Bean Sprout and Mushroom Fried Rice
A quick, vibrant vegetable fried rice built on a foundation of day-old rice, fresh mushrooms, and crisp bean sprouts. Garlic and soy sauce flavor the dish while sesame oil adds finishing richness. Perfect as a light main course or vegetable side.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Makes
- 4 servings (about 1.5 cups per person)
Steps
Before you start
- Use day-old cooked rice (room temperature or chilled) so it fries instead of steaming; fresh warm rice will clump
- Prep all vegetables before you start cooking—stir-frying happens quickly
- Have your wok or large skillet at the stove; heating takes a moment
Heat the wok
- Place a wok or 12-inch (30 cm) skillet over medium-high heat for 1 minute.
- Add 1 tablespoon (15 ml) of neutral oil and swirl to coat the bottom and sides.
- The oil should shimmer and move easily.
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Ready when: Oil shimmers and swirls easily
Tip: A well-heated wok is key to fried rice—the pan must be hot or ingredients will steam instead of fry.
Cook mushrooms
- Add the sliced mushrooms to the hot wok.
- Stir and toss for 4–5 minutes, until they've released their moisture and started to brown at the edges.
- They will shrink slightly.
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Ready when: Mushrooms are tender and beginning to brown on the edges
Tip: Don't crowd the mushrooms—if needed, cook in two batches—so they brown rather than steam.
Add garlic and aromatics
- Push the mushrooms to the side of the wok.
- Add the remaining 2 tablespoons (30 ml) oil and the minced garlic to the cleared space.
- Stir constantly for 30 seconds until fragrant.
- Then toss everything together with the mushrooms.
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Ready when: Garlic releases a pungent, sweet aroma
Tip: Garlic burns quickly—don't let it sit in one place for more than 30 seconds.
Add rice
- Add all the cooked rice to the wok, breaking up any clumps with the back of your spatula or spoon.
- Stir and toss constantly for 3–4 minutes, coating the rice evenly with oil.
- The rice should heat through and each grain should move independently.
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Ready when: Rice is hot and grains separate when stirred
Tip: Keep the rice moving; if you pause, it will stick to the bottom of the wok and develop off-flavors.
Season with soy sauce
- Drizzle the soy sauce over the rice and stir continuously for 1 minute, coating all the grains evenly.
- The rice will darken slightly.
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Ready when: Rice is evenly browned and fragrant
Tip: Add soy sauce gradually if you prefer a lighter color and saltiness—you can always add more, but you can't take it out.
Add bean sprouts
- Add the rinsed bean sprouts and the white parts of the scallions (reserve green parts for garnish).
- Toss everything together for 2 minutes over the heat.
- The bean sprouts should remain crisp and bright.
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Ready when: Bean sprouts are warm and bright; scallion whites are just tender
Tip: Add the bean sprouts near the end so they stay crisp and crunchy—overcooking makes them mushy.
Finish and serve
- Remove the wok from heat.
- Drizzle with toasted sesame oil and toss to combine.
- Taste and season with white pepper as desired.
- Transfer to serving bowls or a platter and garnish with reserved scallion greens.
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Ready when: Sesame oil is evenly distributed and aromatics are bright
Tip: Sesame oil has a low smoke point—add it off heat so its nutty flavor stays fresh.
Good to know
Tips
- Day-old rice is essential for fried rice—it has less moisture and fries cleanly. Fresh, warm rice will steam and clump. If you only have fresh rice, spread it on a plate to cool, then chill it for at least 1 hour.
- Keep your prep list and ingredients close to the stove. Once you start stir-frying, the process is too fast to run back to the cutting board.
- For extra protein and richness, push the rice aside, crack 1–2 beaten eggs into the cleared space, scramble quickly until set, then mix into the rice before adding soy sauce.
- This dish is endlessly adaptable—add diced bell peppers, carrots, peas, cashews, or leftover cooked chicken or shrimp to suit your pantry and preferences.
Storage & reheating
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a wok or large skillet over medium-high heat for 2–3 minutes, stirring frequently, until hot throughout. Add a splash of soy sauce if the rice has dried out.
Substitutions
- cremini or button mushrooms → shiitake, oyster, or mixed mushrooms. Use any firm mushroom variety; shiitake adds deeper umami flavor. Adjust cooking time slightly if mushrooms are larger.
- fresh bean sprouts → fresh broccoli florets (chopped small) or snap peas (sliced). These add different textures and nutrients. Add broccoli in step 4 with the rice so it has time to soften; snap peas can go in at step 6 like the sprouts.
- soy sauce → tamari (gluten-free soy sauce) or coconut aminos. Tamari is nearly identical in flavor; coconut aminos is milder and slightly sweeter, so start with 2 tablespoons and adjust to taste.
- toasted sesame oil → chili oil or plain oil omitted. Sesame oil adds nutty depth; chili oil adds heat. If omitted, increase soy sauce slightly for more savory depth.
