• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Last Food Blog
  • All Recipes
    • Breakfast
    • Lunch
    • Appetizers
    • Dinner
    • Salads
    • Soup
    • Sides
    • Desserts
    • Cake
    • Treats
  • Breakfast
  • Lunch
  • Dinner
  • Meal Plans
  • About
    • Work with Me
    • Contact
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • All Recipes
  • Vegetarian Dinners
  • Lunch
  • Salads
  • Vegetarian Soups
  • Vegetarian Breakfast Recipes
  • Meal Plans
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Vegetarian Dinners » Mushroom Fried Rice

    Mushroom Fried Rice

    Published: October 18, 2017, Modified: November 13, 2019, By: Michelle Alston

    • Facebook4
    • Twitter
    Jump to Recipe

    This time last year I started watching Gilmore Girls with my girl. We started out watching one episode at a time and while I loved it from the get-go, my girl was on the fence. Soon we were binge-watching episodes over the mid-term break and then we as we came to the end of each series we started to slow down, savouring episodes, they even replaced our precious movie nights at one stage. There was lots of laughter, tears (mostly mine) and in true Gilmore style, takeaways. Our girl discovered Chinese food and all was good in the world. But I'm not keen on too many takeaways so we started making our own fake-aways. We bought fortune cookies and chopsticks and mushroom fried rice was a clear winner.

    Fast forward 12 months later and we have one final episode to watch! Yikes! We've been saving it for a girls night in, there will be fortune cookies, I'm making this mushroom fried rice which we will eat on the couch, Gilmore style. But don't think for one moment that I save this rice just for watching the Gilmore Girls. This mushroom fried rice has become a real favourite around here. It's incredibly tasty, and my favourite kind of comfort food. I mean there are a lot of mushrooms, and you know I love the shrooms right! Did I mention tasty? Yep, it's very tasty, and perfect as a main dish. You could, of course, have this as a side dish if you want, we have it as a main and it definitely satisfies any carb cravings we may have.

    Plain Rice
    Mushroom Fried
    Spring Onions
    Mushroom Fried Rice

    Right, now you can make this in no time if you have cooked the rice earlier or you have some leftover rice. I have given instructions from scratch with freshly cooked rice in the recipe. The important thing here is that you make sure the rice is cold before you add it to the hot wok. If the rice is warm it will turn mushy and no one like mushroom fried rice pudding, trust me. I use basmati rice for my fried rice as I like that extra little nuttiness it brings but if you prefer you could stick to long grain rice. For the mushrooms, I used a mixture of chestnut and shiitake, but again you could mix that up a bit if you like, just bear in mind that chestnut mushrooms have more flavour than plain old white mushrooms.

    This mushroom fried rice has just the right amount of heat from the chilli flakes and my girl is totally fine with this level of heat. However, if you have younger kids then you could leave the chilli flakes out and it will still taste great. I'm not 100% sure if soy sauce is vegan so if you want to make this recipe vegan I would swap the soy sauce for tamari and leave out the butter, to make it gluten-free then swap the soy sauce for tamari and keep the butter. FYI that butter is really good with the mushrooms and gives the rice a lovely little bit of extra flavour. Once you make this you need to eat it, you cannot reheat rice more than once so please do bear that in mind.

    Mushroom Fried Rice
    Mushroom Fried Rice
    Mushroom Fried Rice - thelastfoodblog.com
    Mushroom Fried Rice

    Mushroom Fried Rice

    Better than take out Mushroom Fried Rice. Slightly spicy and seriously tasty this is great as a meal on it's own or as a side.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Chinese
    Diet: Vegetarian
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 4
    Calories: 373kcal
    Author: Michelle Alston

    Ingredients

    • 225 g (1 cup) basmati rice or long grain rice
    • 300 g (¾ lb) chestnut mushrooms wiped clean then sliced
    • 125 g (1+⅔ cup) shiitake mushrooms wiped clean, thicker stems removed, then sliced
    • 125 g (⅞ of a cup) frozen peas put the peas in a bowl of cold water to defrost
    • 6 spring onions (scallions) white and green part sliced
    • 1 heaped tbs grated ginger
    • 2 cloves of garlic minced
    • ¼ teaspoon red chilli flakes
    • 2 tbs grape seed oil
    • 2 teaspoon butter
    • 3 ½ tbs light soy sauce
    • 1 tbs toasted sesame oil
    Prevent your screen from going dark

