Truffle Mushroom Fried Rice

Prep Time: 10 minutes | Cook Time: 15 minutes | Servings: 4
Macros (per serving): ~390 calories | 17g fat | 42g carbs | 12g protein

this recipe!

Fancy flavor, fast and easy

This Truffle Mushroom Fried Rice is pure comfort with a fancy twist. It’s got that deep umami flavor from sautéed mushrooms, rich buttery rice, and just the right touch of truffle oil to make it feel extra special. It’s fast, simple, and tastes like something you’d get at a restaurant—but it’s totally doable at home.

I started making this dish when I had leftover rice and a small bottle of truffle oil sitting around. Turns out, it only takes a few simple ingredients to create something that feels luxe without the fuss. It’s become my go-to for a cozy night in or a side dish that impresses.

Why I Love This Recipe

• Truffle oil adds that earthy, rich aroma without overdoing it
• Mushrooms bring meaty umami flavor—no meat needed
• It’s ready in 20 minutes using leftover rice
• Perfect as a side or main dish
• Feels restaurant-level but super easy to make

• 4 cups cold, cooked jasmine or short grain rice
• 1 tbsp neutral oil (like canola or avocado)
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 8 oz cremini or shiitake mushrooms, thinly sliced
• 2 eggs, lightly beaten
• 2 tbsp soy sauce
• ½ tsp black pepper
• 2 green onions, thinly sliced
• 1–2 tsp truffle oil (start small and adjust to taste)

Pro Tips

• Use a mix of mushrooms (like cremini and shiitake) for more depth
• Cold rice is key to avoiding mushy texture
• Don’t overdo the truffle oil—a little goes a long way
• Let the rice sit in the pan undisturbed to get those crispy bits
• Add a fried egg on top for an extra boost of richness

Tools You’ll Need

• Large skillet or wok
• Spatula
• Knife and cutting board
• Mixing bowls
• Measuring spoons

Substitutions and Variations

• Use brown rice for a nuttier taste
• Add spinach or kale at the end for some greens
• Use garlic oil instead of fresh garlic for ease
• Make it vegan by skipping the eggs and butter (use vegan butter)
• Sprinkle with Parmesan or nutritional yeast if you like cheesy vibes

Make-Ahead Tips

• Rice should be pre-cooked and chilled (at least 6–8 hours or overnight)
• Mushrooms can be pre-sliced and stored in an airtight container
• Garlic and green onion can be chopped ahead and stored separately

Instructions

STEP 1: Sauté Mushrooms and Garlic

Heat 1 tbsp oil and 2 tbsp butter in a skillet over medium-high heat. Add 3 cloves minced garlic and cook for 30 seconds, then toss in 8 oz sliced mushrooms. Cook until browned and reduced, about 5–6 minutes.

STEP 2: Scramble the Eggs

Push mushrooms to one side. Pour in 2 beaten eggs and scramble until just set, then mix into the mushrooms.

STEP 3: Add the Rice

Add 4 cups cold cooked rice to the skillet. Use a spatula to break up clumps and combine it with the mushrooms and eggs.

STEP 4: Season It

Drizzle in 2 tbsp soy sauce and sprinkle with ½ tsp black pepper. Stir and cook for 2–3 minutes, letting some rice crisp slightly on the bottom.

STEP 5: Add Green Onions and Truffle Oil

Turn off the heat. Stir in 2 sliced green onions and 1–2 tsp truffle oil (start with 1 tsp, taste, and add more if needed).

STEP 6: Serve and Enjoy

Scoop into bowls and serve hot. Optional: top with more green onions or a fried egg.

Leftovers + Storage

• Store in an airtight container in the fridge for up to 4 days
• Reheat in a skillet with a splash of water or in the microwave
• Use leftovers in rice bowls or lettuce wraps

Why This Recipe Works (Quick Science)

• Cold rice = better texture—it fries instead of steaming
• Truffle oil is fat-soluble, so adding it at the end preserves its aroma
• Mushrooms release water, which concentrates their flavor as they brown
• Soy sauce adds umami and balances the earthiness of the mushrooms

Meal Plan Ideas

• Serve as a side with steak, roasted chicken, or grilled tofu
• Add to a brunch spread with eggs and salad
• Top with sautéed spinach or arugula for a lunch bowl
• Great with a side of miso soup or a shaved fennel salad

Common Mistakes

• Using too much truffle oil: It can overpower the dish
• Cooking mushrooms too fast: They need time to brown and release moisture
• Using warm rice: It clumps and steams instead of frying
• Skipping the butter: It adds richness and depth

What to Serve With

• Pan-seared steak or pork chops
• Grilled or roasted vegetables
• A soft-boiled or fried egg
• Light greens like arugula or mixed salad
• White wine or sparkling water with lemon

FAQ

Q: Can I use truffle salt instead of truffle oil?
A: Yes! Start with a light sprinkle and adjust to taste—it adds a similar earthy flavor.

Q: What kind of mushrooms work best?
A: Cremini, shiitake, or a mix of wild mushrooms are great.

Q: Can I make it vegan?
A: Yep—skip the eggs, use plant-based butter, and make sure your truffle oil is vegan-friendly.

Q: Is this gluten-free?
A: Not as written, but swap in tamari or coconut aminos instead of soy sauce to make it gluten-free.

Let’s Wrap It Up

Truffle Mushroom Fried Rice is a quick, flavorful dish that feels like a little luxury. It’s cozy, earthy, and so satisfying—perfect for nights when you want something delicious but easy. Try it out and let me know how it turns out! Drop your thoughts or tweaks in the comments!