Mushroom fried rice
Deeply browned mushrooms give this simple fried rice a meaty, savory flavor, and it all happens in one pan in 25 minutes.
- 25 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $2.23 a serving
- 560 calories
- Good the next day
- Vegan
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 2 servings.
- 1 cup long-grain white rice, cooked and chilled, about 3 cups (leftover rice is perfect)
- 8 oz baby bella mushrooms, sliced
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 4 stalks green onions, sliced, whites and greens kept apart
- 2 tbsp gluten-free tamari, divided
- ½ cup frozen peas
- 1 tsp sesame oil
- 1 tsp chili garlic sauce (optional)
From your pantry
- 2 tbsp vegetable oil, divided
- 1 pinch black pepper
Each serving has about 560 calories, 14 g protein, 88 g carbs and 17 g fat, and costs about $2.23 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No long-grain white rice? Jasmine rice or basmati rice works.
- No baby bella mushrooms? White mushrooms work.
- No green onions? Chives work.
- No frozen peas? Frozen mixed vegetables work.
Steps
Tap an underlined word for a quick explanation.
Break up the cold rice with your fingers. the mushrooms, the garlic, the ginger, and slice the green onions, keeping the white and green parts apart.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Grate. Grating means rubbing food across the holes of a grater to make fine shreds or flakes. It spreads cheese, garlic or ginger evenly through a dish so it melts right in.
How you’ll know: Even shreds fall off the back of the grater, and you stop while the piece is still big enough to hold.
Heat 1 tablespoon oil in a large over medium-high heat. Add the mushrooms in one layer and leave them alone for 3 minutes, until underneath.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium-high heatTimer: 3 min
Dolly’s tip: Mushrooms that get stirred too soon steam and turn gray. Left alone in a hot pan, they brown and taste meaty.Stir and cook 2 to 3 minutes more, until all over. Add 1 teaspoon of the tamari, , and move them to a plate.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Medium-high heatTimer: 2 min 30 sec
Add the rest of the oil, the green onion whites, garlic and ginger to the and stir 30 seconds, .
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Fragrant. Fragrant means cooking until you can clearly smell it, usually garlic or spices, often in about 30 seconds. That’s the moment the flavor is ready, just before it can burn.
How you’ll know: You can smell it from a step back, and garlic is pale gold, not brown.
Medium-high heat
Add the rice and peas, press them into an even layer and cook 1 minute without stirring. Then 3 to 4 minutes, until the rice is steaming hot and a little .
Stir-fry. Stir-frying means cooking small pieces fast over high heat in a little oil, stirring almost constantly. It moves quickly, so have everything chopped and ready before the pan gets hot.
How you’ll know: It sizzles loudly the whole time, and the vegetables turn bright and tender-crisp in minutes.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Medium-high heatTimer: 4 min
Dolly’s tip: Use rice that went into the fridge within 2 hours of cooking. Rice left out overnight isn’t safe, even once it’s fried.Food safety: Put leftovers in the fridge within 2 hours and eat them within 3 to 4 days. Reheat until steaming hot, 165°F.
Add the mushrooms back, the rest of the tamari around the edge of the pan and for 1 minute.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Medium-high heatTimer: 1 min
Turn off the heat.
with the sesame oil, add the pepper and green onion tops, and once more.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Serve with chili garlic sauce if you like heat.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
More dinners like this
Cabbage fried rice
25 min
Egg fried rice
25 min
Cabbage yakisoba noodles
25 min
Korean steamed eggs (gyeran-jjim)
30 min
30-minute dinners ›One-pan dinners ›What to make with rice and frozen peas ›