Vegan Mushroom Fried Rice Recipe
Inspired by Chinese cuisine, this easy mushroom fried rice recipe is made in one pan with simple ingredients for a satisfying rice dish that’s perfect on its own or as a side.
About the Recipe
This delicious mushroom fried rice is features 3 kinds of mushrooms making it perfect for mushroom lovers!
The recipe is quick and easy to make in one pan while still delivering plenty of umami flavor. It’s also easy to customize by adding extra veggies, your choice of protein or use different varieties of rice.
Enjoy this dish any time for a quick meal on its own or as a side dish with other recipes like Thai Basil Eggplant, Vegan Tofu Pad Thai or Vegan Cashew Tofu Stir Fry.
If you love fried rice, this Cabbage Fried Rice and Mediterranean Rice and Lentils also make a great way to use leftover rice.
Ingredient Notes
- Basmati Rice: This recipe works best with day-old leftover rice. If you don’t have white rice prepared you can cook it and chill for a couple hours on a baking sheet in the fridge or dry it out in the oven at a low temperature. You can substitute brown rice.
- Mushrooms: The recipe calls for a combination of fresh shitake mushrooms, white button mushrooms, and cremini mushrooms but the amounts can be mixed and matched as needed, for example, if you don’t have access to shitake mushrooms, increase the other two to make up for it. You could also use oyster mushrooms.
- Tamari: You can substitute light soy sauce though it won’t be gluten-free in this case. Coconut aminos also work.
- Sesame Oil: Toasted sesame oil is preferred but regular sesame oil is fine.
- Olive Oil: You can substitute any other cooking oil such as avocado oil.
- Snap Peas: You can use snap peas or snow peas.
- Green Peas: You can use canned or frozen green peas. If using canned peas, drain and rinse them before use.
The complete list of ingredients with amounts and the full instructions are located in printable recipe card below.
Additions & Variations
- Swap half of the green peas for corn.
- For Spicy Mushroom Fried Rice, increase the chili flakes to 1 tsp or swap for minced fresh chilies to your heat preference.
- I prefer to keep this recipe simple to let the mushrooms shine but you can add up to 2 cups chopped vegetables such a green bell peppers, broccoli or carrot. Add them with the garlic and ginger and stir fry until tender but still crisp.
- To reduce the oil in the recipe, swap the olive oil for 1-2 tbsp of vegetable broth or a little bit of water.
Step-by-Step Instructions
Step 1. In a medium sized pot, bring 3 cups of water to a boil with 1 tsp of salt.
Add the rice, cover, reduce to low heat and simmer for 15-20 minutes until the rice is tender. You can use another method to cook the rice, such as an Instant Pot or rice cooker, if you prefer.
Quick Tip: Fried rice is actually best with day old rice so if you’ve already got cooked rice on hand, this is the perfect way to repurpose it!
If not, it’s fine to use fresh cooked rice but you will get a better texture with rice that’s chilled and dried out.
Step 2. In a large wok or skillet over medium heat, cook the chopped mushrooms in 2 batches, using half of the sesame oil each time.
Add half of the sesame oil and mushrooms to the pan, cook for 3-5 minutes until they’re browned and crisp. Transfer to a plate then repeat with the rest of the mushrooms.
Step 3. Add 1 tbsp olive oil to the same pan and saute the ginger, garlic, green onions and red pepper flakes for about 1 minute, stirring frequently over medium heat.
Step 4. Turn the heat up to medium-high and add the cooked rice, tamari or soy sauce and salt and cook while stirring constantly for about 3 minutes.
Step 5. Add the mushrooms, snap peas and frozen green peans and stir fry for another 2 minutes, stirring every 30 seconds or so.
Serve right away topped chopped spring onions, sesame seeds and fresh cracked black pepper.
Recipe FAQs
Yes, you can freeze fried mushroom rice for up to 3 months.
If freezing, place in the fridge until cool then cover and store in a sealed container or freezer-safe bag. Freezing it in individual servings is handy so you can pull them from the freezer for a quick meal.
Frozen fried rice can be thawed in the microwave or overnight in the fridge. To reheat, stir fry on the stovetop until hot. You may need to add a little water or broth if it’s dried out.
Some fried mushroom fried rice recipes are vegan and some are not. Fried rice often contains eggs or may use sauces that aren’t vegan, such as fish sauce or hoisin.
This version is vegan, gluten-free and low in oil so I’d consider it on the healthier side as far as fried rice goes.
If you’d like to try vegan fried rice with “egg” you can check out my fried brown rice with tofu scramble.
