can enhance the flavors.
Serving Suggestions
This mushroom fried rice is delicious on its own as a simple vegetarian main course, but it also makes a fantastic side dish for a variety of Asian-inspired meals. Pair it with Easy Pork Stir Fry, Chinese Chicken with Green Beans Stir-Fry or Seared Asian Scallops with Spinach.
It’s also great alongside dishes like Pan Grilled Paprika Shrimp, Easy Beef Chop Suey, or a warm bowl of Wonton Soup soup. If you want to keep things light, serve it with Easy Asian Cucumber Salad. No matter how you enjoy it, this versatile dish is an easy and tasty addition to any meal!
FAQ
If you don’t have leftover rice, spread freshly cooked rice on a baking sheet and chill it in the fridge for at least 30 minutes to dry it out.
Cremini, button, or shiitake mushrooms are great options. Just make sure to slice them evenly for consistent cooking.
Try adding a splash of oyster sauce, a drizzle of chili oil, or extra garlic and ginger for more depth of flavor.
Related
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RECIPE
Quick Mushroom Fried Rice
Equipment
- 1 large wok or frying pan
Ingredients
- 2 teaspoons vegetable oil, divided use
- 2 large eggs beaten
- 2 tablespoons butter
- 1 cup sliced mushrooms
- ½ cup frozen peas
- 1 clove fresh garlic minced
- 2 cups cooked and cooled rice preferably day-old
- 2 tablespoons low sodium soy sauce
- 1 teaspoon sesame oil
- 1 green onion chopped
Instructions
- Heat 1 teaspoon of vegetable oil in a large pan or wok over medium-high heat. Add the beaten eggs, scramble quickly then remove from the pan and set aside.
- In the same pan, add butter and the remaining 1 teaspoon vegetable oil. Add the mushrooms and cook for 2 minutes. Stir in the peas and garlic, cooking for another 1 minute.
- Add the cooked rice and stir-fry for 3-4 minutes, pressing down slightly for a crispy texture. Pour in soy sauce and sesame oil, stirring well to coat the rice evenly.
- Return the scrambled eggs to the pan and mix well. Sprinkle with chopped green onions, stir once more, and serve hot.
Nutrition
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