Mushroom Fried Rice
Mushroom Fried Rice is a delicious Indian Chinese style rice that can be prepared with leftover rice in just 15 minutes.
measuring cup used 1 cup = 250 ml
- 1 cup white mushrooms sliced
- 1 tablespoon olive oil or sesame oil
- 2 large garlic cloves
- 1 small onion finely chopped
- 2 green chilies slit lengthwise
- ½ cup bell pepper thinly sliced
- 2 teaspoon soya sauce (adjust to suit your taste)
- 1 teaspoon white vinegar (optional)
- 1.5 cups cooked basmati rice (½ cup raw rice)
- ¼ teaspoon black pepper powder
- salt to taste
Cook the basmati or any rice and allow it to cool completely. You can keep the rice in the refrigerator to get extra firm if you want.
Also, wash and slice the mushrooms and bell pepper.
Heat 1 tablespoon of the sesame or olive oil in a skillet or wok over medium-high heat.
Add the minced garlic and saute for 30 secs or until aromatic.
Then add onions and green chili and cook for about 2 minutes till onions turn soft.
Then add sliced mushrooms, capsicum and stir fry till the vegetables are cooked and tender. The mushrooms will ooze out water, do not worry. It will evaporate in a few minutes.
Then add soy sauce, vinegar, and saute on a high flame stirring regularly without getting burnt.
Add the cooked rice, salt, and ground black pepper and gently mix it evenly. Let this be in a low flame for 2-3 minutes.
- Make sure the heat is medium-high to high heat while stir-frying.
- Don’t cover the pan. This causes the mushrooms to steam.
- Add soya sauce, in the end, to prevent it from absorbing too much into the mushrooms and making it too mushy.
- Try to use low sodium soya sauce and if you are looking for gluten-free use Tamari or also Coconut Aminos replaces the soy sauce and it’s the best!
Variations for making Mushroom Fried Rice
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
- Protein: Add ½ cup of crumbled paneer (cottage cheese), scrambled tofu, or eggs.
- Greens: Stir in some spinach leaves or kale towards the end of the cooking time.
- Spicy: Add either crushed red pepper flakes or a few teaspoons of sriracha or schezwan sauce.
- Oil: You can also use coconut oil or sesame oil for this recipe
- Keto: Replace basmati rice with cauliflower rice. You can also add broccoli or edamame for the keto diet.
Calories: 398kcal | Carbohydrates: 58g | Protein: 9g | Fat: 15g | Saturated Fat: 1g | Sodium: 994mg | Potassium: 516mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2450IU | Vitamin C: 106.7mg | Calcium: 27mg | Iron: 1.1mg