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    Home ยป Recipes ยป Dinner ยป Stir Fry

    Leftover Mushroom And Rice Stir-Fry

    Published: Mar 24, 2022 ยท Updated: Feb 24, 2025 by Neil 18 Comments

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    Overhead view of a plate of mushroom and rice stir fry with chop sticks to the left side. Wok and bowl of rice above. Pin title text overlay at top.

    Leftover mushroom and rice stir-fry is a delicious, quick and easy mushroom fried rice dish based on the classic authentic Chinese restaurant favourite.

    A plate of leftover mushroom and rice stir-fry with chopsticks to the side. Wok and bowl of rice at the top.

    This leftover mushroom and rice stir-fry recipe is another one of my favourite main course dinner dishes for using up any leftover cooked rice you might have.

    I based this recipe on my popular leftover rice prawn and mushroom stir fry. So if don't have any prawns to hand then this mushroom fried rice recipe is the perfect alternative to that!

    You'll find this recipe is low cost and a really great quick meal to make. It's made all in one large frying pan or wok and only takes 20 minutes to serve.

    This easy recipe is suitable for vegans and is gluten-free too.

    As I've used the minimal amount of oil it's also a perfect low calorie, low fat dish to add as a favourite recipe to your list of healthier stir-fries.

    Mushroom fried rice being cooked in a wok. Wooden spatula in wok with sesame oil in a bottle behind.

    Packed with flavour not only is this leftover mushroom and rice stir-fry a great way to use up any leftover rice but it's versatile too.

    You can add any leftover veggies to the main ingredients such as sweetcorn, chopped peppers, celery or matchstick carrots.

    Check out the list of suggested substitutions below for more ideas.

    I think this Chinese-inspired recipe is sure to become one of your favourite weeknight healthier fried rice recipes too!

    Birds eye view of a wok with leftover mushroom and rice stir-fry being stirred with a wooden spatula.
    Jump to:
    • Ingredients
    • Substitutions
    • Equipment
    • How To Make Mushroom Fried Rice
    • FAQ'S
    • More Stir-Fry Recipes For You To Enjoy
    • Leftover Mushroom and Rice Stir-Fry Recipe
    • Nutrition Label
    • Rate The Recipe

    Ingredients

    • Vegetable Oil
    • Onion
    • Spring Onions
    • Garlic
    • Button Mushrooms
    • Frozen Peas
    • Dark Soy Sauce (Gluten-Free)
    • Sesame Oil
    • Cooked Basmati Rice
    • Salt And Freshly Ground Black Pepper
    • Chopped Spring Onion Green Parts (for garnish)

    See recipe card for quantities.

    Birds eye view of a plate of leftover mushroom and rice stir-fry with chopsticks to the side. Rest of the recipe and bowl of white rice at the top.

    Substitutions

    • Vegetable Oil - I recommend vegetable oil or a low calorie cooking spray oil. You could use olive oil but it's got a strong flavour and sometimes can make a stir-fry taste funny.
    • Onion
    • Spring Onions - also known as scallions or green onions. You could use a larger onion if you don't have these.
    • Garlic - fresh is best but if not you could use a pinch of garlic powder or garlic flakes.
    • Button Mushrooms - I use white button mushrooms to make the recipe simple and low cost. To make it more authentic use other mushrooms like shiitake mushrooms or oyster mushrooms or a combination of all but they will come at extra cost.
    • Frozen Peas - you could use fresh green peas or canned peas instead. Or use a chopped green bell pepper instead.
    • Dark Soy Sauce - you could use light soy sauce. Make sure your soy sauce is gluten-free if you want this recipe to be gluten-free.
    • Sesame Oil - I don't like to leave this out as it adds a deep rich and nutty flavour to the overall dish. It tastes a bit plain without it.
    • Cooked Basmati Rice - I use 1 day old cold basmati white rice. You could use brown rice or jasmine rice too. If making fresh rice make sure it's cold rice before adding it.
    • Salt And Freshly Ground Black Pepper.
    • Chopped Spring Onion Green Parts (for garnish) - optional you could just scatter some sesame seeds over instead.

    Equipment

    The following links and any links in the recipe card below are affiliate links.

    This means that if you click on it and then buy that product, I’ll get a small commission (at no extra cost to you of course).

    If you do click through, then thanks for being a part of Neil’s Healthy Meals!

    This is the wok that I use.

    It's suitable for all hobs including gas, ceramic, induction, electric, solid plate and hot plate.

    Featuring a solid wooden handle for an authentic finishing touch it's made of 1.2mm Carbon Steel with a Non Stick Coating.

    Suitable for all family cooking the size is 27cm (10.5") dia x 46cm (18") with handle x 11cm (4.25") high.

