Mushroom Fried Rice

As a passionate mushroom grower and lover of flavorful dishes, mushroom fried rice has become one of my absolute favorite go-to meals. The combination of earthy mushrooms, savory rice, and a delightful mix of seasonings creates a dish that is both comforting and satisfying. Whether you’re a die-hard mushroom fan or simply looking to expand your culinary horizons, mushroom fried rice is a must-try.

Ingredients You’ll Need

To create a mouthwatering mushroom fried rice, you’ll need the following ingredients:

  • Fresh mushrooms (such as shiitake, cremini, or button mushrooms)
  • Cooked rice (leftover rice works perfectly!)
  • Garlic
  • Onion
  • Scallions
  • Eggs
  • Soy sauce
  • Sesame oil
  • Vegetable oil
  • Salt and pepper

Let’s Get Cooking

Begin by slicing the fresh mushrooms and dicing the garlic, onion, and scallions. In a hot wok or skillet, add some vegetable oil and sauté the mushrooms until they are tender and golden. Once the mushrooms are cooked, remove them from the skillet and set them aside.

In the same skillet, add a bit more oil if needed and sauté the garlic and onion until they become fragrant. Then, push the garlic and onion to one side of the skillet and crack the eggs into the empty space. Scramble the eggs until they are just set, and then mix them with the garlic and onion.

Now, add the cooked rice to the skillet, breaking up any clumps. Drizzle some soy sauce and a splash of sesame oil over the rice, and then toss everything together until the rice is well-coated with the seasonings.

Next, return the cooked mushrooms to the skillet and stir them into the rice mixture. Season with salt and pepper to taste, and sprinkle the chopped scallions over the top for a pop of color and freshness.

Continue cooking and stirring the fried rice until everything is heated through and well combined.

A Personal Note

There’s something immensely satisfying about the aromas that fill the kitchen as I prepare mushroom fried rice. The rich, umami flavors of the mushrooms combined with the slightly charred bits of rice make every bite a delight for the taste buds. It’s a dish that’s incredibly versatile – perfect for a quick weeknight meal or as a side dish for a larger gathering.

My Top Tips

  • Use cold, cooked rice: Day-old rice from the refrigerator works best for fried rice, as it separates easily and absorbs flavors well.
  • Don’t overcrowd the skillet: Cooking the mushrooms in batches ensures they brown nicely and develop a deeper flavor.
  • Get creative with add-ins: While I adore the simplicity of mushroom fried rice, feel free to add in other ingredients like peas, carrots, or even tofu to tailor the dish to your preferences.


For me, mushroom fried rice has become a staple in my culinary repertoire. It’s a dish that never fails to bring joy to the table, and I hope you’ll find as much delight in preparing and savoring it as I do. Whether you’re a long-time mushroom enthusiast or someone looking to explore new flavors, mushroom fried rice is a delectable way to do so.