Sure! Try adding corn when you add the green peas or diced bell peppers, celery or carrots along garlic, ginger and scallions.
This recipe could also be made with cauliflower rice for a low-carb option. Learn how to make cauliflower rice here and simply swap it for the cooked rice. You could also try my healthy cauliflower fried rice recipe.
More Mushroom Recipes
Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
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Vegan Mushroom Fried Rice
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 minutes
- Yield: 4
- Category: Main Dish
- Cuisine: Chinese
- Diet: Vegan
Description
Easy mushroom fried rice with lots of mushrooms, garlic, ginger and peas for a flavorful dish that’s sure to be your new favourite mushroom recipe.
Ingredients
- 1 1/2 cups uncooked basmati rice, rinsed (300 g, see notes)
- 1/2 cup thinly sliced shiitake mushrooms (50 g)
- 1 cup thinly sliced cremini mushrooms (100 g)
- 1 cup thinly sliced white mushrooms (100 g)
- 1 tbsp sesame oil, divided (15 ml)
- 1 tbsp olive oil (15 ml)
- 1 tbsp ginger, grated (20 g)
- 4 cloves garlic, grated or crushed (20 g)
- 1/4 cup sliced green onions (30 g)
- 1/2 tsp chili flakes (2 g)
- 1 tsp salt
- 1/4 cup tamari or light soy sauce
- 1 cup thinly sliced snap peas (80 g)
- 1 cup frozen green peas (150 g)
- toasted sesame seeds, for topping
Instructions
- In a medium sized pot, bring 3 cups of water to a boil with a 1 tsp of salt. Add the rinsed rice, cover, reduce to a light simmer and cook for 15-20 minutes until the rice is tender. You can use another method to cook the rice, such as an Instant Pot or rice cooker if you prefer. The rice is best prepared the day before and stored in the fridge overnight.
- In a large skillet or wok over medium heat, heat half of the sesame oil then add half of the mushrooms and cook for 3-5 minutes until mushrooms are golden brown and crisp. Transfer to a plate and do the following with the remainder of the sesame oil and mushrooms.
- Once all the mushrooms are cooked, add 1 tbsp olive oil to the same pan sand sauté the ginger, garlic, green onion and chilli flakes, stirring frequently until fragrant, about 1 min.
- Turn the heat up to medium high heat and add the cooked rice, soy sauce or tamari and salt, cooking and constantly stirring for roughly 3 minutes.
- Add the cooked mushrooms, snap peas and frozen peas and stir fry for an additional 2 minutes, stirring often.
- Remove from heat and serve hot with chopped fresh green onion and toasted sesame seeds.
Notes
Best served fresh. Leftovers can be cooled in the fridge then covered and stored up to 2 days or frozen for up to 3 months, if stored properly in a good freezer-safe container or bag. If frozen, thaw in the fridge. Leftovers can be reheated in the microwave on the stovetop until heated through. You may need to add a little water if the rice has dried out.
This recipe is best with leftover day-old rice. You will need roughy 3.5-4 cups (525-600 g) of cooked rice. Feel free to add up to 6 cups cooked rice to stretch the recipe further. If you don’t have leftover rice, spread the cooked rice on a baking sheet and place in the fridge for a couple hours or briefly in the oven at a low temperature to help dry the rice grains out.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 348
- Fat: 7 g
- Carbohydrates: 39 g
- Fiber: 5 g
- Protein: 12 g
I’ve definitely posted about this before. Asked fella what he wanted for a special birthday tea. He chose this, a trusted favourite. Made some lovely tofu stuff to go with. He’s a meat eater so I was sure he’d go for steak. No! He wanted the mushroom rice. I had some shiitake mushrooms which gave a lovely texture. A very happy birthday.
Loved this. So easy to do. Big hit with the fam too.
Awesome! Thanks, Ashley.
Girl, YASSSS. This was so good.🤤
Yum! I’m terrible in the kitchen and this was an easy, delicious recipe to make and only took about 45 min from start to plate.
10/10!! I’ve been meaning to make this for a while- so glad I finally did. I only had white mushrooms but it was still amazing. It’ll definitely go on regular rotation.
Made it and we ate it in two days. So yummy. Thanks.
So, so, so good! The whole family love this and is already asking for it again…and that says a lot, they’re picky! Thanks, will definitely add this into rotation.
Amazing. I’m so glad it was enjoyed by all!
So easy to make and sooooooooo good!!!!! Definitely try it! Add chili sauce or sriracha if you like some kick!
Thanks, Charyl! So glad you loved it!