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Mushroom Fried Rice Recipe

4.9 from 4 reviews

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Getting a satisfying, flavorful dinner on the table takes just minutes with this Mushroom Fried Rice Recipe. It’s one of my absolute go-to meals when I want comfort food that’s quick but still feels special.

A close-up view of a black pan filled with cooked rice mixed with sliced brown mushrooms, bright green peas, and chopped light green spring onions. The rice grains are fluffy and light beige, scattered evenly throughout the pan, with small bits of yellow scrambled egg pieces adding contrast. The mixture has a fresh look with the green vegetables standing out against the soft texture of the rice, all set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7
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Why You'll Love This Recipe

I’m genuinely enchanted by how this Mushroom Fried Rice Recipe marries simplicity and depth of flavor. The mixture of shiitake and fresh mushrooms brings an umami punch that elevates the humble fried rice to something I crave often.

  • Rich Umami Flavor: The combination of dried shiitake and fresh mushrooms creates a deep, savory base that makes the dish special.
  • Easy to Customize: Whether you want it vegetarian, add some heat, or swap mushrooms, this recipe handles it all.
  • Perfect for Leftovers: It’s a fantastic way to use leftover rice and makes for great meal prep.
  • Quick to Cook: Once your mushrooms are soaked, the whole dish comes together in about 15 minutes.

Ingredients & Why They Work

Each ingredient in this Mushroom Fried Rice Recipe plays a role in delivering that perfect balance between texture and flavor. Here’s why I stick with these specifically and a few tips from my pantry adventures.

Flat lay of a few plump rehydrated shiitake mushrooms sliced thin, a small white ceramic bowl of hot water, a small white ceramic bowl of light soy sauce, a small white ceramic bowl of salt crystals, a small white ceramic bowl of white granulated sugar, a small white ceramic bowl of white pepper powder, two whole uncracked large brown eggs, a small white ceramic bowl of Shaoxing wine, a small white ceramic bowl of golden sesame oil, a mound of fluffy cooked long grain white jasmine rice, a small white ceramic bowl of canola oil, a small pile of chopped red onion, two scallions separated into white parts and green parts, sliced white button mushrooms, torn oyster mushrooms pieces, all arranged symmetrically with realistic proportions on a simple white ceramic plate placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 this …
  • Dried Shiitake Mushrooms: Soaking these unlocks an intense umami richness that you can’t get from fresh mushrooms alone.
  • Light Soy Sauce: Adds the salty, savory depth, but be mindful not to overpower – a little goes a long way.
  • Shaoxing Wine: This subtle cooking wine lifts the flavors beautifully, giving a slight nutty note.
  • White and Oyster Mushrooms: Their tender texture and mild flavor provide contrast and volume.
  • Eggs: Scrambled just right, they add creaminess and protein without heaviness.
  • Red Onion and Scallions: Offer sweetness and fresh zest that brighten the dish perfectly.
  • Sesame Oil: Just a touch brings that irresistible nutty aroma every bite.
  • Canola Oil: Neutral and sturdy for stir-frying without burning.
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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Mushroom Fried Rice Recipe is how easy it is to tweak according to what’s in your fridge or your mood that day. I often play around with the mushrooms or add a protein if I want something heartier.

  • Variation: Toss in some cooked chicken or tofu for added protein – I’ve done this on busy weeknights and it turns out just as delicious.
  • Spicy Kick: Drizzle chili oil or add diced fresh chilies when stir-frying for a fiery touch that wakes up the whole dish.
  • Vegetarian Swap: Skip the Shaoxing wine or opt for a splash of mushroom broth for a fully vegan-friendly version.
  • Rice Type: Jasmine rice is my favorite for its fragrance, but leftover rice from your fridge works perfectly, just break up clumps well.

Step-by-Step: How I Make Mushroom Fried Rice Recipe

The image shows a close-up of a pan filled with cooked yellow rice mixed with small pieces of vegetables, mostly orange and green bits scattered throughout. The rice grains are long, separated, and have a soft, slightly oily texture. The pan is old and metallic with a rustic look, with a metal spoon placed inside it on the right side. The background surface is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare Your Mushrooms Like a Pro

Soaking the dried shiitake mushrooms is key. I usually soak mine in hot water for two hours, which softens them and releases fantastic flavor into the soaking liquid. After that, I squeeze out the excess water (reserve some in case you want to add a splash), trim the stems, and slice them thin. This step really sets the tone for the entire dish.

