Mushroom Fried Rice: Easy & Flavorful Weeknight Dinner

Name: Delicious Recipe
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Cuisine: Asian
Ingredients: 7 small to medium dried shiitake mushrooms (soaked for 2 hours in hot water or in cold water overnight to rehydrate); 1 tablespoon hot water (or shiitake mushroom soaking water); 1 tablespoon light soy sauce (or to taste); 1 teaspoon salt (plus a large pinch for the eggs); 1/2 teaspoon MSG (optional); 1/4 teaspoon sugar; 1/8 teaspoon white pepper; 2 large eggs; 1/2 teaspoon Shaoxing wine; 1/4 teaspoon sesame oil; large pinch of salt for eggs; 5 cups cooked long grain white rice (such as jasmine rice); 3 1/2 tablespoons canola oil (divided); 1/3 cup red onion (chopped; can substitute white/yellow onion); 2 scallions (white and green parts separated and chopped); 2 cups white button mushrooms (sliced); 2 cups oyster mushrooms (torn into smaller pieces); 1 tablespoon Shaoxing wine (for cooking vegetables)

Getting a delicious dinner ready doesn’t need to be complicated, and this Mushroom Fried Rice Recipe proves exactly that. With earthy shiitake mushrooms and perfectly seasoned rice, you'll have a comforting meal that’s quick to whip up and absolutely satisfying.

A close-up view of a dark-colored round frying pan filled with fried rice. The rice is light brown and mixed with bright green peas, sliced light beige mushrooms with darker brown centers, small pieces of pale green chopped spring onions, and tiny bits of scrambled egg that add a touch of yellow. The fried rice has a fluffy texture with scattered individual grains visible. The pan sits on a white marbled surface with a few scattered pieces of chopped spring onions around it. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Mushroom Fried Rice Recipe
Top Tip
How to Serve Mushroom Fried Rice Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Recipe

Why You'll Love This Recipe

This mushroom fried rice isn’t just another side dish—you’ll find it incredibly rich in flavor thanks to the blend of shiitake and oyster mushrooms, and the method of layering flavors makes every bite a joy. I honestly make this whenever I want something that feels special yet is fuss-free.

Deep, earthy mushroom flavor: Using a combination of dried shiitake and fresh mushrooms adds layers of umami that keep this simple dish exciting.
Perfectly seasoned rice: A little soy sauce, Shaoxing wine, and white pepper work together to create an authentic, balanced taste.
Quick and versatile: This dish comes together in under 20 minutes once your mushrooms are prepped, making it ideal for busy weeknights.
Easy to customize: Whether you want it vegetarian or want to add some protein, this recipe adapts well to what’s in your fridge.

Ingredients & Why They Work

Every ingredient in this Mushroom Fried Rice Recipe plays an important role—from the texture to the flavor balance. Using dried shiitake mushrooms soaked until tender gives that rich depth you just can't get from fresh mushrooms alone. The Shaoxing wine and light soy sauce bring a subtle complexity that makes this dish feel authentic rather than just plain fried rice.

Flat lay of two whole brown eggs with clean shells, a small pile of thinly sliced rehydrated shiitake mushrooms, a small mound of sliced fresh white button mushrooms, a small mound of torn oyster mushrooms, a small heap of cooked long grain white rice (jasmine rice), a small bowl of light soy sauce, a small bowl of Shaoxing wine, a small bowl of sesame oil, a small bowl of hot water, a small bowl of salt, a small bowl of white pepper, a small bowl of sugar, a small bowl of MSG powder, a small mound of finely chopped red onion, a few white parts of scallions chopped, a few green parts of scallions chopped, and a small bowl of canola oil all arranged symmetrically on simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Dried shiitake mushrooms: Soaking them adds umami and a chewy texture that's foundational to the dish.
Light soy sauce: Provides saltiness with a mild sweetness that enhances the mushroom flavors without overpowering.
Shaoxing wine: Adds a slightly nutty aroma and depth—don’t skip it if you can help it.
Long grain white rice: Jasmine rice works beautifully here for its fragrance and texture.
White and green parts of scallions: Bring brightness and mild oniony sharpness that lifts the dish.
Button and oyster mushrooms: Giving variety in mushroom textures and tastes makes this more than your average fried rice.
Eggs: Scrambled in gently to add richness and a silkiness that soaks up all those flavors.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Mushroom Fried Rice Recipe depending on what I have around. Sometimes I toss in leftover roasted veggies or swap scallions for chives. You should definitely play around with it—make it yours!

Vegetarian variation: Keep it vegetarian by skipping the Shaoxing wine or using a vegan alternative, and you can add tofu cubes for extra protein. I tried this once when catering for friends and it was a hit even without meat.
Heat it up: Add a splash of chili oil or finely chopped fresh chilies if you like some spice. It really perks up the mild earthiness of the mushrooms.
Make it heartier: Stir in cooked chicken, shrimp, or pork for a more filling meal your family will love.

Step-by-Step: How I Make Mushroom Fried Rice Recipe

A large silver frying pan with a worn surface is shown filled with cooked yellow rice mixed with small pieces of orange carrot and light brown spices, scattered unevenly throughout. The rice grains look long and fluffy, some parts showing a brighter yellow from the spices. A metal spoon rests on the right side inside the pan, slightly covered with the rice mixture. The background surface visible under the pan is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Mushrooms Like a Pro

First things first, soak those dried shiitake mushrooms for at least 2 hours in warm water. I usually start this step early so they’re nice and plump. Once ready, give them a gentle squeeze to drain excess water—this helps avoid soggy rice—and slice thinly. Removing any tough stems ensures every bite stays tender.

