Mushroom Onion Fried Rice
A savory stovetop fried rice loaded with sautéed mushrooms and caramelized onions, bound together with scrambled eggs and finished with soy sauce and sesame oil. The key to great fried rice is using day-old rice so each grain stays separate and absorbs flavor without becoming mushy. This vegetable-forward version is satisfying on its own or as a side to grilled proteins.
Steps
Before you start
- Cook rice at least 4 hours ahead or use leftover rice (day-old is ideal—freshly cooked rice will clump)
- Spread cooked rice on a plate or sheet to cool completely before using, breaking up any clumps with your fingers
- Have all ingredients prepped and within reach before you start cooking—fried rice moves quickly on the stovetop
Cook eggs and set aside
- Heat 1 tablespoon (15 ml) of oil in a 12-inch skillet over medium-high heat.
- Once shimmering, pour in the beaten eggs and stir constantly with a spoon or spatula, breaking them into bite-sized pieces as they cook, about 2–3 minutes.
- Transfer the scrambled eggs to a small plate and set aside.
- Do not wash the skillet.
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Ready when: Eggs are set and no longer wet, but still slightly tender (slightly underdone is fine—they'll finish cooking when combined with other ingredients)
Tip: Push the eggs aside and scramble them gently—they'll continue to cook from residual heat after you remove them, so stop slightly before they look fully done to keep them tender.
Cook mushrooms until golden
- Add 1 tablespoon (15 ml) of oil to the skillet and increase heat to medium-high.
- Add the mushroom pieces and cook without stirring for 2–3 minutes to develop color on the bottoms.
- Stir and cook for another 2–3 minutes until the mushrooms are tender and have released their moisture.
- Season lightly with white pepper.
- Transfer to the plate with the eggs.
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Ready when: Mushrooms are golden brown and tender; most of their liquid has evaporated from the pan
Tip: Let the mushrooms sit still at first for a golden crust—stirring constantly prevents browning and traps moisture.
Caramelize onions
- Add the remaining 1 tablespoon (15 ml) of oil to the skillet over medium heat.
- Add the diced onions and stir occasionally for 6–8 minutes until they soften, turn golden-brown at the edges, and become sweet-smelling.
- If onions stick, add a splash of water (about 1–2 tablespoons) to release the browned bits from the pan bottom.
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Ready when: Onions are soft, translucent, and golden brown at the edges; they smell sweet and caramelized
Tip: Lower heat to medium so the onions soften and sweeten without burning—high heat will char them before they have time to caramelize.
Add garlic and rice
- Stir the minced garlic into the onions and cook for 30 seconds until fragrant.
- Add the cooled cooked rice, breaking up any remaining clumps with the back of your spoon as you stir.
- Mix everything together, stirring frequently, for 2–3 minutes so the rice heats through and absorbs the onion-garlic flavor.
- The rice should feel hot to the touch.
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Ready when: Rice is heated through and each grain is separate and distinct; no clumps remain
Tip: Day-old chilled rice separates easily—if you use warm rice, it will clump. Breaking it into small pieces as you add it prevents lumps.
Combine and season
- Return the cooked eggs and mushrooms to the skillet.
- Drizzle the soy sauce over the top and pour in the sesame oil.
- Stir everything together for 1–2 minutes until the soy sauce is evenly distributed and everything is hot.
- Taste and adjust seasonings with a pinch more white pepper or soy sauce if needed.
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Ready when: All ingredients are mixed evenly; the rice glistens slightly from oil and soy sauce; everything is heated through
Tip: Add soy sauce gradually—you can always add more, but you can't remove it. Taste before seasoning fully, as soy sauce brands vary in saltiness.
Finish and serve
- Transfer to a serving dish.
- Scatter the sliced green onions on top if using.
- Serve immediately while hot.
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Tip: Green onions add freshness—add them just before serving so they stay crisp and bright.
Good to know
Tips
- Day-old or chilled rice is essential—freshly cooked warm rice will clump and become mushy. If you only have warm rice, spread it on a sheet and refrigerate for at least 2 hours before using.
- Cook mushrooms first with high heat and minimal stirring so they brown rather than steam; this develops deep flavor.
- Taste the soy sauce before adding the full amount—brands vary widely in saltiness. Start with 2 tablespoons, stir, taste, and add more if needed.
- For extra umami and depth, stir in 1 teaspoon (5 g) of soy sauce–soaked dried shiitake mushrooms, minced, when you add the garlic. The savory complexity elevates the entire dish.
Make ahead
You can prep all ingredients (dice onions, slice mushrooms, beat eggs, cook rice) up to 8 hours ahead and refrigerate. Keep cooked rice in a separate container. Assemble and cook the fried rice fresh just before serving—it comes together in about 12 minutes and is best served immediately.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-high heat with a splash of water or a drizzle of oil, stirring frequently, until heated through (about 3–4 minutes). You can also reheat in the microwave in a microwave-safe bowl, covered, on 50% power for 2–3 minutes, stirring halfway through. Frozen fried rice keeps for up to 2 months; thaw in the fridge overnight before reheating.
Substitutions
- mushrooms (cremini, button, or a mix) → diced bell peppers, carrots, or broccoli. Use about 1.5 cups (375 ml) of mixed vegetables. Adjust cooking time: carrots and broccoli may need an extra 1–2 minutes. You can also use frozen peas (no cooking needed—just add them in the final step).
- soy sauce → tamari or coconut aminos. Use the same amount (3 tablespoons / 45 ml). Tamari is gluten-free; coconut aminos is slightly sweeter and lower in sodium.
- sesame oil → omit or use a small amount of additional vegetable oil. Sesame oil adds authentic flavor, but if unavailable, the fried rice is still tasty without it. Do not substitute equal amounts of vegetable oil—sesame oil is used for flavor, not cooking.
- long-grain white rice, cooked and cooled → cooked jasmine or basmati rice. Any long-grain cooked rice works. Avoid short-grain varieties like sushi rice, which are stickier. Brown rice also works but may need an extra minute or two to heat through.
