Delicious and satisfying vegan mushroom fried rice packed with flavour from mushrooms, ginger, garlic and sesame.
- 1 1/2 cup 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 clove garlic (15 g)
- 1/4 cup sliced spring/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)
- 1 tbsp toasted sesame seeds
- 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.
- In a large frying pan over medium heat, heat half of the sesame oil then add half of the mushrooms and cook for 3-5 minutes until mushrooms are browned 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.
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 actually best with leftover day-old cold rice. You will need roughy 3.5-4 cups (525-600 g) of cooked rice. You can use cooked brown rice, quinoa or farro instead of basmati or jasmine rice if you prefer. Feel free to add up to 6 cups cooked rice to stretch the recipe further.
To toast sesame seeds (optional), add to a baking tray and toast in the oven for 5-10 minutes until lightly browned or briefly “toast” in a hot dry skillet for a few minutes. Take care not to burn.
- Serving Size: 1/4 of recipe
- Calories: 348
- Fat: 7 g
- Carbohydrates: 39 g
- Fiber: 5 g
- Protein: 12 g
Keywords: mushroom fried rice, mushroom rice recipe