Step 2: Mix Your Flavor Base

In a small bowl, combine hot water (or the mushroom soaking liquid for added flavor), light soy sauce, salt, sugar, and white pepper. This simple sauce will coat the rice evenly for that signature savory taste.

Step 3: Beat the Eggs Just Right

Whisk together eggs, Shaoxing wine, sesame oil, and a pinch of salt until smooth. The wine not only adds flavor but also helps eggs stay fluffy during cooking. When frying, aim to scramble softly without browning—this takes just about a minute but makes all the difference.

Step 4: Stir-Fry the Aromatics and Mushrooms

Heat your wok over medium-high and swirl in oil. Toss in the chopped red onions and the white parts of the scallions, stirring until fragrant and translucent. Add the shiitake mushrooms next, stir-frying briefly just to enhance their flavor without drying them out. Then, bring in the fresh button and oyster mushrooms, spreading them out so they get nicely caramelized. Finish with the remaining Shaoxing wine to lift the flavors.

Step 5: Bring It All Together with the Rice

Add your cooked, fluffed rice to the wok. I like using a metal wok spatula to stir-fry while flattening the rice slightly against the hot surface. This helps break up clumps and heat the rice evenly. Wait until it’s steaming hot—that’s crucial for the sauce to coat every grain perfectly.

Step 6: Sauce and Final Touches

Pour in your prepared sauce, then fold it through the rice gently but thoroughly. Taste and adjust seasoning—sometimes I add a bit more soy sauce or just a pinch more salt to suit my mood. Finally, stir in the scrambled eggs and green parts of the scallions, letting everything mingle for another 30 seconds before serving.

Top Tip

From my countless attempts at this Mushroom Fried Rice Recipe, I’ve learned that the key to success lies in properly drying your mushrooms and heating your rice thoroughly. Trust me, these little steps turn good fried rice into *great* fried rice.

Use day-old rice: Freshly cooked rice tends to clump and get mushy. If you don’t have day-old rice, spread freshly cooked rice on a tray and cool it to let moisture escape before using.
Don’t overcrowd the wok: Stir-fry in batches if needed. Crowding traps steam and prevents perfect caramelization of mushrooms.
Heat the wok well: A super hot wok helps develop color and sear flavors quickly without steaming your ingredients.
Scramble eggs gently: Keep eggs soft and fluffy without browning—they should blend almost seamlessly into the rice.

How to Serve Mushroom Fried Rice Recipe

This dish shows a large white oval plate filled with three layers of food. The bottom layer is yellow rice mixed with small pieces of orange carrot and brown mushrooms, showing a soft texture. The middle layer includes scattered slices of green spring onions adding fresh green color and a bit of crunch. On top, there is a light sprinkle of black pepper spread evenly over the rice and vegetables, giving a fine texture to the surface. The plate rests on a white marbled surface, with soft natural light highlighting the colors and details of the dish. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually sprinkle some toasted sesame seeds or thinly sliced fresh scallions on top for a fresh crunch. Sometimes, a drizzle of chili oil really elevates the dish with a spicy kick—perfect for those who love a little heat.

Side Dishes

Pair this mushroom fried rice with a simple cucumber salad or some steamed greens like bok choy tossed with garlic. Asian-style pickles or crispy spring rolls also make fantastic sides to round out the meal.

Creative Ways to Present

For a festive dinner, I love serving the fried rice in individual lettuce cups or even stuffed inside hollowed bell peppers. This presents beautifully at dinner parties and adds an extra pop of color to your table.

Make Ahead and Storage

Storing Leftovers

Store leftover mushroom fried rice in an airtight container in the fridge for up to 3 days. I always cool it completely before refrigerating to keep it from getting soggy.

Freezing

If you want to freeze it, portion your fried rice into freezer-safe containers. It reheats well from frozen, though texture will be best if reheated gently—avoid microwaving straight from frozen if possible.

Reheating

I prefer reheating leftover fried rice in a hot skillet with a little oil to revive the texture and flavors. Stir it regularly and add a splash of water or soy sauce if it starts to dry out.

Frequently Asked Questions:

Can I use fresh shiitake mushrooms instead of dried ones?

You absolutely can use fresh shiitakes, but the flavor won’t be as intense because dried mushrooms have a concentrated umami taste. If using fresh, consider adding a bit more soy sauce or mushroom seasoning to boost the flavor.

What type of rice works best for this recipe?

Long grain jasmine rice is ideal because it stays fluffy and separates well when fried. Day-old rice or rice that has cooled properly helps prevent clumping and sogginess. Avoid freshly cooked sticky rice for best results.

Why do you add Shaoxing wine?

Shaoxing wine adds a subtle nutty, slightly sweet depth that enhances the overall flavor. It’s a classic ingredient in many Chinese dishes and helps bring the mushrooms and rice together with a delicious aromatic note.

Can I make this recipe vegan?

You can make a vegan version by omitting the eggs and replacing Shaoxing wine with a vegan-friendly alternative or simply skipping it. Use extra firm tofu cubes pan-fried until golden to add protein and richness.

Final Thoughts

This Mushroom Fried Rice Recipe has become a staple in my kitchen because it’s simple, incredibly tasty, and endlessly adaptable. It’s just one of those dishes that feels like a warm hug in bowl form, and I hope you get to enjoy it as much as I do. Give it a try, and don’t be afraid to make it your own—cooking should always be this much fun and rewarding!

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way