Burnt Garlic Mushroom Fried Rice

Burnt Garlic Mushroom Fried Rice will become your new favourite mushroom recipe! Extra garlicky, full of umami and a great way to use leftover rice!

After a long day of work, some days I don’t feel like cooking at all. And that’s when I quickly whip up the perfect 15 minute recipe - mushroom fried rice. 

We LOVE mushrooms so much that I always have at least 1-2 packs of button mushrooms in the fridge, and a couple varieties of dried mushrooms - shiitake, oysters, porcinis etc! Because they are such a great way to add flavour, texture and taste. Anyone else loves their meaty taste? 

And mushrooms and garlic? Match made in heaven!

Love Fried Rice? Also try my Veg Fried Rice, Egg Fried Rice Recipe, Thai Pineapple Fried Rice and Schezwan Fried Rice

Prepping Rice for Fried Rice (so it’s not sticky)

Any vegetarian fried rice is great, unless the rice gets mushy and sticky. If you have leftover rice in the fridge - that’s perfect for a fried rice recipe! Rice grains tend to dry a little and firm up once they’ve been refrigerated which is exactly what we need.

If you’re using freshly cooked rice just for the burnt garlic mushroom fried rice, make sure to air it out to remove moisture. You can spread the rice in a tray and leave it under the fan or refrigerate it for a couple of hours before making the fried rice.

Mushrooms and More

I love adding mushrooms in my fried rice. Especially when they’ve been stir fried and caramelized in the process.

Button mushrooms are one of my favourite varieties ingredients for fried rice because they add an earthy flavour with a chewy texture. I've also used shiitake mushrooms in this recipe for an extra boost of umami and that meaty, chewy texture. You can choose to add oyster mushrooms or cremini or any other variety that you have on hand.

Remember to wash mushrooms well. There's a lot of dirt in the crevices.

If you are using dried shiitake mushrooms, soak them in hot water for about 20 minutes before cooking.

The best thing about fried rice is that just about ANY additional ingredients will taste good! I’ve made a vegetarian mushroom rice stir fry, but here are other ingredients that will taste great!

• Shredded chicken or pieces of chicken breast for more protein
• Scramble a couple of eggs along with the rice for a quick egg mushroom fried rice. We have a basic egg fried rice recipe that you can use as reference!
• Prawns and shrimp are amazing additions too
• Any other veggies like peas, juliennes of carrot, green beans, peppers and cabbage for a veggie loaded bowl of fried rice!

Getting Everything in Place before Starting

To make burnt garlic mushroom fried rice, I am using a wok. The cooking time is about 15 minutes, and it’s really all about just adding the ingredients one after another. So, it’s good to do your prep before starting off. Here are some tips to get everything in place:

• Make sure the rice is properly aired out (for fresh rice) and refrigerated for a while
• Slice the button mushrooms
• Soak the dried shiitake mushrooms in hot water for 20 minutes to rehydrate them. Then, take them out and squeeze the excess water and cut them
• Slice garlic cloves thinly which helps them cook evenly plus garlic chips are amazing!
• Finely chop onions, spring onions, celery, green chillies, and other ingredients you wish to add
• Keep ingredients like soy sauce, rice vinegar and sesame oil measured and ready
• Though I usually don't add MSG, you can add this for instant umami flavour enhancement!

So that’s how simple it is to make burnt garlic mushroom rice! SO easy and SO satisfying for a lazy meal! Try this recipe and let me know your favourite version of fried rice in the comments below!

More Chinese Take-Out Recipes:

• Egg Fried Rice – Same restaurant-style taste!
• Schezwan Fried Rice from Leftover Rice
• How to make Crispy Fried Noodles at home

Watch Burnt Garlic Mushroom Fried Rice Recipe Video

Burnt Garlic Mushroom Fried Rice

True mushroom lover food - this burnt garlic mushroom fried rice is ready in 15 minutes and packed with flavour!

4.67 from 3 votes

Print Pin Rate

Course: Main Course

Cuisine: Asian, Chinese, Indian Chinese

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 people

Calories: 248kcal

Author: Richa

Ingredients

• ▢ 2 tablespoons Oil
• ▢ 10 Garlic Cloves thinly sliced
• ▢ ½ tablespoon finely chopped Ginger
• ▢ ¼ cup finely chopped Onions
• ▢ ¼ cup finely chopped Celery
• ▢ 4 stalks Green Onions finely chopped (white and green part divided)
• ▢ 1-2 Green Chillies
• ▢ 4 cups sliced Button Mushrooms (approx 400 grams)
• ▢ 5-6 Shiitake Mushrooms sliced
• ▢ 2 ½ cups cooked white rice short grained/ day old
• ▢ 1 ½ tablespoons light Soy Sauce
• ▢ 1 teaspoon Rice Vinegar
• ▢ 1 teaspoon White Pepper
• ▢ ½ teaspoon Salt
• ▢ 1 teaspoon toasted Sesame Oil

Instructions

• Heat oil in a large wok and add the sliced garlic. Fry on a medium high heat till golden brown. Take out half the garlic and reserve for later.
• Add ginger, onions, celery, green chillies and the white part of spring onions and stir fry on high heat for a minute or so.
• Add both the mushrooms and stir fry for 2-3 minutes till the mushrooms caramelize
• Add rice, soy sauce, rice vinegar, pepper, salt and toasted sesame oil and stir fry for 2-3 minutes till everything is mixed well. Don't worry if the rice sticks a little to the bottom. Just scrape it off - those crunchy bits are yum! Sprinkle with the green part of spring onions and the reserved garlic chips and serve hot.

Video

Notes

1. Rice: Any short grain white rice will work well for this recipe. Short grain rice tastes much better than long grained rice in fried rice
2. Cooking rice for fried rice: Its best to use leftover rice from the previous day for fried rice. This is because, rice that has been in the fridge overnight has less moisture and will make for fluffier, less gluggy or sticky fried rice. If you don't have leftover rice, cook the rice, spread it out on a baking sheet and refrigerate it for an hour or so before cooking.
3. Veggies: You can use your favourite veggies in this recipe. That's the beauty of fried rice. I also love using broccoli, cabbage, bok choy in this recipe.
4. Protein: Chicken, shrimp/ prawns, bacon all taste great in this recipe. Just cook them before and add them along with the mushrooms in the recipe
5. Freezing: Mushroom fried rice can be easily frozen. Let it cool to room temperature and freeze it in freezer friendly containers. This can be frozen for up to 3 months.
6. Reheating mushroom fried rice: To reheat this dish, take the container out of the freezer, let it thaw and then microwave in 2 minute spurts.
7. Cauliflower Fried Rice: To make this healthier, swap the rice for 3 cups cauliflower rice

Nutrition

Calories: 248kcal | Carbohydrates: 37g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Sodium: 721mg | Potassium: 482mg | Fiber: 3g | Sugar: 4g | Vitamin A: 148IU | Vitamin C: 7mg | Calcium: 28mg | Iron: 1mg

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