Leftover mushroom and rice stir-fry is a delicious, quick and easy mushroom fried rice dish based on the classic authentic Chinese restaurant favourite.
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.
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!
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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.
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
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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
- Add vegetable oil to the wok / pan or large skillet. Use a low to medium heat to get the oil 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 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 Mushroom and Rice Stir-Fry Recipe
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!
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
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.
Nutrition
Nutrition Label
Nutritional information provided below is calculated using paid for online tools and the exact ingredients and quantities used above.
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! 🙂
Chef Mini
I was thinking this was what we’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.
Neil
Thanks Mimi. Yes I do love using up any leftover rice and giving it a little fry definitely makes it taste amazing.
David @ Spiced
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!!
Neil
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!
Charlie DeSando
Great use of leftovers. Love to use leftovers
Neil
Nothing left to waste eh Charles? Thanks again for commenting!
Michelle
What a great recipe to use up those leftover mushrooms! Economical and delicious! Great job, Neil!
Neil
Thanks Michelle!
Raymund | angsarap.net
Definitely my type of fried rice! mushrooms are such a favourite at our home, the earthy goodness is addicitve
Neil
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.
Ben | Havocinthekitchen
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.
Neil
Thanks Ben. Sometimes I just deliberately make extra rice so I know there's some leftover to use to make this recipe. Ha ha!
Marie
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.
Neil
Thanks very much Marie! Yes I'm no longer a big fan of huge ingredient lists. Things are costly enought nowadays aren't they?
Analisa
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!
Neil
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!"