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 fried rice as a delicious side dish.
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Spicy mushroom fried 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 fried rice. I just love how the flavour of the mushrooms and onions coats every grain of rice. And it also contains soy sauce and chilli for extra oomph.
This spicy mushroom fried 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 fried rice
**You can get the complete list of ingredients and full instructions on how to make this steak and kidney on the printable recipe card at the end of this post**
This rice 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 ⅛". For this recipe, I used brown-skinned chestnut mushrooms, 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 (it all adds to the flavour)!
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 chilli 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 evaporated.
You can use freshly chopped red or green chillies if you prefer. I just used my favourite brand of dried chillies from a jar. I added about ½ teaspoon, but you can adjust the chilli according to your own taste.
Add the rice
Once the mushrooms and onions have softened, add about 3 cups of cooked white rice. You may find these 2 posts useful for cooking your rice:
Also, add 3 tablespoons of 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.
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 low heat until the rice is piping hot, then return it to the serving bowl and serve.
Can I freeze mushroom fried 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 reheat as above.
What can I serve with spicy mushroom fried rice?
I love to serve this rice with my honey lemon roast chicken, along with a selection of vegetables.
If you want to serve this mushroom fried rice Chinese style, you could serve it with any of these dishes:
- garlic chicken stirfry
- oven-baked cashew chicken
- roast pork in garlic sauce
- beef and broccoli stir fry
The possibilities are endless.
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Spicy mushroom fried rice
(Click the stars to rate this recipe)
- 6 ounce / 170 grams fresh mushrooms 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 dried chilli flakes or chopped fresh chillies 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 ⅛" thickness6 ounce / 170 grams fresh mushrooms
- Chop the onion to approximately 1cm dice1 large onion
- Heat the oil in a frying pan and fry the onions and garlic gently until the onions start to soften and become translucent2 tablespoons olive oil, 2 cloves garlic
- Add the mushrooms and chilli. 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 evaporated.½ teaspoon dried chilli flakes or chopped fresh chillies
- Add the rice and soy sauce and stir through to coat. Leave on a low heat until the rice is piping hot.3 tablespoons dark soy sauce, 3 cups cooked white rice
- Taste for seasoning and add salt to taste if necessarysalt to taste
- 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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