Mushroom Garlic Fried Rice

July 19, 2025

By Millie Pham

Simple. Garlicky. Totally addictive.

This Mushroom Garlic Fried Rice is one of those meals that hits the spot every single time. It’s savory, loaded with umami, and honestly, the garlicky mushrooms alone are worth making this. Whether you serve it on its own or next to some grilled tofu or chicken, it tastes like something you’d get at a restaurant—but it’s super easy to make at home.

I first threw this together on a rainy night with leftover rice and a pack of mushrooms, and it became an instant repeat. The garlic gets golden and fragrant, the mushrooms get deep and earthy, and the rice soaks it all up.

Why I Love This Recipe

Big flavor, minimal ingredients
A great way to use up leftover rice
Ready in under 20 minutes
Comfort food without being heavy
Totally vegan if you want it to be

What You’ll Need

4 cups cold cooked jasmine rice
2 tbsp neutral oil (like avocado or canola)
1 tbsp sesame oil
4 cloves garlic, finely minced
2 cups mushrooms, thinly sliced (cremini, shiitake, or button)
1 tbsp soy sauce
1 tsp rice vinegar
¼ tsp black pepper
2 green onions, sliced

Pro Tips

Use cold rice so it doesn’t clump and fry up nicely
Let the mushrooms cook down fully for deeper flavor
Don’t stir too much—let the rice crisp a little
Use a mix of mushrooms for even more flavor
Top with chili crisp or sesame seeds for extra kick

Tools You’ll Need

Large skillet or wok
Spatula
Knife and cutting board
Small bowls for prepping ingredients

Substitutions and Variations

Use brown rice or even cauliflower rice
Add a fried egg or tofu on top
Sub tamari for soy sauce to make it gluten-free
Toss in greens like spinach or kale at the end
Add a pinch of MSG for true restaurant-style flavor

Make-Ahead Tips

Slice mushrooms and green onions ahead of time
Rice can be made a day or two in advance
You can even cook the whole dish and reheat—it keeps well

Instructions

STEP 1: Sauté the Garlic

Heat 2 tbsp neutral oil in a large skillet over medium heat. Add 4 cloves minced garlic and sauté until golden and fragrant, about 30 seconds.

minced garlic sizzling in oil, just beginning to turn golden around the edges in the skillet.

STEP 2: Add the Mushrooms

Add 2 cups sliced mushrooms to the skillet. Cook for 4–5 minutes until they release their moisture and turn golden brown.

sliced mushrooms cooking down in the pan with golden bits of garlic, mushrooms beginning to brown and shrink.

STEP 3: Add the Rice

Add 4 cups cold cooked jasmine rice to the pan. Use your spatula to break up any clumps and toss with the mushrooms and garlic.

fluffy cold rice being stirred into sautéed mushrooms and garlic, steam starting to rise as it heats.

STEP 4: Season the Rice

Drizzle in 1 tbsp soy sauce, 1 tsp rice vinegar, 1 tbsp sesame oil, and ¼ tsp black pepper. Toss everything together and let cook for 2–3 minutes until slightly crispy.

soy sauce and sesame oil coating the rice, mushrooms and garlic bits peeking through, rice grains turning golden.

STEP 5: Add Green Onions and Finish

Turn off the heat. Stir in 2 sliced green onions and give it one last toss before serving.

STEP 6: Serve It Up

Scoop into bowls and garnish with extra green onions or chili oil if you like.

Leftovers + Storage

Store in an airtight container for up to 3–4 days
Reheat in a skillet with a splash of oil
Add a fresh egg or tofu to bring it back to life

Why This Recipe Works (Quick Science)

Mushrooms release water then caramelize, bringing deep savory flavor
Cold rice stays separate and fries better than hot rice
Garlic infuses the oil, seasoning every grain of rice
Sesame oil adds nutty aroma to tie everything together

Meal Plan Ideas

Serve with seared tofu or grilled shrimp
Pair with miso soup and a crunchy salad
Add it to a bento box with pickled veggies
Use as a base for a rice bowl with egg or kimchi
Great as a lunch meal prep—just reheat and eat

Common Mistakes

Using wet or fresh rice: It’ll clump and go soggy
Undercooking mushrooms: You want them browned and flavorful
Overcrowding the pan: Makes everything steam instead of fry
Too much soy sauce: A little goes a long way here

What to Serve With

Soft-boiled egg or fried egg on top
Crispy tofu or baked salmon
Quick cucumber salad with vinegar
Kimchi or pickled radish
Miso or clear broth soup

FAQ

Q: Can I use frozen mushrooms?
A: You can, but fresh mushrooms will brown better. If using frozen, cook off the liquid completely.

Q: Can I make this vegan?
A: It already is! Just check your soy sauce and toppings.

Q: Can I freeze leftovers?
A: It’s best fresh or from the fridge, but yes, you can freeze for up to a month.

Q: What kind of mushrooms are best?
A: Cremini or shiitake are great, but any will work!

Try it out and let me know!

This Mushroom Garlic Fried Rice is simple, bold, and super satisfying. If you’re craving something cozy but don’t want to overthink it, this one hits all the right notes. Make it once and I guarantee it’ll be in your weekly rotation. Let me know how yours turns out!