Garlic Butter Mushroom Fried Rice

This Mushroom Fried Rice is garlicky, buttery, packed with caramelized mushrooms and ready in under 15 minutes – so good you can eat it plain .

2 white bowls and 1 green plate with garlic butter mushroom rice, small white bowl with red pepper flakes and a wooden bowl with butter on the side

A special one today that combines two of my all time favorites – Garlic Butter and Fried Rice!

Fried rice has always been our family favorite. It is quick, easy, great way to use whatever you have in the refrigerator, filling, comforting and economical.

There is something about garlic butter and carbs – not healthiest but so delicious. Some of our favorites include:

Garlic Butter Shrimp and Rice in Instant Pot

Homemade Garlic Knots

Garlic butter Ramen Noodles <— Super popular

Grilled Cheese Garlic Bread Sandwich

This recipe begins with cooking LOTS of fresh garlic in butter, then caramelizing mushrooms, stir frying rice with flavorings and then finishing off with additional butter for a buttery mouth feel. You know its a good one if it begins with butter and garlic!

Garlic Butter Mushroom Fried Rice is-

  • All good things here – garlic, butter, rice, mushrooms
  • One skillet – easy clean up
  • Weeknight dinner
  • Rice and veggies – balanced
  • Kid friendly
  • Quick and easy
  • Vegetarian
  • Ready in under 15 minutes
  • Tastes amazing

Main ingredients:

Butter – Salted or unsalted is good here. Butter is added in two stages for a real buttery mushroom rice

Garlic – Lots of freshly minced garlic

Mushrooms – White button mushrooms

Rice – Cooked and cooled white rice (Basmati or Jasmine)

Other umami ingredients – red onion, scallion, soy sauce, red pepper flakes, salt and pepper

How to make mushroom rice?

This recipe can be made in under 15 minutes – Heat butter over medium-low heat and saute minced garlic just for a few seconds (you will begin to smell the incredible garlicky aroma). Add chopped onion, sliced mushrooms and red pepper flakes and cook in high heat, until the mushrooms are cooked and looks caramelized.

Stir fry cooked rice, scallions, soy sauce, salt, pepper and more butter, until thoroughly combined. Enjoy!

Expert tips:

Rice – Any cooked white rice that you have on hand will work. It will be great if rice is day-old. Though jasmine rice is traditional, basmati rice is a great replacement as well. In fact, fried rice dishes are usually a way to re-purpose leftover rice. You just don’t want hot rice.

Cold rice – Cold refrigerated rice, preferably day old is perfect. Hot cooked rice will turn slightly mushy when stir fried, so it is important for the rice to be cold or room temperature.If you don’t have cold rice from the day before, then spread hot cooked rice on sheet trays and let it hang out at room temperature for couple of hours to help it dry.

Use salted or unsalted butter – Adjust salt accordingly

Heat – Unlike usual fried rice recipes, where it is usually cooked over high heat, this recipe begins over low heat (when cooking garlic), continues in high heat (sautéing mushrooms) and finished off in low heat.

Cook garlic in low heat- This is very crucial since, garlic will burn in high heat (burnt garlic gets bitter and will spoil the taste). Also, this helps in the butter milk solids not getting brown (though brown butter is fabulous in baked goods, we are shooting for that in this recipe).

Cook mushroom in high heat – Mushrooms contain about 90% moisture. So cooking mushroom in high heat over a short period, helps in retaining some of that moisture and texture, when compared to a mushy texture when compared cooking over low heat for a longer time.

Salt – Soy sauce and butter (if using salted) add some saltiness , but a little additional salt takes it to another level.

Red pepper flakes – This is optional but recommended

Serving suggestions:

Delicious plain or with all your favorite Asian main dishes, like honey sriracha chicken, chicken with green beans, cashew chicken or sriracha cauliflower.

Personally, I love this recipe served with a fried egg (with a runny yolk) – Fill a serving bowl with rice, top with a fried egg, gently break open the yolk and let the yolk ooze into the rice <— HOLY YUM

Storage instructions:

This recipe yields just 2 servings. However, if you wish to meal prep, then double or triple the recipe (use a wider pan), cool fried mushroom rice and refrigerate for up to 4 days. Reheat in the microwave when needed.

A cast iron skillet with mushroom rice along with a wooden spatula for serving
2 plates with mushroom fried rice with wooden handle stainless steel spoon for eating

Fried rice, FRIED RICE & more fried rice:

Fried Rice <— better than take out

Instant Pot Egg Fried Rice

Egg Fried Rice <— 5 Minute, 5 Ingredients

Thai Chicken Fried Rice <— Instant pot

Shrimp Fried Rice

Chicken fried rice <—- Instant pot

Yield: 2

Garlic Butter Mushroom Fried Rice

Garlic Butter Mushroom Fried Rice

This Mushroom Fried Rice is garlicky, buttery, packed with caramelized mushrooms and ready in under 15 minutes - so good you can eat it plain .

Prep Time 5 minutes
Cook Time 9 minutes
Total Time 14 minutes

Ingredients

  • 3 tablespoons butter, divided
  • 4 large garlic cloves, chopped
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup chopped onion
  • 4 to 5 ounces white mushrooms, sliced
  • 3 cups cooked and cooled white rice
  • 2 scallions, chopped
  • 1 tablespoon soy sauce
  • Salt and pepper to taste

Instructions

1. Place a medium cast iron or non-stick skillet over low-medium heat. When moderately hot, add 2 tablespoons butter and then garlic. Saute for few seconds, until it begins to get golden (you will begin to smell the incredible garlicky aroma).

2. Add red pepper flakes, onion and mushroom, increase heat to medium high and cook for 4 to 5 minutes (stirring very often), until mushrooms are deep golden in color

3. Reduce heat to low - stir in rice, scallions, soy sauce, salt, pepper and remaining 1 tablespoon butter. Stir until thoroughly combined and rice is heated though.

4. Serve hot.

Notes

Butter - Salted or unsalted

Rice – Any cooked white rice that you have on hand will work. It will be great if rice is day-old.

Heat – Unlike usual fried rice recipes, where it is usually cooked over high heat, this recipe begins over low heat (when cooking garlic), contiues in high heat (sauteeing mushrooms) and finishes off in low heat (to finish).

Cook garlic in low heat- This is very crucial since, garlic will burn in high heat (burnt garlic gets bitter and will spoil the taste). Also, this helps in the butter milk solids in not getting burned.

Cook mushroom in high heat – Mushrooms contain about 90% moisture. So cooking mushroom in high heat over a short period, helps in retaining some of that moisture and texture, when compared to a mushy texture when compared cooking over low heat for a longer time.

Salt – Soy sauce adds some saltiness and butter (if using salted), but a little additional salt takes it to another level.

Red pepper flakes – This is optional but recommended

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 524Total Fat: 19gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 46mgSodium: 732mgCarbohydrates: 80gFiber: 4gSugar: 5gProtein: 10g

I am not a certified dietician or nutritionist. You are ultimately responsible for all decisions pertaining to your health. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculator such as Nutrifox.com.. Although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their fact sources and algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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