    Instructions

    • Add the rice to a pan of boiling water, reduce the heat and cook for about 15 minutes or until the rice is almost done. Transfer the rice to a large bowl and leave to cool completely. Put the bowl of rice in the fridge until you are ready to use it. The colder the rice the better.
    • Heat one tablespoon of the oil and one teaspoon of the butter in a wok, add half the mushrooms and cook over a medium to high heat for about 5 minutes or until the mushrooms are cooked. Remove them with a slotted spoon and leave them sit in a bowl.
      Add the remaining butter and the rest of the mushrooms, cook for 5 minutes then add to the other mushrooms.
    • Wipe the wok clean then add the remaining oil. Add the spring onions, garlic, ginger and chilli flakes cook over a medium heat for about two minutes or until they are fragrant. 
    • Turn up the heat then add the rice to the wok with the soy sauce. Stir fry for two or three minutes. Then add the mushrooms, plus any juice from the bowl, and the defrosted peas. Stir fry until the rice is piping hot and the mushrooms and peas are hot. Serve immediately. 

    Notes

    • Calories are approximate and are for 4 served as a main meal. Cup measurements are approximate, I use a metric kitchen scale to weigh all ingredients.
    • Recipe slightly adapted from this recipe by Food and Wine.
    • Make sure the rice you are using is covered fully when stored in the fridge, and it must be heated up really hot.
    • Don't keep rice in the fridge for more than 24 hours.

    Nutrition

    Calories: 373kcal
    Did you Make this Recipe? Save it Today!Mention me on Instagram at @thelastfoodblog or tag #thelastfoodblog!

    More Easy Rice Dishes For Dinner:

    • Stuffed Squash with Wild Rice & Mushrooms

    If you’ve tried this or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Facebook, Instagram and Pinterest to see more delicious food.

    « Beetroot and Goat's Cheese Tart
    Banana Bread with Chocolate Chips and Walnuts »
    • Facebook4
    • Twitter
    2 Free Recipe Ebooks

    Join my free email list to receive my 'Little Book of Curries' and 'Quick & Easy Dinners' ebooks. You'll also never miss a recipe!

    Reader Interactions

    Comments

    1. GINA HOSKINS

      December 29, 2017 at 12:53 pm

      5 stars
      This looks great! Will this work with oystet mushrooms you think?

      Reply
      • Michelle Alston

        December 29, 2017 at 1:28 pm

        Thanks Gina x I haven't tried it with oyster mushrooms but I'm sure they would work well too 😉

        Reply
        • GINA HOSKINS

          December 30, 2017 at 2:19 am

          Thanks!

        • Michelle Alston

          December 30, 2017 at 11:45 am

          You're welcome x

    2. Donna

      October 18, 2017 at 8:24 pm

      5 stars
      Delicious! I think I'll have to start watching Gilmore Girls

      Reply
      • Michelle Alston

        October 19, 2017 at 2:35 pm

        Thank you Donna x I definitely recommend it, you'll find it on Netflix 😉

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Michelle alston profile

    Hi, I'm Michelle. I'm here to help you make deliciously good healthy food for you and your family. There will be no crazy long lists of ingredients, no hard-to-find ingredients, just simple, good food that everyone will enjoy

    More about me →

    Trending Recipes

    • Butternut Squash and Chickpea Curry
    • Irish Vegetable Soup
    • Easy Quorn Bolognese
    • Easy Vegetable Pasta Bake
    • Easy Quorn Chilli
    • Air Fryer Sweet Potato Cubes

    Vegan Recipes

    • Air Fryer Baby Potatoes
    • Air Fryer Butternut Squash
    • Air Fryer Potato Wedges
    • Peanut Butter Stir Fry With Crunchy Veggies
    • Lentil and Potato Curry (Vegan)
    • Spicy Jackfruit Fajitas

    More Vegan Recipes

    Follow @thelastfoodblog

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Subscribe for updates & FREE eBooks

    Join my free email list to receive my 'Little Book of Curries' and 'Quick & Easy Dinners' ebooks. You'll also never miss a recipe!

    Footer

    ↑ back to top

    As Featured In

    Logos of places this blog has been featured

    About

    • Privacy Policy
    • About TLFB

    Get in touch

    • Contact
    • Work with me

    Copyright© 2022 · The Last Food Blog · Made with  by Michelle Alston

    • 4
    102 shares