Mushroom Fried Rice is a tasty, fluffy rice meal made by sautéing mushroom, veggies with sauce & then blending it with rice and garnished with herbs. Mushroom Fried Recipe presented here is an Indo Chinese version and as a one pot meal. Mushroom Fried Rice is liked by kids & adults alike and a good choice of lunch box menu.
Mushroom Fried Rice, a very popular indo chinese recipe makes a quick one pot meal. I have made this fried rice along with veggies, you can make it with just mushroom too but I prefer them with veggies as mushroom by itself is not a very flavourful veggie to lend its flavour to the fried rice, so I like it with along with other veggies.Serve it along with gobi manchurian or baby corn manchurian.
Check out egg fried rice and veg fried rice recipes for more variations.Only hubby knows how crazy I went searching for chopsticks, and finally bought them online yayy!!
If you have any more questions about this mushroom fried rice recipe do mail me at [email protected] In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this mushroom fried rice recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Mushroom Fried Rice
Mushroom Fried Rice is a tasty, fluffy rice meal made by sautéing mushroom, veggies with sauce & then blending it with rice and garnished with herbs. Mushroom Fried Recipe presented here is an Indo Chinese version and as a one pot meal. Mushroom Fried Rice is liked by kids & adults alike and a good choice of lunch box menu.
Servings2
Ingredients
- 1 cup cooked basmati rice
- 1 cup mushroom sliced thin
- 2 small carrot chopped lengthwise
- 1/4 cup cabbage chopped lengthwise
- 1 tbsp spring onion white part finely chopped
- 1 tbsp spring onions green part finely chopped
- 1/2 tbsp garlic finely chopped
- 2 tbsp capsicum chopped lengthwise
- 1/4 tsp soya sauce
- 3/4 tsp soya sauce
- 1 and 1/2 tsp pepper powder
- 2 tbsp olive oil
- salt to taste
Instructions
- Rinse rice and soak it for 15 mins.
- Pressure cook it with required water for 3 whistles till rice grain is separated...
- Add a tsp of olive oil, Fluff it off with a fork, keep aside.
- Chop and keep all the veggies ready. Clean mushroom and slice it thin.
- Heat olive oil in a pan, add garlic and spring onions white part, fry till its starts browning.
- Add add carrots, cabbage and saute till they shrink and raw smell leaves.
- Then add mushroom and saute for few mins till it changes color and gets soft.
- Add capsicum, spring onion saute along with the veggies for 2mins.
- Then add soya sauce - and saute in high flame for 2mins stirring continuously.
- Keep in sim and then add green chilli sauce, pepper powder and required salt.
- Keep stirring continuously for few mins till the veggies are well blended with the sauces.
- Then add required salt, then cooked rice and mix well.
- Garnish with remaining spring onions. Switch it off.
- Serve Mushroom Fried Rice hot with your choice of side dish or any manchurian.
Notes
- Don't skip spring onions as it gives a good amount of chinese flavour to the fried rice.
- Use freshly ground pepper for a great flavour.
- Mushroom cooks faster so just sauté them for few mins that's enough. Don't overcook.
- Chopping the veggies very fine helps in cooking faster. Sauteing the veggies in high flame gives a nice smoky flavour and also retains its crunchiness without the raw smell.
- You can even add little chopped beans along with carrot and cabbage.
I soaked basmati rice for 15 mins then pressure cooked for 1:1.5 ratio (rice : water) for 3 whistles in medium low flame. - I don't use ajino motto, but if you prefer you can add a pinch of it at the final stage.
- Make sure to fluff the rice and spread it with little olive oil to make the grains separate. Allow it to rest at least for 30mins.
- Don't add more soya sauce than mentioned amount else your fried rice color will be on the darker side also soya sauce will be over powerful.
Nutrition Facts
Mushroom Fried Rice
Amount Per Serving (150 g)
Calories 274
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Sodium 209mg9%
Potassium 436mg12%
Carbohydrates 32g11%
Fiber 3g13%
Sugar 4g4%
Protein 5g10%
Vitamin A 9337IU187%
Vitamin C 22mg27%
Calcium 41mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
Like our video?Subscribe to our youtube channel to get latest updates!
How to make Mushroom Fried Rice
- Rinse rice, Soak rice for 15mins. Pressure cook it with required water for 3 whistles till rice grain is separated…Add a tsp of olive oil,Fluff it off with a fork, keep aside.Chop and keep all the veggies ready(the ingredients quantity shown below will vary compared to the orginal quantity).Clean mushroom and slice it thin as shown in the pic below.Heat olive oil in a pan, add garlic and spring onions white part,fry till its starts browning.
- Then add add carrots, cabbage and saute till they shrink and raw smell leaves. Then add mushroom and saute for few mins till it changes color and gets soft.
- Add capsicum, spring onion saute along with the veggies for 2mins.Then add soya sauce – and saute in high flame for 2mins stirring continuously. Keep in sim and then add green chilli sauce, pepper powder and required salt.Keep stirring continuously for few mins till the veggies are well blended with the sauces.
- Then add required salt, then cooked rice and mix well.Garnish with remaining spring onions.Switch it off.
Serve hot with your choice of side dish or any manchurian.
Expert Tips
- Don’t skip spring onions as it gives a good amount of chinese flavour to the fried rice.
- Use freshly ground pepper for a great flavour.
- Mushroom cooks faster so just saute them for few mins thats enough.Dont overcook.
- Chopping the veggies very fine helps in cooking faster. Sauteing the veggies in high flame gives a nice smoky flavour and also retains its crunchiness without the raw smell.
- You can even add little chopped beans along with carrot and cabbage.
- I soaked basmati rice for 15 mins then pressure cooked for 1:1.5 ratio(rice:water) for 3 whistles in medium low flame.
- I dont use ajino motto, but if you prefer you can add a pinch of it at the final stage.
- Make sure to fluff the rice and spread it with little olive oil to make the grains separate.Allow it to rest atleast for 30mins.
- Dont add more soya sauce than mentioned amount else your fried rice color will be on the darker side also soya sauce will be over powerful.
Ramya Krishnamurthy
Delicious colorful rice
Ramaa Karthikeyan
Hi Sharmi!
Mushroom fried rice is well explained and very good…..it is further enhanced by the choice of the color of the bowl you used. You crockery collection is unique 🙂
Cheers
Ramaa
Raks anand
Looks tempting even for me – not so mushroom fan. Would like to try sometime. Loved the chopsticks too 🙂
Hema Kasinath
Mushroom fried rice well explained , going to definitely going to try it !!
nandoos Kitchen
Lovely rice; looking yumm. and that mushrooms on top very inviting.
Aishah
This is nice and appertising food. My familys' favourites..can add any protein/veg turns out superb!
Dipti Joshi
I too went crazy searching for chopsticks, but got it from Mumbai market. Yours are looking good! My favorite fried rice recipe!
Sherin Deepu
luv ur rice, so fluffy yet non sticky grains
jeyashri suresh
Very tempting mushroom fried rice. You made it perfect
Anonymous
Wow looking yummy planed to make weekend ……
Anonymous
My fried rice recipes were always a disaster. I tried your recipe today and wow it was so delicious. Thanks for the wonderful recipe.
Sujata Isaac
Yummy looking fried rice…gonna try it tomorrow..