Mushroom Fried Rice recipe is budget-friendly and super quick to make. It's a great way to use up leftover cooked rice, is made all in one pan and takes no more than 15 minutes!
4 cups (320grams)sliced or quartered mushrooms, brown or white
3 cups (450 grams)cold cooked rice(long grain white or brown works well)
¼ cup (60mls)soy sauce or tamari, gluten-free if necessary
Instructions
Put a large wok or pan over a medium heat. Add the cashew nuts and cook them for 2 to 3 minutes, moving frequently, until they smell toasty and are starting to turn golden in areas. Tip out of the pan into a small bowl and set aside.
Put the pan back on the heat and add the sesame oil. Turn the heat up to medium high and add most of the onions (leave a few to scatter over raw at the end), celery and bell pepper and cook for a couple of minutes until beginning to soften.
Add the mushrooms and continue cooking, stirring frequently for another 2 to 3 minutes.
Pour in the cold rice and soy sauce/Tamari and stir well. Keep moving everything about in the pan until the rice has heated through.
Add the toasted cashews, stir again and remove from the heat.
Serve scattered with the reserved green onions.
Video
Notes
You can easily add an extra cup of cooked rice to stretch this to feed more people.Important food safety infoRice should only ever be reheated once so once made this recipe cannot be reheated or frozen. Any leftovers need to be discarded. For more information see the NHS's advice on reheating rice.Success tips
Make sure the rice is cooked and that it has cooled thoroughly. It's best if it has been refrigerated. Freshly cooked rice clumps together and gets mushy if you try to fry it. Once cooled and refrigerated it dries out and separates easily when crumbled up into the pan. If you don't have any cooked and refrigerated rice simply cook some and lay it out in a thin layer on a large baking sheet, cover with some cling wrap and pop in the freezer for 10 to 15 minutes or the fridge for 30 minutes.
When I cook rice I always make extra because leftovers in the fridge are so handy for making quick dinners like this. Be sure to cool it quickly and refrigerate it as soon as possible.
Use a big wok or wide skillet so you can easily stir everything around without making a mess.
Prepare everything before you start because things move fast.
Wipe the mushrooms clean rather than washing them under water.
Don't skip the sesame oil. it's really important for flavour.
Use high heat. This helps fry and brown everything well and will prevent the rice from steaming in the pan and getting sticky.
Don't add salt to season the rice. The soy sauce provides enough seasoning.