How to make Mushroom Fried Rice | Mushroom Fried Rice recipes | Step-by-Step Mushroom Fried Rice recipe

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Cooking is supposed to be fun, right? Even when you are tired from working all day, dealing with cranky kids and body pain from the last run, and finishing all the house chores, cooking is still supposed to be fun. It is not, though. Food is sustenance for the body. It’s the fuel that keeps our motors running. So what if it’s not fun on certain days? You still have to eat, so this mushroom fried rice provides nourishment for tired mothers trying to put dinner on the table on days when all they want to do is finishing things in the kitchen and cozy up with their kids.

The quickest and most authentic way to make this hearty version of an Indo-Chinese is to start with leftover rice. It’s a great way to use up leftover cooked rice, is made all in one pan, and takes no more than 15 minutes. But even if you start with raw rice, you’ll still be ready to eat in well under 30-40 minutes.

You can make this fried rice in no time if you have cooked the rice earlier or you have some leftover rice. In this blog, 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 pan/wok. If the rice is warm it will turn mushy and no one likes broken rice.

This mushroom fried rice has become a real favorite around here. It’s incredibly tasty, and my favorite kind of comfort food. You could, of course, have this as a side dish if you want, we have it as a main course and it definitely satisfies any carb cravings we may have.

I’m making this mushroom fried rice which we will eat on the couch. This is an easy meal for lazy mom days.

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Preparation Time: 10mins ∏ Cooking Time: 25mins ∏ Servings: 2-3 person

Level: Intermediate(Medium) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm

Ingredients Checklist:

How to make Mushroom Fried Rice:

Step1: If you already have cooked rice then follow from step 4. Before cooking rice, wash them a couple of times then soak them in enough water for 15-20 minutes. In the meanwhile, you may chop the mushroom and veggies.

Step2: Bring 3-4 cups of water to a boil in a large pan along with 1 teaspoon salt. Add rice and cook on the medium flame as we normally prepare rice. We have to cook this rice till its 90% done (it takes around 7-8 minutes).

Step3: Cook rice till al-dente. Then strain the excess water from rice in the colander and keep it aside to cool down. Do not overcook rice otherwise, fried rice will be mushy. You can even use leftover rice for making fried rice.

Step4: Drizzle the 2 tablespoons of oil in the wok over medium-high heat. Add the chopped garlic, ginger, and cook them for about 1 minute, stirring constantly. Add green chilly and cook for another minute. Adding green chili is totally optional.

Step5: Add the onions and cook them for about 2 minutes, stirring constantly. Add the mixed vegetables (green beans, red & green capsicum and carrot) and white parts of the scallions and cook for another minute. (Note: We have to saute everything on medium-high or high flame.)

Step6: Add the mushrooms and continue cooking, stirring frequently for another 2-3 minutes.

Step7: Once the mushrooms start turning bit soft, season it with 1/2 tsp of salt and some black pepper, red chili flakes and saute. (Add salt keeping in mind that the soya sauce will also have salt in it)

Step8: Add 1/2 teaspoon red chilly sauce and 1/2 teaspoon green chilly sauce, 1 teaspoon soya sauce, 1 teaspoon Schezwan sauce, 1 teaspoon vinegar. Sprinkle some sugar(optional). Saute everything on medium-high flame for 1-2 minutes.

Step9: Add the cooked rice into the pan or wok and cook for a few minutes, until the rice is heated through.

Step10: If you have large clumps of rice, break them apart with the back of your spoon. Stir-fry by mixing well making sure rice grains won’t break. I prefer to use fork for mixing rice with sauces.

Step11: Further, add spring onions greens and mix well. Remove from pan & serve alone or with Manchurian.

Tips:

Cold rice or day-old rice is best. This helps to prevent and keep the rice from sticking together and getting mushy. It does not have to be cold, but it is best to have day-old rice instead of fresh rice.
I like to reserve the dark green parts of the scallions for garnish.
You can also add in other veggies such as cauliflower, asparagus, snow peas, and cabbage.
Rice must be fried on high flame. That will give the smoky flavor to the rice.