Mushroom Fried Rice Recipe – Quick Indian Style Vegetable Rice

Last Updated on 3 months by Neha Deshmukh

Mushroom Fried Rice Recipe – Quick Indian Style Vegetable Rice

Hey everyone! If you’re anything like me, sometimes you just need a quick, satisfying meal that doesn’t involve a ton of fuss. This Mushroom Fried Rice is my go-to for those nights. It’s packed with flavour, super easy to make, and honestly, it’s way better than takeout! I first made this when I was a student and needed something fast and filling – it’s been a family favourite ever since.

Why You’ll Love This Recipe

This isn’t your average fried rice. We’re giving it a little Indian twist with the use of simple spices and a cooking style that focuses on fresh, vibrant flavours. It’s ready in under 30 minutes, making it perfect for busy weeknights. Plus, it’s a fantastic way to use up any leftover veggies you have in the fridge!

Ingredients

Here’s what you’ll need to whip up this delicious Mushroom Fried Rice:

• 6 cup water
• 1 tsp oil
• Salt to taste (approximately ½ tsp, adjust as needed)
• 1 cup basmati rice (about 195 grams)
• 6 tsp oil (I like to use vegetable oil, but sunflower oil works well too)
• 250 grams mushrooms, sliced
• 1 chilli, finely chopped (adjust to your spice preference!)
• 3 cloves garlic, minced
• 1 medium onion, chopped
• 4 tbsp spring onion, chopped (separate the white and green parts)
• Carrot, chopped (about ½ cup)
• 5 beans, chopped (about ½ cup)
• Capsicum (bell pepper), chopped (about ½ cup)
• 1 tsp salt (adjust to taste)
• 2 tbsp soy sauce
• 1 tbsp vinegar (I prefer rice vinegar, but white vinegar works in a pinch)
• 1 tsp pepper

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Basmati Rice: This is key. Basmati has a lovely fluffy texture that’s perfect for fried rice. Don’t use short-grain rice, it’ll get too sticky.
• Oil: I usually use vegetable oil for a neutral flavour, but you can experiment with peanut oil for a slightly more authentic taste.
• Soy Sauce & Vinegar: I always have a bottle of Kikkoman soy sauce in my pantry, and a good quality rice vinegar is a must! Some people also like to add a dash of dark soy sauce for colour.
• Vegetable Variations: Feel free to swap out the veggies! Peas, broccoli florets, or even some shredded cabbage would be delicious additions. In some parts of India, you’ll find fried rice with cauliflower or even potatoes.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we need to cook the rice. Bring the water to a boil with the oil and salt. Add the basmati rice and cook for about 10 minutes, until it’s almost cooked through. Drain the rice and spread it out on a plate to cool completely. This is important – warm rice will get mushy!
2. Now, heat 4 tsp of oil in a large kadai or wok over medium-high heat. Add the sliced mushrooms and sauté for about 2 minutes. Continue cooking for another 3 minutes, until they’re nicely browned and set aside.
3. In the same kadai, add the remaining 2 tsp of oil. Add the chopped chilli, minced garlic, chopped onion, and the white parts of the spring onion. Sauté on high heat for a minute or two, until fragrant.
4. Add the chopped carrot, beans, and capsicum. Stir-fry for about 3-4 minutes, until the vegetables are tender-crisp. We don’t want them to be soggy!
5. Add the cooked mushrooms back to the kadai. Season with salt. Create a little well in the center of the vegetables, pour in the soy sauce and vinegar, and mix everything together.
6. Finally, add the cooled cooked rice and pepper. Gently mix everything together, being careful not to break the rice grains.
7. Garnish with the green parts of the spring onion and serve immediately!

Expert Tips

• Cool the Rice: Seriously, don’t skip this step! Cooling the rice prevents it from sticking together.
• High Heat: Fried rice is best cooked over high heat. This helps to create that slightly charred, smoky flavour.
• Don’t Overcrowd the Pan: If you’re making a large batch, cook the rice in batches to ensure it cooks evenly.

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check your soy sauce to make sure it doesn’t contain any hidden animal products.
• Gluten-Free Adaptation: Use tamari instead of soy sauce for a gluten-free version.
• Spice Level Adjustment: My family loves a bit of a kick, so I usually add a whole chilli. For a milder flavour, remove the seeds or use just half a chilli.
• Festival Adaptations: This is a lifesaver during festivals when you want something quick and tasty. It’s perfect for a weeknight meal when you’re busy with celebrations!

Serving Suggestions

This Mushroom Fried Rice is delicious on its own, but it’s also great with a side of raita or a simple Indian salad. A dollop of mango chutney adds a lovely sweet and tangy flavour.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or in a pan on the stovetop.

FAQs

1. What type of rice is best for fried rice and can I use leftover rice?

Basmati rice is ideal because of its long grains and fluffy texture. And yes, leftover rice is perfect for fried rice! Just make sure it’s cooled completely.

2. Can I use different vegetables in this fried rice recipe?

Absolutely! Feel free to get creative with your veggies. Peas, broccoli, cauliflower, and cabbage all work well.

3. How can I adjust the saltiness of the fried rice?

Soy sauce is quite salty, so start with a smaller amount and add more to taste. You can also add a pinch of salt if needed.

4. What is the best way to prevent the rice from becoming sticky?

Cooling the rice completely is the most important step. Also, don’t overcook the rice initially.

5. Can this mushroom fried rice be made ahead of time?

It’s best enjoyed fresh, but you can prep the vegetables and cook the rice ahead of time. Store them separately and then combine everything when you’re ready to cook.

6. What kind of oil is traditionally used in Indian-style fried rice?

Vegetable oil is most common, but many people also use mustard oil or peanut oil for a more authentic flavour.

Enjoy! Let me know in the comments if you try this recipe and how it turns out. I love hearing from you all!