15 Minute Mushroom Fried

This Mushroom Fried Rice takes only 15 minutes to make and loaded with umami flavor. Just 9 simple ingredients to transform leftover rice.

I think we all want and deserve fast meals. So when I make one and enjoy it so much that it has been made at least once a week, I have to share it with you.

This 15 minute Mushroom Fried Rice is it! Lots of umami flavor from the mushrooms and miso paste, and just so so good mixed into this rice. Perfect to accompany with some of your favorite protein dishes. So let’s make it together!

Fried rice fully mixed in a pan topped with spring onions and cilantro.

Key Ingredients and Substitutions

• Mushrooms: We’re using a medley of mushrooms, but you can easily do this with a lot of different mushroom varieties. I personally love to use cremini, shiitake, oyster or maitake mushrooms best. If not a fan of mushrooms, you can replace the mushrooms with frozen small diced veggies like carrots and peas or diced cabbage.
• Rice: The best rice to use for fried rice is day old refrigerated white rice. I personally love making this dish with white Jasmine rice as it has a little more flavor, but medium grain white rice works just as well and you are more than welcome to use medium grain brown rice if you are aiming to get in more whole grains.
• Soy Sauce: I tend to use either soy sauce or tamari. To make sure this dish is gluten-free, choose tamari and confirm that the ingredients do not contain wheat. Coconut aminos can also be used if you need both a gluten and soy-free option.
• Green Onions: For the stir-fry portion use the white portion of the green onion and reserve the minced green tops for garnish. You can also use regular white or yellow onion and cook it a little longer until softened.
• Miso Paste: Gives the sauce used to coat the rice even more umami flavor. If you don’t have miso paste, you can leave it out or use 1/2 a vegetable bouillon or 1/2 tsp bouillon paste.
• Sesame Oil: Coats the rice in more flavor. You can leave this out or replace with the same oil used to stir-fry the mushrooms in.
• Sweetener: I used maple syrup as it doesn’t require additional dissolving, but you can use regular sugar and mix really well with the sauce ingredients to make sure it is well incorporated.

How to Make Mushroom Fried Rice

Step 1:

Make sure that before you start this recipe that you have some day old cooked white rice that has been refrigerated! I generally will either make rice for the week in my rice cooker and let it cool to room temperature and place in the fridge to cool completely.

Step 2:

When ready to make the rice, start by mixing the soy sauce, sesame oil, maple syrup, miso paste and mushroom seasoning together until well combined.

Step 3:

Now you can cook the mushrooms. Add oil to a pan and add in the mushrooms. Spread them out in a single layer in your pan and allow to cook undisturbed until they start to brown, then flip, spread them out again and allow to cook off any excess liquid.

Step 4:

Add the remaining oil to the pan and add in the white part of the onion and sliced garlic. Sauté both until fragrant then add in the cold rice. Break the rice apart with your cooking spatula and then add the sauce you mixed earlier.

Step 5:

Toss everything together until fully mixed and evenly colored. Taste and adjust with more soy sauce or salt and pepper before serving and enjoying.

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Expert Tips

Use a rice cooker. Follow the instructions to make sure you get the proper and best textured rice before refrigerating. If you are making rice on the stovetop, I highly recommend that you read this guide on making the perfect white rice.

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Only use cold rice. Warm, freshly cooked rice will be too soft and get mushy if used to make this dish. Once cooked, cool the rice to room temperature and then place in the fridge to cool for a few hours or overnight.

Leave your mushrooms to cook undisturbed. The more you move your mushrooms in the pan as they cook, the quicker it will release it’s liquid, which will lead to more rubbery mushrooms.

Use a seasoned wok or a good non-stick skillet to cook your rice in. Both should be able to distribute heat well and make sure that your rice does not clump as it cooks.

Frequently Asked Questions About Recipes

→ Can I use freshly cooked rice?

Fresh rice is too soft and can turn mushy. Use cold, day-old rice for the best texture.

→ What mushrooms work best?

Cremini, shiitake, oyster, or maitake mushrooms give the best umami flavor and texture.

→ Is miso paste necessary?

Miso adds depth, but you can substitute with bouillon paste or skip it entirely.

→ Can I make this soy-free?

Yes, use coconut aminos instead of soy sauce or tamari for a soy-free version.

→ What oil is best for stir-frying?

Use sesame oil for flavor or any neutral oil like avocado or sunflower for cooking mushrooms.

→ Can I add other vegetables?

Absolutely! Carrots, peas, or diced cabbage make great additions if you’re skipping mushrooms.