Mushroom Fried Rice – Easy Quick Dinner Recipe

This Mushroom Fried Rice is quick, garlicky, and full of umami flavor. Made with day-old rice, soy sauce, and buttery caramelized shimeji mushrooms, it’s the perfect easy dinner ready in 15 minutes. You won’t miss your TV show while make this! simple, rich buttery goodness, and ideal for weeknights.

Some nights, all you want is something quick, comforting, and satisfying — the kind of meal you can cook fast and enjoy while settling in for a movie. For me, that’s Shimeji Mushroom Fried Rice. It’s buttery, garlicky, and full of umami flavor, yet light enough to eat on the couch with chopsticks while the opening credits roll.

This fried rice doesn’t take much. The secret is using shimeji mushrooms, which have a mild, nutty flavor and a slightly chewy bite. They soak up the butter and soy sauce beautifully, giving every spoonful that deep, savory taste that makes it feel like more than just “leftover rice.”

My Go-To Easy Dinner

This Mushroom Fried Rice is a simple yet flavorful dish that turns humble ingredients into a satisfying meal. The combination of fluffy rice, earthy mushrooms, and savory seasonings makes it a comforting bowl that’s ready in minutes.

And it’s one of my go-to recipes when I want a quick meal, either as a main or side dish. This Chinese-inspired mushroom fried rice recipe is my personal favorite because the strong flavor of shimeji mushrooms goes so well with rice

This dish takes barely 15 minutes from start to finish. It’s comforting but not heavy, flavorful but not complicated. I love making it when I want something satisfying without missing the next scene in a movie. It’s one of those meals that feels effortless but tastes like you put in real effort — exactly what you need for a chill night in.

Why I Chose Shimeji Mushrooms

I love using shimeji mushrooms because they bring something special that other mushrooms don’t. Their flavor is mild but rich — slightly nutty, subtly sweet, and deeply savory once they hit a hot pan. Unlike softer mushrooms that can turn soggy, shimeji keep their shape and give a pleasant bite in every spoonful of rice.

They also absorb flavors beautifully. When cooked with butter, garlic, and soy sauce, they soak up all that goodness without losing their own earthy taste. The result is a balance of texture and umami that makes this fried rice feel more refined than the effort it takes.

And honestly? They just make the dish look good — those little clusters of golden-browned stems and caps add texture and personality to an otherwise simple bowl of rice.

So, are you ready to make this mushroom fried rice to another level simple yet bombastis!

Ingredients of Mushroom Fried Rice

• Butter: It is added in two stages for a rich buttery taste.
• Garlic sliced: – Aromatics I cannot live without. Don’t dare to leave them out!
• Bird’s Eye Chili: A small but fiery kick to balance the buttery, umami notes. Adjust the amount to your heat preference.
• Egg: To make this a vegan recipe, omit the eggs or use JustEgg – it’s brilliant!
• Shimeji Mushroom: The star ingredient. Their nutty, umami depth and firm texture elevate this dish beyond your average fried rice. But any type of mushroom should work for this recipe. From cremini mushrooms to oyster mushrooms, you can use whatever you have on hand.

• Overnight Cold Cooked Rice: Long-grain white rice is traditional like Basmati or Jasmine rice, but who cares? You can also use brown rice, quinoa, cauliflower – whatever floats your boat or whatever you have leftover from your meal the night before! Essential for perfect fried rice. The grains stay separate and fry up crisp instead of turning mushy.
• Soy Sauce: A little bit of soy sauce in the shiitake mushrooms makes it unbelievably tasty and full of umami flavor. But remember that a little goes a long way. You can use low-sodium or light soy sauce too.
• Sugar: I like to use MSG in my cooking but this is always optional. Just a touch to balance the salt and spice.
• Freshly Ground Black Pepper: Adds warmth and a hint of spice to finish.
• Green Onion: Brings a burst of freshness and color right at the end.

How to Make Mushroom Fried Rice

First thing first, slice or tear the shimeji mushrooms into bite-sized pieces. Heat a pan over high heat and stir-fry the mushrooms until they’re nicely browned and any liquid has evaporated.

This step builds flavor and prevents sogginess. Remove from the pan and set aside.
Lower the heat to medium, melt the butter, and sauté the sliced garlic for about 2 minutes until fragrant and lightly golden.

Crack in the egg and scramble gently until just set — soft, not overcooked. Add your cold, cooked rice. Break up any clumps with your spatula, tossing to coat every grain in buttery garlic flavor.

Stir-fry for a minute to let it heat through. Return the browned shimeji mushrooms to the pan and mix them into the rice, spreading the flavor evenly.

Add chopped green onion, Bird’s Eye chili, soy sauce, sugar, and freshly ground black pepper. Stir-fry everything together for about a minute, making sure the seasoning coats every grain. Taste and adjust salt if needed.

Serve and enjoy.
Transfer the fried rice to a plate or bowl, serve it hot, and enjoy that buttery, garlicky, umami-packed flavor.

Pair your Mushroom Fried Rice with a side of fried egg, tempeh orek, or sautéed greens for a complete meal. It’s delicious on its own, but also makes a great base for any Asian-style stir-fry.

Recook this recipe!

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