As an Amazon Associate I earn from qualifying purchases.
This garlicky mushroom fried rice combines savory mushrooms and aromatic garlic with fluffy rice for a quick, satisfying meal. Perfect for weeknight dinners, it uses simple pantry staples and cooks in under 30 minutes.
Savory mushrooms and bold garlic come together in this quick, satisfying fried rice perfect for any night.
This garlicky mushroom fried rice is a comforting dish that brings warmth and satisfaction to your table. It combines simple ingredients to create a flavorful and hearty meal.
The earthy mushrooms add a rich depth, while the garlic infuses the dish with a bright, aromatic punch. It’s a quick recipe that fits perfectly into busy weeknights or casual lunches.
Easy to prepare and versatile, this fried rice can be enjoyed on its own or paired with your favorite proteins and veggies. It’s a delicious way to transform leftover rice into a tasty, wholesome dish.
Recipe Overview
Why This Recipe Works
Here’s why this Garlicky Mushroom Fried Rice Recipe recipe has become a go-to favorite.
Why We Love It
- Quick and easy to prepare, perfect for busy weeknights.
- Uses leftover rice, reducing food waste and saving time.
- Packed with umami-rich mushrooms and aromatic garlic for deep flavor.
- Versatile and adaptable to various dietary preferences, including vegan options.
- One-pan cooking means minimal cleanup and maximum convenience.
- Nutritious and satisfying as a main or side dish.
Shop the tools used in this recipe
Key Ingredients
Fresh garlic is essential for this recipe because it delivers a bright, pungent flavor that dried garlic powder can’t match. Similarly, using a mix of mushrooms, like cremini or shiitake, adds depth and a meaty texture that elevates the dish.
Gather these ingredients to make a flavorful and easy garlicky mushroom fried rice that’s ready in minutes.
Ingredient Notes
- For the Fried Rice
- 3 cups cooked day-old white rice
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 2 cups mushrooms (cremini or shiitake), sliced
- 1/2 cup frozen peas, thawed
- 2 large eggs, lightly beaten
- 3 tablespoons soy sauce
- 1 teaspoon freshly ground black pepper
- 2 green onions, sliced
- Salt, to taste
Get 100+ step-by-step, printable recipe cards with lifetime access—no more endless scrolling through blog posts.
One printable guide · $19.99 · yours forever
Equipment Needed
Step-by-Step Instructions
Follow these steps to create a fragrant and flavorful garlicky mushroom fried rice with perfect texture and taste.
Pro Tip
Make sure to use cold, day-old rice to prevent clumping and achieve the perfect fried rice texture with distinct grains.
Success Tips
- Use cold, day-old rice to prevent mushiness and clumping.
- Don’t overcrowd the pan to ensure mushrooms brown nicely.
- Adjust soy sauce gradually to control saltiness.
- Scramble eggs gently to keep them fluffy and separate.
- Add a splash of water or broth if the rice seems dry during cooking.
Ingredient Swaps
Here are some ingredient swaps to customize the dish or accommodate dietary preferences.
Best Substitutions
- Swap soy sauce for tamari or coconut aminos for gluten-free needs.
- Use brown rice instead of white for extra fiber and nutrients.
- Replace mushrooms with tofu or tempeh for added protein.
- Use shallots or leeks instead of onions for a milder taste.
- Omit eggs or use scrambled tofu to make the dish vegan.
Frequently Asked Questions
Q: Can I freeze this fried rice?
A: Yes, it freezes well in airtight containers for up to one month. Thaw in the refrigerator overnight before reheating.
Q: Can I make this recipe vegan?
A: Absolutely. Simply omit the eggs or replace them with scrambled tofu or a vegan egg substitute.
Q: What kind of rice works best?
A: Day-old, chilled white rice is ideal because it’s drier and prevents clumping. Brown rice can also be used but may require longer cooking.
Q: Can I add other vegetables?
A: Yes, feel free to add diced carrots, bell peppers, or corn for extra color and nutrition.
Storage Tips
Keep your leftover fried rice fresh and tasty with these storage tips.
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet with a splash of water to keep rice moist.
- Avoid microwaving without stirring to ensure even heating.
- Freeze portions for up to 1 month; thaw overnight before reheating.
Garlicky Mushroom Fried Rice Recipe
Ingredients
- For the Fried Rice
- ☐ 3 cups cooked day-old white rice
- ☐ 2 tablespoons vegetable oil
- ☐ 1 tablespoon sesame oil
- ☐ 4 cloves garlic, minced
- ☐ 1 small onion, finely chopped
- ☐ 2 cups mushrooms (cremini or shiitake), sliced
- ☐ 1/2 cup frozen peas, thawed
- ☐ 2 large eggs, lightly beaten
- ☐ 3 tablespoons soy sauce
- ☐ 1 teaspoon freshly ground black pepper
- ☐ 2 green onions, sliced
- ☐ Salt, to taste
Instructions
-
1
Heat the vegetable oil and sesame oil in a large skillet or wok over medium-high heat until shimmering. -
2
Add the minced garlic and chopped onion, then sauté until fragrant and translucent, about 2-3 minutes. -
3
Toss in the sliced mushrooms and cook until they release their moisture and turn golden, roughly 5 minutes. -
4
Push the mushroom mixture to one side of the pan and pour the beaten eggs into the empty space, scrambling gently until just set. -
5
Add the cold cooked rice and thawed peas to the pan, then stir-fry everything together, breaking up any clumps, until heated through and combined, about 4-5 minutes. -
6
Pour the soy sauce evenly over the rice, season with black pepper and salt to taste, then mix thoroughly. -
7
Remove from heat and sprinkle with sliced green onions before serving hot.
Did You Make This Garlicky Mushroom Fried Rice Recipe?
We’d love to hear how it turned out. Leave a rating and comment below.
