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Mushroom Fried Rice – Easy Recipes for Dinner

You know those nights when you open the fridge hoping for takeout, but all you really have are some leftover rice and a handful of mushrooms? Well, I’m here to tell you that’s *exactly* all you need to whip up a steaming, flavorful dish that feels like a warm hug on a plate. Mushroom fried rice is my go-to quick-fix dinner—earthy mushrooms, tender rice grains that get a little crispy, and that savory soy sauce aroma filling the kitchen. It’s simple, satisfying, and totally customizable. Plus, I’ll share some easy tricks to get that perfect wok-tossed texture without any fancy equipment. Let’s dive in and turn pantry basics into a dinner winner!

Quick Facts

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

For the Main Dish:

3 cups cooked day-old white rice (preferably jasmine or long grain)
8 ounces cremini or button mushrooms, sliced
2 tablespoons vegetable oil or sesame oil
3 cloves garlic, minced
1 small onion, diced
2 large eggs, lightly beaten
3 green onions, sliced
1/4 cup frozen peas (optional)
1 tablespoon soy sauce (adjust to taste)
1 teaspoon oyster sauce (optional, for extra umami)
Salt and freshly ground black pepper, to taste

For the Sauce / Garnish (if applicable):

Additional soy sauce or chili garlic sauce, for serving (optional)

How I Make It

Step 1:

First things first, heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Toss in the sliced mushrooms and cook them, stirring occasionally, until they’re golden brown and their moisture has evaporated — about 5 to 7 minutes. The smell of the mushrooms browning is one of those irresistible kitchen moments!

Step 2:

Push the mushrooms to the side, then add the remaining oil. Sauté the diced onion and garlic until fragrant and translucent, about 2 minutes. This base sets the stage for all those savory flavors.

Step 3:

Pour in the beaten eggs and scramble quickly, stirring constantly, so they stay soft and creamy instead of rubbery. When the eggs are nearly cooked but still a little runny, fold them together with the mushrooms and onions.

Step 4:

Now, add the day-old rice—breaking up any clumps with your spatula—and toss everything together. This is where patience pays off: keep stirring and spreading the rice around so it heats evenly and gets a slight crisp on the bottom here and there.

Step 5:

Mix in the peas and green onions, then drizzle the soy sauce and oyster sauce over the rice. Stir well to coat. Taste and season with salt and pepper as needed.

Step 6:

Give it one last toss, then serve piping hot with extra soy or chili sauce on the side if you want a little kick. Enjoy every bite of that perfectly balanced, mushroomy fried rice!

Variations & Tips

Use leftover rice that’s at least a day old to prevent mushiness.
Swap mushrooms for other veggies like bell peppers or carrots if you want more color.
Try adding cooked chicken, shrimp, or tofu for protein.
If you don’t have oyster sauce, a splash of hoisin or fish sauce works in a pinch.
Add a sprinkle of toasted sesame seeds or a drizzle of sesame oil for extra aroma.
For a vegan option, skip the eggs and substitute with scrambled tofu or more veggies.

How I Like to Serve It

This mushroom fried rice is fantastic on its own for a quick weeknight dinner. But if it’s a chilly evening, I love pairing it with a simple miso soup or some crunchy cucumber salad for contrast. It also makes a great side dish for grilled meats or stir-fried greens, turning a small meal into a full feast filled with bright, fresh flavors.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in a skillet with a splash of water or soy sauce to freshen up the rice and prevent drying.

Closing: This mushroom fried rice is such a reliable, flavorful go-to that you’ll find yourself making it again and again whenever you need dinner fast and fuss-free.