Fried rice is one of my favorite things to make whenever I’m busy and need to put something together quickly. I’ve shared some super easy fried rice recipes, such as 10-minute Egg Fried Rice, Pork Fried Rice, Soy Sauce Fried Rice, and Vegetable Fried Rice. These recipes turn your stale leftover rice into a delightful side dish or light main in no time.
Now that the weather is cooling off, you might start to see more mushroom varieties popping up in the grocery store or farmer’s market. Or maybe you’ve foraged for wild mushrooms in the woods. I want to introduce this scrumptious mushroom fried rice recipe so you have another way to enjoy your delicious mushrooms in season.
Mushroom fried rice ingredients
What types of mushrooms to use
You can use almost any type of mushroom in this recipe and the result would be tasty.
I used:
- Maitake mushrooms
- King oyster mushrooms (or King Trumpet)
- Oyster mushrooms
- Shimeji mushrooms (Beech mushrooms)
The other common and delicious mushrooms include:
- White button mushrooms
- Crimini mushrooms
- Portabella mushrooms
- Shiitake mushrooms
- Enoki mushrooms
No matter what type of mushrooms you plan to use, just remember to either cut or separate them into similar sized pieces / batches, so they cook evenly together.
For me, I prefer to use at least two types of mushrooms to add flavor. However, it’s totally OK to just use one type of mushroom.
If you plan to use shiitake mushrooms, I would only use a small amount and pair it with other, milder mushrooms. Because shiitake mushrooms are quite strong and the dish would taste quite intense if you use a ton of them.
The best rice for fried rice
I like to use overnight jasmine rice for fried rice due to its texture.
By overnight, I mean any rice that is not freshly cooked and has been left in the fridge or freezer for a day or more. Once refrigerated, rice will lose moisture and dry out, so the grains will separate nicely and turn crispier in the fried rice.
Medium grain (including jasmine) rice is my favorite, because it is less starchy than short grain rice and holds together better than long grain rice.
You can also use brown rice for mushroom fried rice as well, if you prefer.
Mise en place
When you’re ready to cook, your table should have:
- Beaten eggs
- Mixed sauce
- Sliced green onion
- Butter (optional but highly recommended)
- Prepped mushrooms
- Cooked rice
TIP:
- You should use your fingers to gently separate the rice before cooking, so the grains won’t stay clumped together.
- I like to add a small amount of butter along with the cooking oil, to further spice up my mushroom fried rice!
How to cook mushroom fried rice
Start by lightly scramble the eggs and transfer to a plate.
Sear the mushrooms, move them to one side of the pan, then melt the butter.
Add the rice over the butter, cook the rice for a bit, then pour in the sauce. Stir everything together and keep cooking.
Add back the eggs and green onion. Mix everything together to finish up.
Good practice for mushroom fried rice
To make great fried rice, it’s important to properly sear the ingredients.
I used a very large skillet (12.6”) so I cooked the rice with the mushrooms. If your skillet is smaller, I highly recommend cooking the mushrooms until browned and cooked through, then take them out before cooking the rice. You can add the mushrooms back at the end.
Easy dishes to pair with mushroom fried rice
- Pan Fried Salmon (香煎三文鱼)
- Pan Fried Tofu (脆皮豆腐)
- Beef with Oyster Sauce (蚝油牛肉)
- Chinese Lemon Chicken
- Scallion Beef Stir Fry (葱爆牛肉)
Chinese Cooking Made Easy
Are you new to this website? This free email series is a great place to start. I’ll walk you through a few of my most popular recipes and show you how and why they work. You’ll quickly start to cook better Chinese food in your own kitchen.
