Mushroom Fried Rice Recipe | Vegetarian Times Skip to main content

Mushroom Fried Rice

This recipe is a great use for leftover rice, which keeps up to 1 week in the refrigerator. Serve this dish with a salad; fresh pineapple topped with coconut shavings ends the meal nicely.



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1 cup uncooked brown rice, or 3 cups cooked rice
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4 tsp. vegetable oil
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12 oz. cremini mushrooms, thinly sliced
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8 oz. shiitake mushrooms, stems and gills removed, caps thinly sliced
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6 green onions, including green tops, thinly sliced
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1 Tbs. minced fresh ginger
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¼ tsp. crushed red pepper flakes
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3 Tbs. low-sodium soy sauce
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3 Tbs. mushroom or low-sodium vegetable broth
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½ cup frozen peas, thawed
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1 tsp. dark sesame oil


  1. Cook rice according to package directions and set aside.
  2. Meanwhile, heat 2 tsp. oil in large nonstick skillet or wok over medium-high heat. Add half of both mushrooms and cook, stirring often, 5 minutes, or until tender and golden. Transfer to plate. Repeat with remaining mushrooms and 1 tsp. oil. Add mushrooms to plate.
  3. Heat remaining 1 tsp. oil in same pan over medium heat. Add green onions, ginger and red pepper flakes, and cook, stirring often, 30 seconds, or until fragrant. Increase heat to medium-high and add rice, soy sauce and broth. Cook, stirring often, 2 minutes, then add mushrooms and peas. Cook, stirring often, 1 to 2 minutes, or until heated through. Remove pan from heat and stir in sesame oil. Serve warm.

Nutrition Information: 

8 g
Total Fat: 
6 g
Saturated Fat: 
1 g
50 g
461 mg
4 g
5 g
Serves 4