MUSHROOM & VEGGIE FRIED RICE
This savory Mushroom & Veggie Fried Rice features marinated mushrooms and your favorite veggies, all stir-fried with perfectly cooked rice for a satisfying and customizable meal, that’s plant based, too.
SAVORY MUSHROOMS & CRISP VEGGIES
The star of the show here is a medley of savory mushrooms, offering umami depth in every bite. Tender-crisp vegetables add a delightful textural contrast and vibrant pops of color.
STIR-FRIED TO PERFECTION
The key to this dish is the perfectly cooked rice. Day-old rice allows for a beautiful browning and crisp texture, while the simple marinade infuses each fluffy grain with savory goodness.
Prepare Rice Day Ahead, If Possible
Dice Mushrooms & Toss With Simple Marinade
Cook Veggies & Mushrooms Then Combine Remaining Ingredients
Mushroom & Veggie Fried Rice Ingredients
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Mushroom & Veggie Fried Rice
INGREDIENTS
- 1 cup Jasmine Rice (or preferred rice)
Mushrooms
- 4 tbsp Low Sodium Soy Sauce
- 2 tbsp Rice Vinegar
- 1 tsp Olive Oil
- Dash Black pepper (to taste)
- 1.5-2 lbs Portobello Mushrooms Specialty Mushrooms like King Trumpet or Lions Mane, work GREAT, too
Veggies
- 1 tbsp Olive Oil
- 1 Small Yellow Onion
- Handful Baby Carrots (16 oz bag)
- Handful Fresh Broccoli Florets
Sauce
- 3 tbsp Low Sodium Soy Sauce
- 2 tbsp Miso Paste (or vegan oyster sauce, if preferred)
- 1 tbsp Minced Garlic
Final Touches
INSTRUCTIONS
PREPARE RICE - DAY BEFORE, IF POSSIBLE
- Cook the rice according to package instructions. For best results, cook the rice 1 day ahead of time and let it cool completely in the refrigerator. This drying-out process helps the rice fry up beautifully without becoming mushy.1 cup Jasmine Rice
PREPARE MARINADE & MUSHROOMS
- Combine all marinade ingredients in a small bowl and whisk together.4 tbsp Low Sodium Soy Sauce, 2 tbsp Rice Vinegar, 1 tsp Olive Oil, Dash Black pepper
- Gently remove any debris from mushrooms with a damp cloth.1.5-2 lbs Portobello Mushrooms
- Cut mushrooms into bite-sized pieces and place in a large bowl.
- Add marinade and mix well to coat all pieces. Set aside.
PREPARE & COOK VEGGIES
- Heat olive oil in a large wok or skillet over medium-high heat.1 tbsp Olive Oil
- Dice onion and carrots into small pieces and add to skillet. Cook for about 3 minutes, stirring often.1 Small Yellow Onion, Handful Baby Carrots (16 oz bag)
- While the carrots and onions cook, dice broccoli into small pieces. Add the broccoli to the skillet and cook for an additional 2 minutes, stirring frequently.Handful Fresh Broccoli Florets
- Remove from skillet and set aside.
- COOK MUSHROOMS & FINISH
- Add marinated mushrooms to hot skillet and cook until liquid has been absorbed and mushrooms begin to brown on the edges.
- Add soy sauce, miso, garlic, and cold, cooked rice. Thoroughly combine and press flat into the pan to brown/fry the rice. Mix and repeat.3 tbsp Low Sodium Soy Sauce, 2 tbsp Miso Paste, 1 tbsp Minced Garlic
- Once rice gets to preferred fried texture, add veggies and peas. Mix well and heat through.1 cup Frozen Peas
- Add more soy sauce to taste and garnish with diced green onions (not included in ingredient list).Diced Green Onions
