Mushroom Rice Recipe – Quick & Easy Indian-Style Fried Rice

Last Updated on 4 months by Neha Deshmukh

Mushroom Rice Recipe – Quick & Easy Indian-Style Fried Rice

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, comforting meal that doesn’t take forever to make. This mushroom rice is exactly that – a super flavorful, Indian-inspired fried rice that comes together in under 30 minutes. I first made this when I was craving something savory and satisfying after a long day, and it’s been a weeknight staple ever since!

Why You’ll Love This Recipe

This mushroom rice is seriously a winner. It’s quick, easy, and packed with flavor. The earthy mushrooms combined with aromatic spices create a truly delightful dish. Plus, it’s a fantastic way to use up leftover rice! Honestly, who doesn’t love a good recipe that minimizes food waste?

Ingredients

Here’s what you’ll need to whip up this tasty mushroom rice:

• 2 cups cooked rice
• 200 grams button mushrooms
• 2 tablespoon olive oil
• 1 tablespoon butter
• 1 tablespoon garlic, finely chopped
• 0.5 cup onion, finely chopped
• 2 teaspoon mixed herbs
• 1 teaspoon oregano
• 2 teaspoon chilli flakes
• 1 teaspoon crushed pepper
• 1 tablespoon coriander leaves
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few little things make a big difference here:

• Basmati Rice: I highly recommend using basmati rice for this. It’s fluffy, fragrant, and holds its shape beautifully. It really elevates the whole dish.
• Olive Oil & Butter Combo: Don’t skip the combination of olive oil and butter! The olive oil adds a lovely depth of flavor, while the butter gives it richness and a beautiful sheen.
• Chili Flakes: A little pinch of chili flakes adds a lovely warmth. Feel free to adjust the amount to your liking – I like a good kick, but you do you!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, clean and slice your 200g of button mushrooms after trimming the stems. Don’t worry about being perfect with the slices – rustic is good!
2. Now, heat 2 tablespoons of olive oil and 1 tablespoon of butter in a pan over medium heat. Once the butter is melted and shimmering, add 1 tablespoon of finely chopped garlic and sauté until it becomes fragrant – usually about 30 seconds. You don’t want it to burn!
3. Add ½ cup of finely chopped onion and a pinch of salt. Cook until the onions turn a beautiful golden brown. This usually takes around 5-7 minutes.
4. Time for the mushrooms! Add the sliced mushrooms to the pan and sauté on medium-high heat for about 3 minutes, until most of the moisture has evaporated. This is key to getting that nice, slightly caramelized flavor.
5. Stir in 2 teaspoons of mixed herbs, 1 teaspoon of oregano, and 2 teaspoons of chili flakes. Sauté for another minute, letting those spices bloom and release their aroma.
6. Add your 2 cups of cooked rice to the pan and gently mix everything together, ensuring the rice is coated with the flavorful mushroom mixture.
7. Sprinkle 1 teaspoon of crushed pepper and 1 tablespoon of fresh coriander leaves over the rice. Give it a final toss to combine.
8. Remove from the heat and serve immediately! A little extra sprinkle of herbs or a pat of butter on top is always a good idea.

Expert Tips

• Don’t overcrowd the pan when sautéing the mushrooms. If you have a smaller pan, work in batches to ensure they brown properly.
• Using day-old rice is actually better for fried rice! It’s drier and less likely to clump.
• Taste as you go! Adjust the salt and chili flakes to your preference.

Variations

This recipe is super versatile! Here are a few ideas to customize it:

• Vegan Adaptation: Simply substitute the butter with vegan butter or add an extra tablespoon of olive oil.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: If you’re not a fan of heat, reduce the amount of chili flakes or omit them altogether. My friend, Sarah, makes it super mild for her kids.
• Quick Weeknight Meal: This is already a quick meal, but you can speed things up even more by using pre-sliced mushrooms and pre-cooked rice.

Serving Suggestions

This mushroom rice is fantastic on its own, but it also pairs well with:

• A side of raita (yogurt dip)
• A simple salad
• Some grilled chicken or paneer (Indian cheese) for extra protein

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. It might lose a little of its texture, but it will still be delicious!

FAQs

Let’s answer some common questions:

• Is this recipe best with freshly cooked rice? While you can use freshly cooked rice, day-old rice is actually preferred as it’s drier and less likely to clump.
• Can I use other types of mushrooms? Absolutely! Shiitake, cremini, or oyster mushrooms would all work beautifully.
• Can I add vegetables like peas or carrots? Definitely! Feel free to add a handful of frozen peas or diced carrots along with the onions.
• How can I make this dish more flavorful? A squeeze of lemon juice at the end can brighten up the flavors. You could also add a pinch of garam masala for a more authentic Indian taste.
• What is the best way to store leftover mushroom rice? Store in an airtight container in the refrigerator for up to 3 days.

Enjoy! I hope you love this mushroom rice as much as I do. Let me know in the comments if you try it and how it turns out!