Mushroom Fried Rice

"This is a GREAT fried rice recipe and a wonderful way to use up leftover rice. Adapted from a Gourmet Magazine recipe..."
photo by Jenny Sanders photo by Jenny Sanders
photo by Jenny Sanders
Ready In:




  • Mix the soy sauce and broth together in a small bowl.
  • Heat oil in a deep skillet or wok until hot but not smoking.
  • Add garlic and stir fry for 15 seconds or so.
  • Add fresh mushrooms and cook 1 to 2 minutes, until slightly softened.
  • Add rice wine or sherry and cook until mushrooms are tender (about 3 more minutes).
  • Stir in scallions and cook until almost all liquid has evaporated.
  • Add rice and cook, stirring frequently, about 2 minutes (or until heated through).
  • Stir in soy and broth mixture, salt and pepper, and cilantro, if using.
  • Give the whole thing a good toss.

Questions & Replies

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  1. Lighthouse Rita
    Great recipe! I did make some changes because I did not have all the ingredients on hand. I used red cooking wine, instead of cooking sherry, a chopped sweet onion instead of a green onion and only white mushrooms. I cut the recipe into a little less than half and added one scrambled egg. Other than that I followed the recipe. Thanks for sharing.
  2. PinkCherryBlossom
    I really enjoyed this! The only change I made was to cut the serving size down to 1 (not recommended) I was slightly too salty but not so bad I couldn't eat it. This is a keeper and will be tampered with many times in the future!
  3. Jeff Serra
    Very good and so much lower in fat than the original! My family really enjoyed our asian style dinner...
  4. BrotherAdso
    Made this twice, once according to your recipe, once with some substitutions. Overall, this is an excellent base, and the original is excellent only in its simplicity. Adding spicier szechuan seasonings, broccoli, and egg whites gives the dish far more flair and texture, but your original recipe is still excellent for suggesting the correct way to stirfry rice and mushrooms with the right flavors!
  5. MsBindy
    This is a fool-proof recipe. I made a lot of substitutions, and it still worked for us....a sure sign that well make it again. Thanks for posting.


I am 28 years old and work as a lawyer for a national organization. I live with my husband David in the beautiful city of Ottawa.
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