Mushroom fried rice is a simple one-pot rice recipe, perfect for lunch or dinner and will be ready in 15 minutes. This is an Indo-Chinese rice recipe that uses Indian veggies, spices along with Chinese soya sauce. Stir-fried in a wok or large kadai, the cooked rice gets infused by the flavorful base sauce and mushrooms.
What is a bowl of fried rice?
Noodles and fried rice are the two main sides that come to mind with Chinese food. Fried rice is basically stir-fried cooked rice which is typically done in a large iron wok on high heat. The cooked rice is sautéed with crunchy veggies, meat or seafood and sauces.
Veg fried rice, Chicken Schezwan fried rice, Singapore fried rice, Prawn fried rice, and Egg fried rice are a few of my favorites in fried rice categories.
Typical fried rice ingredients:
Rice: Jasmine rice – Medium-long short-grain rice, floral and slightly sweet & sticky best choice for fried rice. For indo- Chinese versions, the best choices are long grain basmati or short-grain jeera rice. Both are flavorful in their unique ways.
Oil: High heat holders like sunflower oil, peanut oil and canola oil are good choices to make any Chinese recipe. Olive, coconut oils are definitely a no-no.
Veggies: Use lesser quantities, finely chopped vegetables. Carrots, peas, cabbage, onions, green onions and bell peppers are popular choices. Ginger and garlic give a nice Indian touch to fried rice. Celery is my favorite in fried rice and Manchurian. Toss them on high heat always. No water, no lid, no low temperature is the mantra.
Egg & meat: Beaten eggs and small shrimps or shredded chicken go well together in a bowl of fried rice. Check my Schezwan chicken fried rice recipe.
Spices and sauce: Soy sauce is a must for me(it is optional though)preferably light soy. Oyster sauce you can use if you have(i didn’t). Salt & pepper as usual.
Tips to make perfect Mushroom fried rice:
- Never cook fried rice at low temperature, high heat and large iron wok are highly recommended.
- Use completely cooled rice(you can air dry or refrigerate).
- Do not use water to cook veggies or mushrooms.
- Use good quality sauces & vinegar preferably rice vinegar. Oyster sauce(optional)& soy sauce(must).
- Large button mushrooms are the best choice for this recipe.
- Use a tsp of red chilli sauce for spicy Mushroom fried rice.
More Indian Mushroom recipes:
Preparation:
- Clean mushrooms with running water two to three times and pat them dry. Chop into slices, keep aside.
- Cook rice and allow time to cool down. Keep ready. You can also use leftover rice from previous meals.
- Finely chop vegetables, onion, ginger & garlic. Use frozen peas in case of using as fresh peas need more time to cook.
- Please read the above story for detailed information about ingredients.
Recipe:
- Heat 4tbsp oil in a large tawa or wok. When the tawa is really hot add chopped ginger and garlic pieces. Saute few seconds.
- Add onions, celery and toss all few seconds at high temperatures. Also, add a cup of finely chopped mixed vegetables. I used some carrots, bell peppers and frozen green peas. Frozen is better as they can get cooked faster. Don’t use dried peas.
- Next, add the sliced mushrooms and saute well for 3 to 4 minutes. Saute until the mushrooms become soft and release moisture. DO NOT USE WATER.
- Saute until the moisture from mushrooms evaporates.
- Put salt and pepper powder as needed. I added around 1tsp each. If you like more spice add half a tsp of chilli sauce(it may slightly alter the taste). Add some spring onions here.
- Add cooked, cooled rice and mix well gently. Be careful not to mush the rice while mixing. If you use wok try tossing the items to combine.
- Finally, add a tsp of light soy sauce and a tsp of vinegar. Sprinkle some green onions, toss them all.
- When rice becomes hot and absorbs the sauces & spices, switch off.
- Serve hot. Mushroom fried rice tastes as good as it is, but also a good combo with Cauliflower Manchurian.
Check out the video uploaded in the recipe card and please subscribe if you like to see more recipe videos from my channel.
Mushroom fried rice | Indo Chinese Mushroom rice
Equipment
- Iron wok
Ingredients
- 300 g Mushrooms
- 2 large cups of cooked rice
- 4 tbsp Oil
Vegetables (chopped) & Spices:
- 1 tbsp Garlic
- 1 tbsp Ginger
- 1 cup Onion
- ¼ cup Celery
- 1 cup Mixed veggies
- Carrot + Bell pepper + frozen green peas
- 1 tsp Salt
- ¾ tsp Pepper powder
- ¼ cup Green onions
- 1 tsp Soya sauce
- 1 tsp Vinegar
Instructions
Preparation:
- Clean mushrooms with running water two to three times and pat them dry. Chop into slices, keep aside.
- Cook rice and allow time to cool down. Keep ready. You can also use leftover rice from previous meals.
- Please read the above story for detailed information about ingredients.
Recipe:
- Heat 4tbsp oil in a large tawa or wok. When the tawa is really hot add chopped ginger and garlic pieces. Saute few seconds.
- Add onions, celery and toss all few seconds at high temperatures. Also, add a cup of finely chopped mixed vegetables. I used some carrots, bell peppers and frozen green peas. Frozen is better as they can get cooked faster. Don't use dried peas.
- Next, add the sliced mushrooms and saute well for 3 to 4 minutes. Saute until the mushrooms become soft and release moisture. DO NOT USE WATER.
- Add cooked, cooled rice and mix well gently.
- Put salt and pepper powder as needed. I added around 1tsp each. If you like more spice add half a tsp of chilli sauce(it may slightly alter the taste)
- Be careful not to mush the rice while mixing. If you use wok try tossing the items to combine.
- Finally, add a tsp of light soy sauce and a tsp of vinegar. Sprinkle some green onions, toss them all.
- When rice becomes hot and absorbs the sauces & spices, switch off.
- Serve hot. Mushroom fried rice tastes as good as it is, but also a good combo with Cauliflower Manchurian.
Video
Notes
1) Use completely cooled cooked rice.
2) Always cook at high temperatures.
3) Use lesser quantities of finely chopped mixed vegetables along with 2ith mushrooms. Don't use water to cook veggies or mushrooms.