    How To Make Mushroom Fried Rice

    1. Add vegetable oil to the wok / pan or large skillet. Use a low to medium heat to get the oil lightly smoking.
    2. Add the small onion and stir-fry for a couple of minutes until softened.
    3. Add the spring onions and crushed garlic. Stir-fry together for a further minute.
    4. Add the mushrooms. Stir-fry for a further 3 – 4 minutes.
    5. When the mushrooms begin to brown and release their liquid then stir in the peas, soy sauce and sesame oil. Stir well together.
    6. Add the cooked rice and stir-fry until hot, about 1- 2 minutes. Turn off wok and season to taste.
    7. Serve mushroom stir-fry topped with the chopped green spring onion parts or sesame seeds.

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    FAQ'S

    What Type of Rice Is Best For Stir-Fry?

    Basmati, jasmine and other types of long-grain rice are best for a stir-fry as they hold their shape in the wok and aren't as sticky as short grained rice.

    How Do You Make Stir-Fry Rice Not Mushy?

    Make sure you use cold, leftover boiled cooked rice. It's best left in the fridge overnight. The rice grains will become more firm and less likely to fall apart and become mushy in your stir-fry.

    Can You Freeze Mushroom And Rice Stir-Fry?

    Yes. Allow your stir fry to cool to room temperature. Place in an airtight container and freeze.

    How To Reheat Mushroom Fried Rice?

    If your rice is frozen allow it to defrost thoroughly first before reheating. Then stir-fry on your stove top until hot and cooked through.

    More Stir-Fry Recipes For You To Enjoy

    Leftover Chicken Stir-Fry
    Leftover chicken stir-fry. Use up that surplus chicken with this easy healthy recipe that's perfect for busy weeknights. It's ready in just 15 minutes too!
    Check out this recipe
    A plate of leftover chicken stir-fry with chopsticks on. A wok in the background.
    📋 Stir-fried Chicken and Baby Corn
    This stir fried chicken and baby corn recipe is nice and easily done as shown in this step by step guide. It can be put together and cooked in less than half an hour!
    Check out this recipe
    Two plates of stir fry chicken and baby corn served on whole wheat noodles one in front of the other with chopsticks on. Salt and pepper cellars to the side.
    Easy Sweet and Sour Chicken
    Easy sweet and sour chicken is a delicious meal for two. This 30-minute recipe proves you can make healthy takeaway dishes at home and for less cost too!
    Check out this recipe
    Two plates of easy sweet and sour chicken one in front of the other.
    A plate of leftover mushroom and rice stir-fry with chopsticks to the side. Wok and bowl of rice at the top.
    Print Recipe Save Recipe Saved Recipe!
    5 from 9 votes

    Leftover Mushroom and Rice Stir-Fry Recipe

    Leftover mushroom and rice stir-fry is a delicious, quick and easy mushroom fried rice dish based on the classic authentic Chinese restaurant favourite.
    Prep Time10 minutes mins
    Cook Time10 minutes mins
    Course: Dinner
    Cuisine: Chinese
    Servings: 2
    Calories: 295kcal
    Author: Neil

    The following links and any links in the recipe card below are affiliate links.

    This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).

    If you do click through then thanks for being a part of Neil’s Healthy Meals!

    Equipment

    • Wok
    • Kitchen scale
    • Chopping board
    • Kitchen knives
    • Measuring spoons
    • Garlic press
    • Wooden spoon

    Ingredients

    • 1 tablespoon vegetable oil
    • 1 small onion finely diced
    • 2 spring onions sliced
    • 2 cloves garlic crushed
    • 200 g button mushrooms sliced
    • 100 g frozen peas
    • 2 tablespoon dark soy sauce
    • 1 tablespoon sesame oil
    • 200 g cooked basmati rice
    • Freshly grated salt and pepper
    • Chopped spring onion green parts for garnish
    Metric - US Customary

    Instructions

    • Add vegetable oil to the wok or pan. Gently heat until lightly smoking.
    • Add the small onion and stir-fry for a couple of minutes until softened.
    • Add the spring onions and crushed garlic. Stir-fry together for a further minute.
    • Add the mushrooms. Stir-fry for a further 3 – 4 minutes.
    • When the mushrooms begin to brown and release their liquid then stir in the peas, soy sauce and sesame oil. Stir well together.
    • Add the cooked rice and stir-fry until hot, about 1- 2 minutes. Turn off wok and season to taste.
    • Serve the stir-fry topped with the chopped green spring onion parts.
    Prevent your screen from going dark

    Nutrition

    Calories: 295kcal | Carbohydrates: 47g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 1019mg | Potassium: 639mg | Fiber: 6g | Sugar: 8g | Vitamin A: 504IU | Vitamin C: 29mg | Calcium: 56mg | Iron: 2mg

    Nutrition Label

    Nutritional information provided below is calculated using paid for online tools and the exact ingredients and quantities used above.

