This Mushroom Fried Rice is garlicky, buttery, packed with caramelized mushrooms and ready in 20 minutes - So Good!
Mushroom Fried Rice
A special dish today that combines two of our all time favorites - Garlic Butter and Rice! This recipe begins with cooking LOTS of fresh garlic in butter, then caramelizing mushrooms, stir frying 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! There is something about garlic butter and carbs - not healthiest but so delicious.
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. Looking for more? Check out chicken fried rice or better than take out fried rice.
WHY YOU'LL LOVE THIS RECIPE?
- Garlic Butter Heaven - Need I say more?
- Ready in under 20 minutes - All you need is cooked rice to make this in about 20 minutes.
- Kid friendly - Perfect for kids, since it is not a spicy recipe.
- Vegetarian recipe - This is made without eggs, making it a great option for vegetarians.
WHAT TYPE OF RICE IS GOOD?
Any cooked white rice that you have on hand will work. It will be great if it is day-old. Though jasmine is traditional, basmati is a great replacement as well. In fact, fried rice dishes are usually a way to re-purpose leftovers . You just don’t want hot one.
USE COLD RICE
Cold, refrigerated, preferably day old is perfect. Hot cooked grain will turn slightly mushy when stir fried, so it is important for it to be cold or room temperature. If you don’t have cold rice from the day before, then spread hot cooked grains on sheet trays and let it hang out at room temperature for couple of hours to help it dry.
Don't have cold rice? We have made it with room temperature one and it still tastes amazing.
WHAT TYPE OF MUSHROOMS TO USE?
We used white button variety, which is more common to find, but baby bella or cremini will also work just as fine.
HOW TO CLEAN MUSHROOMS?
Lightly rinse under cold water and thoroughly pat dry with paper towel. Also, some like to wipe each one clean with a damp paper towel to remove loose dirt and debris.
Avoid soaking them in water as they will absorb water like a sponge and won’t brown during cooking.
LOW OR HIGH HEAT?
Low and then High - Unlike traditional recipes, we begin by cooking chopped garlic in butter over low heat until they get pale golden in color. This takes the bite off of it, as well as to release its aromas and flavors into the butter, which will then perfume the dish with the garlicky goodness. Add vegetables and increase heat to high to caramelize them.
- Butter - Salted or unsalted is good here. Butter is added in two stages for a real feel.
- Garlic - Lots of freshly minced garlic.
- Mushrooms - White button variety.
- Rice - Cooked and cooled white (Basmati or Jasmine)
- Other umami ingredients - red onion, scallion, soy sauce, red pepper flakes, salt and pepper.
PRO TIPS FOR SUCCESS
- Use salted or unsalted butter - Adjust salt accordingly
- Heat – Unlike usual recipes, where it is usually cooked over high heat, this recipe begins over low heat (when cooking garlic), continues in high heat (sautéing veggies) 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 - They contain about 90% moisture. So cooking 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
How to make?
This recipe can be made in under 20 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 veggies and red pepper flakes and cook in high heat, until cooked and looks caramelized.
Stir fry cooked grain, scallions, soy sauce, salt, pepper and more butter, until thoroughly combined. Enjoy!
HOW TO SERVE?
TIP - I love this recipe served with a fried egg (with a runny yolk) - Fill a serving bowl with it, top with a fried egg, gently break open the yolk and let the yolk ooze into the fluffy grains <--- HOLY YUM
HOW TO STORE LEFTOVERS?
This recipe yields just 3 servings. However, if you wish to meal prep, then double the recipe (use a wider pan), cool and refrigerate for up to 4 days. Reheat in the microwave when needed.
FREQUENTLY ASKED QUESTIONS
If you don’t have cold from the day before, then spread hot rice on sheet trays and let it hang out at room temperature for couple of hours to help it dry. We have made it with room temperature and it still tastes amazing.
They have a ton of water in them, which seeps out when they are cooked. If you cook over low heat, they will just simmer in their liquid. Medium high or high heat will give them a nice brown color and still maintain some texture.
Washing mushrooms is absolutely fine as long as it is a quick rinse. Just avoid soaking them in water, If you're still hesitant, you can wipe off any dirt with a damp towel.
More Mushroom Recipes to try:
- Chicken Mushroom Pasta
- Cream Cheese Stuffed Mushrooms
- Air Fryer Breaded Mushrooms
- Easy Sautéed Mushrooms
- Mushroom Cheese Sandwich
- 3 tablespoons butter, divided
- 4 large garlic cloves, chopped
- ¼ teaspoon red pepper flakes (optional)
- ½ to 1 cup chopped onion (cut into ¾-inch dice)
- 8 ounces white mushrooms, sliced
- 4 cups cooked and cooled white rice
- 3 scallions, chopped
- 1 tablespoon soy sauce
- ¼ to ½ teaspoon Salt
- ¼ teaspoon ground black pepper
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 high and cook for 4 to 5 minutes (stirring very often), until mushrooms are cooked and gets a deep color.
3. Reduce heat to medium - 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.
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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