Step 2: Whisk, Season & Get Ready to Sizzle

While the mushrooms soak, I mix together the sauce—hot water, soy sauce, salt, and a touch of sugar and white pepper. Then I beat my eggs with a splash of Shaoxing wine, sesame oil, and a pinch of salt. These layers of seasoning make each bite sing. The eggs cook fast and should be just barely set for that soft, lovely texture, so keep an eye on them when scrambling.

Step 3: Stir-Frying to Perfection

Heat your wok over medium-high and swirl in oil. I do the eggs first, then set them aside. Next, red onions and the white scallion parts go in – the scent the kitchen gets here is amazing, trust me. Then the shiitake mushrooms join briefly before the fresh mushrooms get their turn to caramelize slightly. This caramelization adds complexity and brings out their natural sweetness.

Instructions

  1. Prepare Shiitake Mushrooms: Drain the soaked shiitake mushrooms and squeeze out any excess water. Trim tough stems if necessary, then thinly slice the mushrooms and set them aside.
  2. Make the Sauce: In a small bowl, combine 1 tablespoon hot water or mushroom soaking water, light soy sauce, 1 teaspoon salt, MSG if using, sugar, and white pepper. Stir to mix well and set aside.
  3. Beat the Eggs: In a separate bowl, add the eggs, ½ teaspoon Shaoxing wine, sesame oil, and a large pinch of salt. Beat the mixture until well combined.
  4. Fluff the Rice: Fluff the cooked rice with a fork or your hands to separate grains, rinsing hands in cold water if rice sticks.
  5. Cook the Eggs: Heat a wok over medium-high heat. Spread 1½ tablespoons canola oil around the wok's perimeter. Pour in the beaten eggs and scramble gently, avoiding browning. Cut the eggs into smaller pieces using a metal spatula. Remove from wok and set aside.
  6. Cook Aromatics and Shiitake: With wok still on medium-high heat, add 1 tablespoon canola oil around the edges. Stir-fry chopped red onions and white parts of scallions for about 1 minute until translucent. Add sliced shiitake mushrooms and stir-fry for 30 seconds.
  7. Cook Fresh Mushrooms: Add remaining 1 tablespoon canola oil to wok perimeter, then add button and oyster mushrooms. Stir-fry for 1 to 2 minutes until lightly browned and caramelized. Pour in remaining 1 tablespoon Shaoxing wine and stir to combine.
  8. Stir-fry Rice: Add the fluffed rice to the wok. Using a metal spatula, alternate stir-frying and pressing the rice against the wok surface to break up clumps and heat evenly until steaming, about 5 minutes.
  9. Add Sauce: Stir the prepared sauce and pour over the hot rice. Quickly mix with a scooping motion to coat the rice evenly with sauce.
  10. Adjust Seasoning: Taste the rice and add extra salt, soy sauce, or MSG if needed to suit your preference.
  11. Combine Eggs and Scallions: Add the scrambled eggs and green parts of the scallions to the wok. Stir-fry the mixture for 30 seconds to blend all ingredients.
  12. Serve: Serve the mushroom fried rice hot, accompanied by chili oil or your preferred chili sauce if desired.

Notes

  • Soaking shiitake mushrooms for 2 hours is inactive prep time but essential for texture and flavor.
  • If you don't have Shaoxing wine, dry sherry or mirin can be substituted.
  • MSG is optional but enhances umami; omit if you prefer.
  • Use day-old rice if possible for best texture; freshly cooked rice works but may require slightly longer stir-frying.
  • Adjust soy sauce and salt at the end to avoid over-salting.
  • Serve with chili oil to add a spicy kick if desired.

Nutrition

  • Serving Size: 1 serving
  • Calories: 445 kcal
  • Sugar: 3 g
  • Sodium: 878 mg
  • Fat: 16 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 1 g
  • Carbohydrates: 64 g
  • Fiber: 3 g
  • Protein: 12 g
  • Cholesterol: 82 mg

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