Mushroom Fried Rice (蘑菇炒饭)
Ingredients
Sauce
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce (*Footnote 1)
- 1/2 teaspoon sugar
- 1/8 teaspoon black pepper
Stir fry
- 3 tablespoons peanut oil (or 2 tablespoons oil + 1 tablespoon butter)
- 3 eggs , beaten
- 12 oz (340 g) assorted mushrooms , torn to bite-size pieces (or any mushrooms of your choice)
- 4 cups overnight jasmine rice (or other medium grain rice)
- 3 green onion , sliced
- Pinch of salt (or to taste)
Instructions
- Cut the mushrooms according to the type you use. For oyster mushrooms and shimeji mushrooms, tear them into smaller bite-size pieces. For button mushrooms and king oyster mushrooms, slice them.
- Combine the sauce ingredients in a small bowl. Stir to mix well.
- Add 1 tablespoon of oil (or butter) into a large skillet and heat over medium-high heat until hot. Add the beaten eggs. Scramble the eggs until just cooked, transfer to a plate.
- Add the mushrooms and a pinch of salt. Stir a few times to coat with oil. Let cook without disturbing until the bottom turns golden brown. Flip to cook the other side until golden brown and there’s no liquid left in the pan.
- Move the mushrooms to one side of the pan and add another 1 tablespoon of oil (or butter) and the rice to the other side. Cook and chop the rice with your spatula to separate the grains.
- Mix everything together. Swirl in the sauce mixture. Cook and stir constantly, until the rice turns an even color.
- Add back the eggs and the green onion. Stir to mix everything well. Carefully taste the rice. Season lightly with salt if needed. Transfer everything to a serving plate and serve hot as a side or a light main dish.
Video
Notes
- Dark soy sauce adds a nice brown color to the dish and gives it a subtle caramel flavor. You can skip it if you don’t have it on hand, and use regular soy sauce instead.
Nutrition
Have a question or feedback? Add a Comment
Did you make this? I want to see! Tag @OmnivoresCookbook on Instagram, and rate the recipe below.
YK
Loved it, turned out great
Amanda
This was so good, even my non rice lover husband devoured this and has asked for it to be made again. I only had white closed cup mushrooms in the fridge and next time I will buy king oyster mushrooms (our favourite) or mixed exotic mushrooms in addition to the closed cup – a big batch of rice in the rice cooker this morning to make a batch up for tomorrow and some for the freezer. I salted the rice whilst cooking which I am not doing in the re-run as it was a little salty for me but the flavours are totally fabulous. Thank you for sharing this and your other recipes (I have a long list of recipes that I want to make).
Louise Samson
Warning: delicious and addictive! Tried with oil and fancy mushrooms the first time, then with butter and creminis: both great. Couldn’t resist adding a minute amount of Black Truffle Chili Crisp (also addictive, as warned by Maggie in other recipe): brings out mushroom flavour but is a tad overpowering. Seeked solace by eating the rest without…will also have it for breakfast. Thank you, Maggie!
Penny
I love the way you write recipes. So easy to follow and very well organized. The dish was delicious! Thank you
El
I will be making this recipe again – it’s very tasty! Once I figured out that it needed eggs . . . If anyone is interested, I used a combination of reconstituted dried mushrooms (a mix) and creminis. I also had a couple of lamb sausages that I cut up and added in towards the end. The leftovers were also good at lunch today!
Maggie Zhu
Sorry about the typo! It should be 3 eggs. I just updated the recipe to reflect it.
Thanks for trying this one out and leaving a positive review. The dried mushrooms and lamb sausages sound so good 🙂
Rosemary
I cooked the mushrooms as you suggested, then added carrots and thinly sliced lacinto kale. We loved it! Thanks for the dinner inspo today 🙂
Louise Samson
I think you forgot to mention the eggs in the list of ingredients. How many, please?
Maggie Zhu
Should be 3 eggs. Sorry for the confusion! Just updated the recipe with the correct measurement.
El
WHAT EGGS??? The eggs aren’t listed in the ingredients! I’m guessing 3 eggs, based on the photos. I’m writing this as I make the recipe . . . more to follow!!