Easy Mushroom Fried Rice

Fragrant fried rice filled with mushrooms and veggies is the best option for a quick weeknight meal.

5 from 1 vote

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Prep Time: 30

Cook Time: 25

Total Time: 55

Servings:

Calories: 285kcal

Equipment

Small pot
Large wok or skillet

Ingredients

3 cups day-old rice see note below
2 cups water
.5 ounce dry shiitake mushrooms
3 tablespoons vegetable oil
8 ounces baby bella mushrooms trimmed, wiped clean, and thinly sliced
5 scallions minced; white and green parts separated; reserve a pinch of scallion greens for garnish
1 small yellow onion peeled and small-diced
1 green bell pepper trimmed, seeded, and small-diced
2 small carrots trimmed, peeled, and small-diced
¼ cup light soy sauce or use low-sodium soy sauce
1 teaspoon sesame oil
2 tablespoons mushroom soaking water
1 teaspoon minced ginger
Pinch of white pepper, optional
Pinch of crushed red pepper
Salt to taste

Instructions

Prepare the mushrooms:

Bring 2 cups of water to a boil in a small saucepan. Turn off the heat and add the mushrooms. Soak for 20 to 30 minutes. Remove the mushrooms and dice them.

Prepare the vegetables:

Dice all of the vegetables needed for the fried rice. Place the baby bella mushrooms in one bowl and combine the white parts of the scallions, the yellow onion, bell pepper, and carrots in a bowl.

Prepare the sauce:

Combine soy sauce, sesame oil, 2 tablespoons mushroom soaking water, minced ginger, white pepper, and crushed red pepper in a bowl and whisk to combine. Set aside.

Make the fried rice:

Heat 3 tablespoons oil in a large wok or skillet over medium-high heat. Add the sliced baby bella mushrooms and cook, turning occasionally, for 8–10 minutes until golden brown.
Add the bowl of diced vegetables (scallions, onion, pepper, and carrots) to the wok with the mushrooms and season lightly with salt. Cook, turning often, for 3–5 minutes until the carrots soften and the onions are translucent.
Add the diced shiitake mushrooms and cook for 1 minute.
Add the cooked rice to the wok and break it up with a metal spatula. Turn regularly, being careful not to mush up the rice too much. It should make good contact with the skillet or wok. Cook the rice for 5 minutes until it crisps up in spots.
Make a well in the middle of the rice. Pour in the sauce and use your spatula to toss the rice in the sauce for 1–3 minutes until well-coated. Stir in green scallion parts and cook for 1 minute. Turn off the heat.

To serve:

Divide the fried rice between shallow bowls and serve the remaining scallion greens on top. Enjoy!

Recipe notes

*If you don't have day-old rice, make 3 cups cooked rice from 1 cup dry. Rinse 1 cup of dry rice and combine with 2 cups water and a few shakes of salt in a small pot. Bring to a boil, stir once, cover, and simmer on low heat for 15 minutes. Turn off the heat and let stand for 5–10 minutes. Transfer to a sheet pan or pour into a large bowl and spread into an even layer (up the sides of the bowl if not using a sheet pan). Transfer to freezer for 15 minutes.

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