Mushroom Fried Rice Recipe – Soya & Celery Flavored

Last Updated on 2 months by Neha Deshmukh

Mushroom Fried Rice Recipe – Soya & Celery Flavored

Hey everyone! If you’re anything like me, sometimes you just need a quick, comforting, and flavourful meal. And honestly, nothing hits the spot quite like a good fried rice. This Mushroom Fried Rice is a regular in my kitchen – it’s speedy, uses simple ingredients, and is packed with umami goodness. I first made this when I was craving something savoury and didn’t want to spend hours cooking. It’s been a family favourite ever since!

Why You’ll Love This Recipe

This isn’t your average fried rice. The combination of earthy mushrooms, crunchy celery, and that lovely soya sauce flavour is just chef’s kiss. It’s a fantastic way to use up leftover rice, and it’s ready in under 30 minutes. Plus, it’s easily adaptable to your tastes – more spice? Go for it! Want to keep it vegan? No problem! Let’s get cooking.

Ingredients

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

• 2 cups cooked basmati rice
• 1 cup finely chopped mushrooms (white button and shiitake)
• ½ cup chopped onions
• 1 tsp minced garlic
• ½ tsp grated ginger
• ½ tsp red chilli flakes (optional)
• 2 tbsp chopped celery
• 1 tsp black or white pepper powder
• 2 stalks spring onions, chopped
• 1.5 tsp soya sauce
• 2 tbsp oil
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe really shine:

• Mushrooms: I love using a mix of white button and shiitake mushrooms. The white buttons give a nice mild flavour, while the shiitakes add a wonderful depth and earthiness. Feel free to experiment with other varieties too – oyster mushrooms would be amazing!
• Basmati Rice: Using basmati rice is key. It’s long-grained, fluffy, and doesn’t clump together as easily as other types of rice when fried. Day-old rice works best, as it’s drier and fries up beautifully.
• Soya Sauce: The soya sauce is where a lot of the flavour comes from. I prefer a naturally brewed soya sauce for a richer, more complex taste. It adds that lovely umami that makes this fried rice so addictive.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the oil in a large pan or wok over medium heat. Add the chopped onions and sauté until they become translucent – about 3-5 minutes.
2. Stir in the minced garlic and grated ginger. Cook for just about a minute, until you can smell that lovely fragrance. Don’t let the garlic burn!
3. Now, crank up the heat to high. Pour in the soya sauce and let it sizzle for about 10 seconds. This helps to bloom the flavour.
4. Add the chopped mushrooms and celery. Stir-fry on high heat until the mushrooms soften and release their moisture – around 5-7 minutes.
5. Mix in the red chilli flakes (if you’re using them) and salt. Give it a good stir and taste – adjust the seasoning as needed.
6. Add the cooked basmati rice, chopped spring onions, and pepper powder. Gently toss everything together to combine. Be careful not to break the rice grains.
7. Taste again and adjust the pepper or salt if needed. Serve immediately and enjoy!

Expert Tips

Here are a few things I’ve learned over the years to make this fried rice even better:

• High Heat is Your Friend: Seriously, don’t be afraid to use high heat. It’s what gives the fried rice that slightly charred, smoky flavour.
• Don’t Overcrowd the Pan: If you’re making a large batch, it’s better to fry the rice in two batches. Overcrowding the pan will lower the temperature and result in soggy fried rice.
• Prep Everything First: Fried rice comes together quickly, so it’s best to have all your ingredients chopped and measured out before you start cooking. This is called mise en place and it’s a game changer!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already pretty close to vegan! Just make sure your soya sauce is vegan-friendly (some contain fish sauce).
• Spice Level Adjustment: My friend, Priya, loves a fiery kick, so she always adds an extra half teaspoon of red chilli flakes. Feel free to adjust the amount to your liking.
• Gluten-Free Option: If you’re gluten-free, simply use a gluten-free soya sauce. Tamari is a great option.

Serving Suggestions

This Mushroom Fried Rice is fantastic on its own, but it’s also great with:

• A side of vegetable spring rolls
• A cooling raita (yogurt dip)
• A sprinkle of sesame seeds and a drizzle of sesame oil

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave until warmed through. It won’t be quite as crispy as freshly made, but still delicious!

FAQs

Let’s answer some common questions:

• Is this recipe suitable for meal prepping? Yes, it is! Though the texture is best when fresh, it holds up well for a couple of days in the fridge.
• Can I use leftover rice for this fried rice? Absolutely! In fact, it’s ideal. Day-old rice is drier and fries up much better.
• What type of oil is best for mushroom fried rice? I usually use vegetable oil or canola oil, but peanut oil also works well.
• Can I add other vegetables to this fried rice? Definitely! Carrots, peas, bell peppers, and bean sprouts are all great additions.
• How can I make the fried rice less salty? Use low-sodium soya sauce, or simply add less soya sauce to begin with. You can always add more, but you can’t take it away!

Enjoy making this recipe! I hope it becomes a favourite in your kitchen too. Let me know in the comments how it turns out for you. Happy cooking!