VEGGIE FRIED RICE
This savory Veggie Fried Rice brings together marinated mushrooms and your favorite veggies, all tossed with perfectly cooked rice for a satisfying, customizable, plant-based meal.
SAVORY VEGGIES
The crisp-tender veggies add a bright, fresh crunch to every bite. Paired with umami-rich mushrooms, this fried rice is packed with depth and irresistible bite.
STIR-FRIED PERFECTION
The secret to this dish is perfectly cooked rice. Using day-old rice helps it brown beautifully and get a little crisp, while the simple marinade coats every fluffy grain with rich, flavorful goodness.
SIMPLE STEPS FOR THIS VEGGIE FRIED RICE WITH MUSHROOMS
Prepare Rice Day Ahead, If Possible
Dice Mushrooms & Toss With Simple Marinade
Sauté Veggies, Mushrooms, and Fry Rice
Veggie Fried Rice with Mushrooms Ingredients
STEP 1 – PREPARE THE RICE:
Cook the rice according to package instructions. For best results, make it a day ahead and chill completely to help it fry without getting mushy.
STEP 2 – MARINATE THE MUSHROOMS:
Whisk together the soy sauce, rice vinegar, oil, and black pepper.
Wipe mushrooms clean, cut into bite-sized pieces, and toss with the marinade. Set aside.
STEP 3 – COOK THE VEGGIES:
Heat oil in a skillet or wok over medium-high heat.
Dice onion and carrots, sauté until just crisp tender.
Add broccoli (and cabbage if using) and cook 1–2 more minutes. Remove and set aside.
STEP 4 – COOK MUSHROOMS & FRY THE RICE:
Cook marinated mushrooms until edges begin to brown, draining excess liquid if needed.
Add soy sauce, miso, garlic, and cold rice. Mix well and cook in a single layer for 1 minute, then stir-fry another 1–2 minutes, breaking up clumps.
STEP 5 – FINISH & SERVE:
Stir in cooked veggies and peas, heat through.
Taste and adjust soy sauce if needed.
Garnish with diced green onions and serve.
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Vegan Fried Rice
Ingredients
- 1 cup Jasmine Rice (or preferred rice)
Mushrooms
- 4 tbsp Low Sodium Soy Sauce
- 2 tbsp Rice Vinegar
- 1 tsp Olive or Sesame Oil
- Dash Black pepper (to taste)
- 16 oz Preferred Mushrooms King Trumpet, Lions Mane, or preferred variety
Veggies
- 1 tbsp Olive or Sesame Oil
- 1 Small Yellow Onion
- Handful Baby Carrots
- Handful Fresh Broccoli Florets
- Optional: Shredded Green Cabbage
Sauce
- 3 tbsp Low Sodium Soy Sauce
- 2 tbsp Miso Paste (or vegan oyster sauce, if preferred)
- 1 tbsp Minced Garlic
Final Touches
- 1 cup Frozen Peas or Edamame
- Diced Green Onions (for serving)
Instructions
PREPARE RICE - DAY BEFORE, IF POSSIBLE
- Cook rice according to package. For best results, cook it 1 day ahead & chill completely in the refrigerator. This helps the rice fry without getting mushy.1 cup Jasmine Rice
PREPARE MARINADE & MUSHROOMS
- Whisk all marinade ingredients together in a small bowl.4 tbsp Low Sodium Soy Sauce, 2 tbsp Rice Vinegar, 1 tsp Olive or Sesame Oil, Dash Black pepper
- Gently wipe mushrooms with a damp cloth to remove any debris.16 oz Preferred Mushrooms
- Cut mushrooms into bite sized pieces and place in a large bowl.
- Pour the marinade over the mushrooms and toss to coat. Set aside.
PREPARE & COOK VEGGIES
- Heat oil in a large wok or skillet over medium-high heat.1 tbsp Olive or Sesame Oil
- Dice onion and carrots and add to the skillet. Sauté until just crisp tender.1 Small Yellow Onion, Handful Baby Carrots, Optional: Shredded Green Cabbage
- Dice the broccoli, add it to the skillet, and cook for another minute or two, stirring in thinly sliced cabbage, if using.Handful Fresh Broccoli Florets
- Remove from skillet and set aside.
COOK MUSHROOMS & FRY RICE
- Add the marinated mushrooms to the hot skillet and cook until edges begin to brown. Drain any excess liquid if needed.
- Add the soy sauce, miso, garlic, and cold cooked rice. Mix well.3 tbsp Low Sodium Soy Sauce, 2 tbsp Miso Paste, 1 tbsp Minced Garlic
- Spread the rice in a single layer and cook, undisturbed, for 1 minute to brown slightly. Stir fry for another minute or two, breaking up any clumps.1 cup Frozen Peas or Edamame
- Once the rice is fried to your liking, add the cooked veggies and peas. Mix well and heat through.
- Taste and add more soy sauce if desired. Garnish with diced green onions and serve.Diced Green Onions
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FAQ'S FOR THIS VEGGIE FRIED RICE WITH MUSHROOMS RECIPE
1. Can I use other types of rice for this fried rice?
Yes! Jasmine rice works best, but you can use long-grain, brown, or even leftover cooked rice. Just make sure it’s chilled for best results.
2. What mushrooms work best in this recipe?
Specialty mushrooms like King Trumpet or Lion’s Mane add extra umami flavor, but Portobello or Button mushrooms work perfectly too.
3. Can I make this recipe gluten-free?
Absolutely! Use gluten-free soy sauce or tamari to keep it plant-based and gluten-free.
4. Can I add other vegetables to the fried rice?
Yes! Feel free to add bell peppers, snap peas, or any sturdy veggies you like. Just adjust the cooking time so everything stays crisp-tender.
