Easy Pan-Fried Mushroom Fried Rice

Name: Easy Pan-Fried Mushroom Fried Rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 cup jasmine rice; 2 cups water*; 1 large yellow onion; 8 oz baby bella, white button, or shiitake mushrooms; 2 tablespoons olive oil; 2 tablespoons teriyaki sauce; 3 tablespoons soy sauce or tamari; 2 large eggs; ¼ teaspoon salt; ¼ teaspoon pepper; 2 green onions; 1 teaspoon sesame seeds; 2 teaspoons sesame oil

By Marley Goldin

on December 19, 2020

last updated March 19, 2026

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4.67 from 3 votes

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This mushroom fried rice combines saltiness from soy sauce, extra flavor and texture from a perfectly integrated egg, and added sweetness from the teriyaki mushrooms to make a delicious Asian-inspired dish.

Dinner, Lunch, Sides
Vegetarian

Looking for a flavorful vegetarian meal that keeps you full? This Mushroom Fried Rice is easy, filling, and loaded with flavor and texture.

Rice is such a delicious starch to anchor any dish (see also: Spicy Salmon Bowl!), and this fried rice is no exception. Great as a side or even a main, this hearty rice recipe is on heavy rotation in my house.

The classic Asian-inspired meatless dish takes under an hour (less than 30 minutes if you’re using pre-cooked rice!) and has an earthy flavor and meaty texture from the mushrooms. Plus, the addition of teriyaki and soy sauce gives this meal a great balance of salty and sweet.

This dish is a great way to use up leftover rice, and is super versatile, making it the perfect clean-out-the-fridge-meal. Just throw any veggies you have in the fridge and want to use up in with the onions and mushrooms in step three of the recipe!

Plus, as a mom on the go, who doesn’t want to settle for subpar food, I appreciate a simple, quick meal that is not lacking in depth of flavor.

Close up of fried rice with mushrooms — Brimming with flavor, this mushroom fried rice is easily one of my favorite quick and easy side dishes.

Mushroom Fried Rice Ingredient Highlights

You can make this with fresh or leftover rice.

I love to make this Mushroom Fried Rice with fresh shiitake, baby Bella, or white button mushrooms. If you want to add extra umami flavor to your fried rice, throw in dried Porcini mushrooms in step three of the recipe while you are cooking down the mushrooms and onions.

Dark soy sauce will give you the most flavor in this mushroom fried rice recipe. You can use a low-sodium option, or substitute Tamari if you want to keep this dish soy-free.

To boost flavor, you can add some extra garnishes like sesame oil, green onion, sesame seeds, chili crisp, and/or some extra soy or Teriyaki sauce.

ingredients for mushroom fried rice - teriyaki sauce, rice, salt, yellow onion, olive oil, water, eggs, mushrooms, pepper, soy sauce — To make a mushroom fried rice, you will need rice and water to cook it in (or leftover rice!), oil, mushrooms, onion, salt, pepper, eggs, soy sauce, and teriyaki sauce.

Mushroom Fried Rice Tips and Tricks

Cook the Rice First or Use Leftover Rice

Add the rice and the water to a pot that has a fitted lid. Bring the rice and water to a rolling boil. Then, turn the heat all the way down to low and wait for it to drop from a boil to a simmer. Then, add the lid and cook for 12 minutes.

After 12 minutes, remove the pot from heat, but keep the lid on. Allow it to sit for an additional 10 minutes. Then, fluff it with a fork and set it aside to cool.

Alternatively, this dish is a great way to use up leftover rice. While I love making this mushroom dinner recipe with jasmine rice, you can whip up this dish with any kind of leftover rice.

This recipe is written for 1 cup of uncooked rice, which equates to about 3 cups of cooked rice. So, if you are making this recipe with leftover rice and you have less than 3 cups, make sure you adjust the other ingredients accordingly.

That being said, this recipe is easy and pretty foolproof, so even if the measurements are perfect, it’s pretty hard to mess it up.

Cooking rice in a pot — Cook the rice fully first, or you can make this dish with pre-cooked or leftover rice.

How to Make Fried Rice with Mushrooms

Start by dicing the onions and slicing the mushrooms. Add the oil to a wok or large frying pan over medium heat. Let the oil heat on its own for about 2-3 minutes.

Once the oil is hot, add the onions and mushrooms. Sautee over medium heat, stirring occasionally until the onions are soft and most of the liquid from the mushrooms has cooked off.

Then, add the teriyaki sauce and toss to coat. Cook for another couple of minutes to marinade the onions and mushrooms in the teriyaki sauce. Continue to toss frequently so nothing sticks to the bottom of the pan.

Next add the cooked rice and soy sauce and stir.

Use a wooden spoon to push the fried rice towards the outer rim of the pan, creating a well in the center. Keep pushing the rice until there is a large area in the center where the bottom of the pan is exposed.

There should still be some extra oil left, but if the pan seems too dry, add a dash of extra oil to the well.

In a separate small bowl, crack the two eggs and use a fork to whisk, until the yolks and whites of the eggs are combined and smooth. Season the egg with salt and pepper.

Then, with the pan still over medium heat, pour the eggs into the well, so they can scramble directly on the hot pan.

Let the egg cook for about a minute, then push it around to scramble it. When the eggs are fully cooked and fluffy, use the spoon to crush the egg into smaller pieces and stir to distribute the eggs throughout the fried rice.

I love to garnish this fried rice with a little bit of toasted sesame oil, sesame seeds, and green onion. Keep the salt, pepper, and soy sauce on hand in case you want a little more on your serving.

This Mushroom Fried Rice is delicious on its own but also makes a great side dish.

I love serving this with these Teriyaki Brussels Sprouts or this Sticky Orange Tofu.

Dicing an onion. — Dice the onion and slice the mushrooms.

Getting oil hot in a pan before adding vegetables to make mushroom fried rice. — Get the oil hot in the pan first, then cook the onions and mushrooms and toss with Teriyaki sauce.

Adding teriyaki sauce to sauteed onions and mushrooms. — Add the cooked rice and soy sauce and toss.

Making a well in the center of rice frying in a pan to add egg. — Make a well in the center of the wok.

Adding egg to scramble into fried rice. — Pour beaten eggs seasoned with salt and pepper into the well and scramble.

Pouring sesame oil onto Mushroom Fried Rice. — I like to drizzle some sesame oil on top and serve with green onion and sesame seeds.

How I Store and Reheat Leftover Fried Rice

Leftovers of this Mushroom Fried Rice will last for about 3 days in an airtight container in the refrigerator. You can also freeze it for up to a month.

The best way to reheat leftover fried rice is by throwing it back in a pan. Reheat it over medium heat, covered, stirring occasionally, until hot all the way through. It can also be microwaved in a pinch.