Vegan Mushroom Fried Rice
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.
Servings: 4
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.
Video
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: 1/4 of recipe | Calories: 348kcal | Carbohydrates: 39g | Protein: 12g | Fat: 7g | Fiber: 5g