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vegan fried rice with mushrooms
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Vegan fried rice with mushrooms

Plant-based, delicious, savoury delight that combines the rich, meaty texture of mushrooms with nutritious rice
Course dinner, Lunch
Cuisine Chinese
Keyword mushroom, rice, soy sauce
Prep Time 10 minutes
Cook Time 15 minutes
Servings 3 people
Calories 250kcal
Cost £6

Equipment

  • 1 frying pan (or a Chinese wok)

Ingredients

  • 300-320 grams leftover cooked rice
  • 240 grams mushrooms
  • 1.5 medium sized onions (You can use spring onions instead)
  • 40-50 grams cucumber (You can use other available vegetables)
  • 100 grams bean sprouts (You can use other available vegetables)
  • 2-3 tbsp light soy sauce
  • 1½ tsp sesame oil
  • 1 tsp chilli bean sauce (optional, if you like something spicy)
  • 1 tsp mushroom seasoning powder (optional)
  • 2 tbsp seaweed flakes (optional)

Instructions

Prepare the ingredients:

  • Wash the mushrooms and veggies you plan to use.
  • Slice the mushrooms into thin pieces.
  • Roughly chop the onions (or spring onions).
  • Dice the cucumber into small pieces.
  • Ensure the leftover cooked rice is at room temperature; if it's cold, microwave it for 2 minutes with a splash of water and a covered lid to warm it up.

Cook the ingredients:

  • Heat a frying pan or wok over medium-high heat.
  • Add a splash of oil and sauté the chopped onions (or spring onions) until translucent, usually 2-3 minutes.
  • Add the sliced mushrooms and sauté until tender and lightly browned, around 4-6 minutes. For portobello mushrooms, use a separate pan to prevent excess moisture.
  • Optional: Stir in mushroom seasoning powder.
  • If the pan is too dry, add a bit more oil.
  • Add the leftover cooked rice, breaking up any clumps.
  • Include diced cucumber and bean sprouts (or your chosen vegetables) and cook for an additional 2-3 minutes until they soften.

Season and finish:

  • Drizzle 2-3 tablespoons of light soy sauce evenly over the rice and vegetables. Adjust to taste.
  • Optional: For a hint of heat, mix in 1 teaspoon of chilli bean sauce.
  • Taste and adjust seasoning with salt and pepper if desired.
  • Finish by drizzling 1½ teaspoons of sesame oil over the fried rice for a delightful aroma and flavour.

Serve and enjoy:

  • Turn off the heat.
  • Serve your vegan fried rice with mushrooms hot, garnished with spring onions or sprinkled seaweed flakes for extra umami.

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