Mushroom Fried Rice

Mushroom Fried Rice

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Adjust Servings:
2 cups, cooked Long Grain White Rice
2 Tablespoons, divided Avocado Oil
3.5 ounces Shiitake Mushrooms
3.5 ounces Bunapi Mushrooms
half of a large Onion
12 ounces, sliced Napa Cabbage
1 large Carrot
4 Green Onions
3 Garlic Cloves
1 teaspoon, grated Fresh Ginger Root
3 teaspoons, divided Sea Salt
2 Tablespoons Soy Sauce/Coconut Aminos
2 Tablespoons Rice Vinegar
1 Tablespoon Chili Garlic Sauce
2 Tablespoons Toasted Sesame Oil
Optional Toppings
4 Eggs
1 teaspoon per serving Sriracha or Gochujang Sauce
1 teaspoon per serving Sesame Seeds

Mushroom Fried Rice

  • 40 minutes
  • Serves 4
  • Medium


  • Optional Toppings



Vegetable rich mushroom fried rice with a fried egg on top!

This recipe is made in one skillet, is gluten free friendly and vegetarian.

First, what is fried rice?

Fried rice is a dish that uses leftover cooked rice which is then stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat.

It was first developed during the Sui Dynasty in China!

Using day old cooked rice is ideal as the rice has had time to dry out in the refrigerator.

This way, the dry rice is able to take on flavors and get crispy and “fried”.

I love making fried rice when I need to clean out my fridge and use up whatever vegetables I have.

Pretty much anything goes with fried rice as long as you have already cooked rice and some good flavor base vegetables.

If you want to take a simple fried rice recipe up a notch or two, add some asian mushrooms and  a fried egg on top!

My two favorite mushrooms are shiitake and bunapi for this mushroom fried rice recipe.

Bunapi are not always easy to find so go for whatever looks good at the supermarket!

Make this dish and leave your review in the commend section below.



Prep Work

It is best to use day old rice for fried rice as it has less moisture than freshly cooked rice.

Cook the rice the day before or an hour before making fried rice.

Wash and slice your cabbage.

Peel and slice the onion.

Wash, peel and slice the carrot into strips.

Wash and chop the green onion into 2 inch pieces.

Take one or two of the green pieces of green onion and chop into thin rounds, that will be the garnish for your fried rice.

To prep the mushrooms, use a damp kitchen towel and gently wipe off any dirt that is visible.

Slice the shiitake into strips and cut off the root of the bunapi mushrooms and gently pull them apart into cluster of 4-5 mushrooms.

Peel and mine or grate the garlic cloves.

Also peel and grate the ginger.

Next, make the sauce by whisking together the soy sauce/coconut aminos, rice vinegar, chili garlic sauce and toasted sesame oil in a bowl or measuring cup.

Lastly, remove the eggs from the refrigerator and set aside.


Pan Fry The Mushrooms

Heat up a large bottom-heavy skillet on high heat and add 1-2 tablespoons of avocado oil. You can use any oil that has a high spoke point.

Add the shiitake mushrooms and stir fry for a couple of minutes.

Next, add the bunapi mushrooms and stir fry for another 3-4 minutes on medium-high heat.

The mushrooms should be lightly browned.

Season the mushrooms with 1/2 teaspoon os salt, toss, then move then to a bowl.

Keep the skillet on medium-high heat.


Pan Fry The Vegetables

Add another tablespoon of avocado oil to your skillet then add the onions and stir fry for one minute.

Next, add the sliced cabbage and carrots. Stir fry for another minute.

Add the green onion onion and stir fry for another minute.

Season with 1/2 a teaspoon of salt and toss.

Now, add the grated garlic and ginger. Toss and cook for just one minute, making sure the garlic does not burn.

If some bits stick the the bottom of the pan, add 1 tablespoon of water and scrape the bottom of the skillet with your wooden spoon or spatula.


Add The Rice & Sauce & Mushrooms

Add the cooked rice to your vegetables and stir fry for a couple of minutes.

Next, pour over the prepared sauce and stir fry for 4-5 minutes.

Grab a fork and give the rice a taste. Adjust salt if needed.

Add the browned mushrooms and toss.

Press everything into one even layer and allow the bottom bits to crispy up for 2-3 minutes then toss and repeat the process a couple of times.

Turn off the heat and allow the rice to crisp up a bit more on the bottom while you make the fried eggs.

Do not cover the skillet as that will create steam.


Pan Fry The Eggs

Get a second skillet and add 1-2 tablespoons of avocado oil then heat on medium-high heat.

Add the eggs to your hot skillet and fry for 5-7 minutes on medium heat or until the whites are completely set and the yolks are still giggly.

If you prefer the yolk to be cooked a bit more, simply use your spatula to flip over the eggs and cook on the other side for 1-2 minutes.



Add some fried rice to your serving bowl then top with the fried egg, sliced green onion, sesame seeds and a bit of gochujang sauce for that extra bit of sweet and spicy!


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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21 Comments Hide Comments

I have almost all the ingredients for this yummy looking mushroom fried rice (including the left-over rice)! I am so excited to make it…

Fried vegetable rice and mushrooms is a match made in heaven! They are such a great combo that it is usually a no-brainer for me when I am cooking rice. Yum!

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