4.9 from 42 votes
Mushroom Fried Rice (Chinese Style)
This Chinese-inspired mushroom fried rice is an easy, delicious dish with umami flavors made with rice, mushrooms, soy sauce, onions and black pepper. It’s an easy vegan recipe that comes together in 40 minutes.
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
Servings:
3
Calories:
169 kcal
Course:
Main Course
Cuisine:
Chinese, International
Ingredients
For Cooking Rice
- 1 cup basmati rice or long grained rice - 190 grams
- 5 cups water for cooking rice
- salt as required
- oil few drops
For Stir Frying
- 250 grams white button mushrooms - rinsed and chopped
- ½ teaspoon garlic or 3 small to medium garlic cloves, finely chopped
- ½ cup onion or 1 medium-sized or 2 to 3 small to medium spring onions, finely chopped
- ½ tablespoon celery chopped
- 1 tablespoon soy sauce - naturally brewed, add as required
- 3 tablespoon neutral cooking oil any neutral oil or toasted sesame oil, generic cooking oil
- ½ teaspoon black pepper powder
- salt as required
Instructions
Cooking rice
- First rinse the rice till the water runs clear of the starch.
- Then in a pot or pan cook the rice in 5 cups of water with a few drops of oil and some salt as required.
- The rice should be cooked al dente or just about cooked.
- Don't cook the rice till it becomes mushy or too soft. Drain the rice in a colander and keep aside.
- After the initial steam passes from the rice, cover the colander with a lid.
- Let the rice cool completely before you add it to the mushrooms.
Cup of Yum
Making mushroom fried rice
- Heat oil in a wok or kadai. Add the garlic and onions first and stir fry for 2 minutes on a medium to high heat stirring often.
- Then add the chopped mushrooms and stir fry for 5 to 6 minutes or more on a high flame till the mushrooms begins to get lightly browned from the edges.
- First the whole mixture will become watery as mushrooms will release water and slowly slowly the water will evaporate and you will see oil in the mixture.
- When the mushrooms start to become lightly browned or light golden, then add the celery and stir fry for a minute.
- Add soy sauce, black pepper and salt as required.
- Stir and then add the rice. Stir gently but briskly. Stir fry for 2 to 3 minutes.
- Serve the mushroom fried rice hot garnished with celery or spring onion greens with a side Indo Chinese vegetable dish like veg balls in hot garlic sauce, sweet and sour vegetables, veg manchurian.
Nutrition Information
Calories
169kcal
(8%)
Carbohydrates
7g
(2%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
12g
(60%)
Sodium
1136mg
(47%)
Potassium
299mg
(6%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
9IU
(0%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
3mg
Vitamin B6
1mg
Vitamin B12
1µg
(42%)
Vitamin C
5mg
(6%)
Vitamin D
1µg
(5%)
Vitamin E
6mg
Vitamin K
2µg
Calcium
31mg
(3%)
Vitamin B9 (Folate)
20µg
Iron
1mg
(6%)
Magnesium
18mg
(5%)
Phosphorus
82mg
Zinc
1mg
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 169
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 7g | 2% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 1136mg | 47% |
| Potassium | 299mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 9IU | 0% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 3mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 5mg | 6% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 6mg | |
| Vitamin K | 2µg | |
| Calcium | 31mg | 3% |
| Vitamin B9 (Folate) | 20µg | |
| Iron | 1mg | 6% |
| Magnesium | 18mg | 5% |
| Phosphorus | 82mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.