Mushroom Fried Rice

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Made with a handful of ingredients, this mushroom fried rice is an easy and satisfying dish that you can whip up quickly. Full of umami flavor, this fried rice is so mouthwatering and makes for a simple weeknight meal or meal prep.

Fried rice is one of my go-to dishes when I have leftover rice on hand. It’s such an easy way to refresh rice and makes a new delicious meal!

A bowl of mushroom fried rice topped with green onions. Garlic, salt and pepper shakers, and another bowl off to the side.

Why You’ll Love This Recipe

It’s very easy to customize this fried rice with ingredients you have on hand. You can swap out the peas for corn, you can use an assortment of mushrooms, you can add eggs, the options are endless.
It doesn’t take a ton of ingredients to make fried rice! You might have most of these ingredients on hand.
Fried rice is my go-to dish whenever I have odds and ends in the fridge that need to be used up. This mushroom fried rice is perfect for breathing new life into some leftover rice or if you have vegetables in the fridge that weren’t used during the week.

Ingredients You’ll Need

Ingredients needed to make mushroom fried rice.

oil — I use olive oil, but you can use any oil of your choice. You can also use butter to cook your mushrooms and onions.

mushrooms — I’m using baby bella mushrooms, but you can use an assortment of mushrooms! Whenever I see different options at the store, I will grab them. I love oyster mushrooms, king oyster mushrooms, shiitake mushrooms, enoki mushrooms, and shimeji mushrooms, but they’re not always in stock.

onion — I use a small yellow onion but feel free to use what you have on hand. You can also use shallots!

garlic — the more garlic, the better!

salt — I use kosher salt.

rice — I always use jasmine rice. Chilled leftover rice is ideal as cold rice is firmer and decreases the chances of your fried rice turning out mushy.

frozen peas — frozen peas are my go-to when making fried rice!

sauce — I use a combination of soy sauce, oyster sauce, garlic powder, and onion powder.

How to Make Mushroom Fried Rice

Set of two photos showing mushrooms cooked in a skillet and diced onions cooked in a skillet.

In a bowl, combine the soy sauce, oyster sauce, garlic powder, and onion powder. Set aside.
Add olive oil to a large, non-stick skillet over medium-high heat. When hot, add mushrooms and sauté until golden brown, about 10 minutes. Add salt and saute for another minute. Set side the mushrooms. Do this step in two batches if needed. They get golden quicker if they’re in a single layer.
In the same skillet, add the rest of the oil and onions. Saute for 2 to 3 minutes before adding the garlic. Saute for another minute.

Set of two photos showing rice, mushrooms, and sauce added to the skillet and everything tossed to combine.

Add the chilled rice, mushrooms, and sauce to the skillet.
Cook through the rice, gently tossing it, making sure to break up any clumps in the rice, so they’re all evenly coated with the sauce. Cook for two to three minutes or until the rice is hot.

Set of two photos showing frozen peas added to the skillet and everything tossed to combine.

Add the frozen peas and toss to combine.
Serve as is or garnish with green onions.

Overhead view of a skillet of mushroom fried rice topped with green onions.

Recipe Tips and Notes

You can add eggs to this! After cooking the mushrooms and before cooking the onions, you can scramble 3 to 4 eggs and set aside.
Keep in mind that if you use leftover vegetables or rice, this will only last as long as the ingredients are good for. For example, if you’re using 3 day old rice, the overall dish will only be good for another 2 days maximum.
If you’re a fan of crispy rice, you can press the rice down into the skillet and leave it untouched for a couple of minutes and allow the rice to crisp up.
If you have a rice cooker, you can change the setting to make slightly “harder” rice when you cook it the night before. It’ll help the rice grains hold their shape better when you use it for fried rice. (Here’s a review of the rice cooker I have).
You can add additional vegetables such as shredded carrots, diced bell peppers, edamame, and corn!
Add a squirt of sriracha sauce to the sauce for some heat!

Make Ahead Tips

Meal prep: once cooled, store the cooked mushroom fried rice in an airtight container for up to 4 days in the fridge.

A square meal prep container with mushroom fried rice topped with green onions.

Why do I need cold rice for fried rice?

I always use cold leftover rice from the fridge overnight as it has had the chance to firm up. Using cold rice makes it easier to separate when frying and decreases the chances of your fried rice turning out mushy. I’ve tried making fried rice with freshly cooked rice before and it gets sticky and mushy quickly. I always make my rice the day before. If you don’t have leftover rice, you can try to prepare the rice beforehand and then spread it out on a sheet pan so it can cool quickly in the fridge for an hour or so.