Mushroom Fried Rice

4.9 from 19 votes

This Chinese-inspired mushroom fried rice is an easy, delicious dish with umami flavors made with rice, mushrooms, soy sauce, onions and black pepper. It’s an easy vegan recipe that comes together in 40 minutes.

Prep Time25 mins

Cook Time15 mins

Total Time40 mins

Course: Main Course

Cuisine: Indo Chinese

Diet: Vegan, Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 169kcal

Author: Dassana Amit

Ingredients

For Cooking Rice

1 cup basmati rice or long grained rice - 190 grams
5 cups water for cooking rice
salt as required
few drops of oil

For Stir Frying

250 grams white button mushrooms - rinsed and chopped
½ teaspoon finely chopped garlic or 3 small to medium garlic cloves
½ cup finely chopped onions or 1 medium-sized or 2 to 3 small to medium spring onions
½ tablespoon chopped celery
1 tablespoon soy sauce - naturally brewed, add as required
3 tablespoon oil - any neutral oil or toasted sesame oil
½ teaspoon black pepper powder
salt as required

US Customary - Metric

Instructions

Cooking rice

First rinse the rice till the water runs clear of the starch.
Then in a pot or pan cook the rice in 5 cups of water with a few drops of oil and some salt as required.
The rice should be cooked al dente or just about cooked.
Don't cook the rice till it becomes mushy or too soft. Drain the rice in a colander and keep aside.
After the initial steam passes from the rice, cover the colander with a lid.
Let the rice cool completely before you add it to the mushrooms.

Making mushroom fried rice

Heat oil in a wok or kadai. Add the garlic and onions first and stir fry for 2 minutes on a medium to high heat stirring often.
Then add the chopped mushrooms and stir fry for 5 to 6 minutes or more on a high flame till the mushrooms begins to get lightly browned from the edges.
First the whole mixture will become watery as mushrooms will release water and slowly slowly the water will evaporate and you will see oil in the mixture.
When the mushrooms start to become lightly browned or light golden, then add the celery and stir fry for a minute.
Add soy sauce, black pepper and salt as required.
Stir and then add the rice. Stir gently but briskly. Stir fry for 2 to 3 minutes.
Serve the mushroom fried rice hot garnished with celery or spring onion greens with a side Indo Chinese vegetable dish like veg balls in hot garlic sauce, sweet and sour vegetables, veg manchurian.

Notes

To give some heat in the dish, you can add a bit of red chili powder or cayenne pepper.
Substitute fresh coriander/cilantro leaves if you do not have celery.
For a gluten free mushroom fried rice recipe you can use tamari instead of soy sauce.
I have used button mushrooms in this recipe. However, you can make it with fresh shiitake mushrooms or cremini mushrooms or use a combination of various varieties of edible mushrooms.
You can use any neutral-flavored oil. Even toasted sesame oil tastes very good.
Use a good quality of long grained rice or aged basmati rice.
The recipe can be scaled to make a big batch.

Nutrition