    Nutrition Facts
    Leftover Mushroom and Rice Stir-Fry
    Amount Per Serving
    Calories 295 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 1g6%
    Polyunsaturated Fat 3g
    Monounsaturated Fat 3g
    Sodium 1019mg44%
    Potassium 639mg18%
    Carbohydrates 47g16%
    Fiber 6g25%
    Sugar 8g9%
    Protein 11g22%
    Vitamin A 504IU10%
    Vitamin C 29mg35%
    Calcium 56mg6%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Rate The Recipe

    If you’ve made this leftover mushroom fried rice chinese dish, or any other recipes on Neil's Healthy Meals, then please let me know.

    I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂

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    Reader Interactions

    Comments

    1. Chef Mini

      March 24, 2022 at 12:18 pm

      5 stars
      I was thinking this was what weโ€™d call a pilaf, but then I realized that you used cooked rice. So nice and flavorful. Fried rice is so good and also versatile.

      Reply
      • Neil

        March 24, 2022 at 2:26 pm

        Thanks Mimi. Yes I do love using up any leftover rice and giving it a little fry definitely makes it taste amazing.

        Reply
    2. David @ Spiced

      March 24, 2022 at 12:21 pm

      5 stars
      Stir fries are the best way to use up those random bits of ingredients in the fridge! In fact, we did that just last week with some extra snow peas and rotisserie chicken. I love this version with mushrooms! This would be a great weeknight dinner, too - nice and easy!!

      Reply
      • Neil

        March 24, 2022 at 2:27 pm

        We often have leftover mushrooms and bits and bobs in our fridge so this recipe was easy to cobble together. Glad you like it. Thanks David!

        Reply
    3. Charlie DeSando

      March 24, 2022 at 8:49 pm

      5 stars
      Great use of leftovers. Love to use leftovers

      Reply
      • Neil

        March 25, 2022 at 5:35 am

        Nothing left to waste eh Charles? Thanks again for commenting!

        Reply
    4. Michelle

      March 24, 2022 at 10:02 pm

      5 stars
      What a great recipe to use up those leftover mushrooms! Economical and delicious! Great job, Neil!

      Reply
      • Neil

        March 25, 2022 at 5:36 am

        Thanks Michelle!

        Reply
    5. Raymund | angsarap.net

      March 24, 2022 at 10:40 pm

      5 stars
      Definitely my type of fried rice! mushrooms are such a favourite at our home, the earthy goodness is addicitve

      Reply
      • Neil

        March 25, 2022 at 5:37 am

        Thank you Raymund. Mushrooms are a favourite here too. We usually always have a box in the fridge which is why this recipe was easy for me to put together.

        Reply
    6. Ben | Havocinthekitchen

      March 29, 2022 at 6:57 pm

      5 stars
      We rarely have leftover rice, so we don't often make stir-fry rice. This dish looks so appetizing that I want to make a large pot of rice right away...and fingers crossed, we will have some leftovers haha.

      Reply
      • Neil

        March 30, 2022 at 5:38 am

        Thanks Ben. Sometimes I just deliberately make extra rice so I know there's some leftover to use to make this recipe. Ha ha!

        Reply
    7. Marie

      April 01, 2022 at 1:44 am

      5 stars
      As a huge fan of both fried rice and mushrooms, this is right up my street. So tasty but no huge ingredient list - I love it.

      Reply
      • Neil

        April 01, 2022 at 6:13 am

        Thanks very much Marie! Yes I'm no longer a big fan of huge ingredient lists. Things are costly enought nowadays aren't they?

        Reply
    8. Analisa

      December 24, 2023 at 10:16 pm

      5 stars
      Great and easy recipe. I omitted the sesame oil and subbed coconut aminos for soy sauce. I also used brown jasmine rice instead of white. I would love to make this with fresh ginger next time! You could even add shredded carrots if you were feeling up to it. It reminded me of when my mom would buy the frozen stir fry rice & veggie frozen packets from Trader Joe's, but this is surely healthier and just as easy!

      Reply
      • Neil

        December 26, 2023 at 12:23 pm

        Thank you for trying the recipe Analisa and sharing your adjustments! I'm glad you enjoyed it. Using brown jasmine rice and adding fresh ginger and shredded carrots are fantastic ideas for next time. It's wonderful to hear it brought back some nostalgic memories too. Happy cooking!"

        Reply
    9. Analisa

      May 29, 2025 at 12:58 am

      5 stars
      Loved this! So easy, and a perfect use of all the things I had on hand. I like that it's a more juicy style of "fried" rice, I like to have a rest from the eggs every now and again! I added in some frozen andean corn and that was a delicious addition. Didn't need to add anything else as far as seasoning beyond the recipe. I'll come back to this the next time I have extra rice, thanks!

      Reply
      • Neil

        May 29, 2025 at 6:01 am

        Thank you so much for the lovely feedback! I'm really happy you enjoyed it! I love the sound of adding frozen Andean corn, what a great idea for extra texture and sweetness. And yes, itโ€™s nice to mix things up from the usual egg-fried style sometimes! So glad the seasoning worked well for you too. Hope it comes in handy again next time youโ€™ve got leftover rice! ๐Ÿ˜Š๐Ÿš

        Reply
    5 from 9 votes

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