Mushroom in Fried Rice(Ready in 15 minutes)

This mushroom fried rice is healthy, packed with loads of flavour and comes together in about 15 minutes. It is perfect for a busy day lunch or dinner when you want something quick and easy but also super tasty.

Jump to:

• Why this recipe works
• Ingredients
• How to make mushroom fried rice
• Variations
• FAQ
• Expert Tips
• Mushroom Fried rice

I created this mushroom fried rice recipe one night when I was looking after my newborn baby and felt very hungry after feeding him. I was looking for a quick fix, and what better than using leftovers from the fridge? 

When I saw some lovely portobello mushrooms, leftover rice and a bag of spinach in the fridge, I knew exactly what flavour combinations to use to create the perfect fried rice. Within the next 15 minutes, I whipped up this fantastic fried rice that my husband and I fell in love with. 

Why this recipe works

• The hero ingredient in this recipe is portobello mushrooms which add a great savoury taste with loads of umami. 
• You need less than ten ingredients to make this.
• This is a quick and easy recipe – it just takes 15 minutes!
• Portobello mushrooms and spinach make this a nutrient-rich meal with a great source of protein, iron, vitamins, minerals and anti-inflammatory properties.

Ingredients

• 4 large portobello mushrooms
• olive oil for frying
• 200g spinach
• 200g leftover rice or fully cooked and cooled rice
• salt
• ground black pepper

For the glaze:

• 2 large garlic cloves, finely chopped
• 5 tablespoon balsamic vinegar
• 2 teaspoon maple syrup
• 1 teaspoon olive oil

How to make mushroom fried rice

Making the mushroom fried rice involves three simple steps.

• Cook the mushrooms: Wash, pat dry, chop and cook them in a large saucepan with a drizzle of olive oil till they turn golden.

• Prepare the sticky glaze: Mix chopped garlic, balsamic vinegar, maple syrup and olive oil.

• Mix, mix, mix: Once the mushrooms turn golden, add the glaze and cook till the mushrooms are well coated and sticky. Add the rice and chopped spinach, and mix well. Season with salt and pepper and combine well. 

With minimal effort, you can now enjoy a healthy and delicious meal. 

It is vegan, gluten-free, dairy-free and soy-free.

Variations

Below are some of my favorite variations. Feel free to experiment and let me know what you like in the comments section.

More veggies – Add more veggies such as frozen corn, frozen peas, carrots etc. to make it more healthy, vibrant and delicious.

Protein rich – Add some canned chickpeas or tofu for extra protein.

Flavour variations – Add some powdered nori sheets for a seaweed flavour.

FAQ

Would this recipe pair well with any other variety of mushrooms? 

Yes, of course! You could use cremini, button, oyster or shitake mushrooms.  

Can I add any other veggies?

Yes! Some of my favourites are frozen peas, edamame, swiss chard, bok choy, chopped carrots and chopped bell peppers.

Can I use freshly cooked rice instead of leftover rice?

Although I recommend using day-old rice, you could use freshly cooked rice once it cools down. Just spread the fresh cooked rice on a plate and allow it to cool down to room temperature. 

Expert Tips

1. Adjust the amount of rice and veggies according to your liking. I added a fried egg to a bowl of mushroom fried rice for some extra protein, which was delicious.
2. To further enhance the flavour, top the mushroom fried rice with hot oil/butter infused with chopped garlic and finely chopped red chilli. 
3. Optional garnishes – Sprinkle with garnishes of spring onion, coriander/cilantro, peanuts or sesame seeds.
4. Have you tried my Vegan radish kimchi recipe yet? Mushroom fried rice and kimchi are a match made in heaven.

If you try this recipe, please let me know in the comments and don’t forget to leave a rating. I love hearing from you!