Elevate a bowl of plain rice from the mundane to the extraordinary by the addition of mushrooms onions and a few basic flavouring ingredients. Give your meals some extra oomph by serving a bowl of spicy mushroom rice as a delicious side dish.
Spicy mushroom rice
There are few things as versatile as rice. You can serve it either sweet or savoury, hot or cold, plain or dressed up – like this recipe for spicy mushroom rice. I just love how the flavour of the mushrooms and onions coats every grain of rice. And it also contains soy sauce and crushed chile for extra oomph.
This spicy mushroom rice goes with everything. I like to serve it hot with a roast dinner. If you are watching the carbs you can leave out the roasties, or do as I do, and serve both! (Don’t judge me 🙂 ) Served cold, it makes a delicious side salad at a barbeque. You could even toss in some shredded leftover chicken and serve it with crusty bread for a quick and easy one pan meal.
How to make spicy mushroom rice
You can get the complete recipe on the printable recipe card below.
This recipe serves 4 people as a side dish.
You start by chopping mushrooms and onions. Any type of mushroom that you happen to have in your fridge will be suitable for this dish. You just need to slice them quite thinly, about 1/8″. For this recipe I used brown skinned chestnuts, but firm white mushrooms work well, as do the large flat portobello mushrooms. Just remember if you use the darker mushrooms (like portobello) the juices will stain the rice brown, but there’s nothing wrong with that!
The onions should be chopped to about 1cm dice.
Fry the onions with crushed garlic in a little olive oil. If you don’t have olive oil, don’t worry – you can use sunflower or canola instead.
You can use either fresh garlic cloves finely chopped, or crushed garlic from a jar.
Let the onions sweat slowly until they are translucent and nicely softened. You don’t want to brown them.
Now add the sliced mushrooms to the onions in the pan along with some crushed chili and continue to cook slowly. At this point I cover the pan with a lid so that the mushrooms steam in their own moisture. This takes about 5 minutes. Then remove the lid and continue to cook until most of the moisture has evapourated.
You can use freshly chopped red or green chilis if you prefer. I just used my favourite brand from a jar. I added about 1/2 teaspoon, but you can adjust the chili according to your own taste.
Add the rice
Once the mushrooms and onions have softened, add about 3 cups of cooked white rice. I have 2 posts on cooking rice that you might find useful.
Also add 3 tablespoons dark soy sauce. Don’t use light soy sauce as it will be too salty.
Stir it all around to coat the rice and pick up all the flavours, then let the pan sit on a very low heat until the rice is heated through.
Taste for seasoning and add salt to your own taste if necessary.
Transfer to a serving dish and serve.
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Can I make this dish in advance?
Yes, you can make this mushroom rice in advance. Just let it cool, then cover the serving dish with a lid, or a layer of cling film and store in the refrigerator for up to 3 days.
You can reheat it in the microwave, or tip the rice into a frying pan and reheat over a low heat until the rice is piping hot, then return it to the serving bowl and serve.
Can I freeze spicy mushroom rice?
Yes – rice freezes very well.
Allow to cool and then ladle it either into a rigid plastic container, or a ziploc bag and freeze for 6 months or longer.
To use, let the rice defrost, either in the microwave, or overnight in the refrigerator then re-heat as above.
What can I serve with spicy mushroom rice?
I love to serve this rice with my honey lemon roast chicken, along with a selection of vegetables.
If you want to turn the mushroom rice into a Chinese meal, you could serve it with
The possibilities are endless.
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Recipe – Spicy Mushroom Rice
Spicy mushroom rice
- Sharp Knife
- Chopping Board
- Frying pan with lid
- Serving dish
- 6 oz fresh mushrooms (170g) sliced
- 1 large onion cut into 1cm dice
- 2 cloves garlic minced (or use crushed garlic from a jar)
- 3 cups cooked white rice
- ½ teaspoon chili paste or chopped chili to your own taste
- 3 tablespoons dark soy sauce
- 2 tablespoons olive oil or sunflower or canola oil
- salt to taste
- Slice the mushrooms to about 1/8" thickness
- Chop the onion to approximately 1cm dice
- Heat the oil in a frying pan and fry the onions and garlic gently until the onions start to soften and become translucent
- Add the mushrooms and chili. Cover with a lid and leave to steam on a very low heat for about 5 minutes. Remove the lid and cook until most of the moisture from the onions has evapourated.
- Add the rice and soy sauce and stir through to coat. Leave on a low heat until the rice is piping hot.
- Taste for seasoning and add salt to taste if necessary
- Transfer to a serving dish and serve immediately.
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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