Leftover Mushroom And Rice Stir-Fry

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!

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.

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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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

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! 🙂