This mushroom fried rice recipe is easy peasy when everything is cooked in one-pot! It is rich and irresistibly delicious with buttery caramelized mushrooms! A perfect side for any meat or fish recipe.
I grew up eating this fried rice recipe and every time I go back to making this delicious side dish, I always ask myself, ‘why am I not making this more often?’ It is sooo delicious and the rice takes on the flavours of the earthy mushrooms that were cooked in butter creating a rich buttery earthy flavour. You get wonderful flavours of the sweet organic red pepper and mild scallions, then they pungent flavour of the garlic with fresh earthy taste of parsley.
I will often times add various vegetables such as broccoli, peas, carrots or celery but my all time favourites are mushrooms, coloured pepper, scallions and garlic. I like to fresh it up with parsley at the end of the cooking process. I highly recommend this recipe, it is one that you will definitely save as a good to side dish.
INGREDIENTS
- Butter: I like to use unsalted butter
- Mushrooms: cremini mushrooms are my go to mushrooms and white button mushrooms are most common to use in a rice dish
- Extra virgin olive oil
- Scallions
- Red pepper or other colour peppers are optional
- Garlic
- Long grain rice: or basmati or brown rice can be substituted
- Vegetable broth
- Seasonings: Himalayan salt and pepper
- Parsley
COOKING TIPS
When in comes to cooking mushrooms, you want lots of flavour. By cooking them in butter it creates this golden colour and the flavour is buttery and rich. The olive oil keeps the mushrooms from burning. I transferred the mushrooms to a plate while cooking the vegetables and as well the rice up to the last 5 minutes of the cooking process. This way it keeps the mushrooms golden in colour and you still get the mushroom flavour in the rice since they were cooked in the same pan.
This recipe calls for adding the rice directly in the skillet/pan and my experience is adding the broth 1/2 cup at a time is the best way to keep the rice from getting mushy. Once cooked, it’s tender, buttery and not over cooked.
HOW TO MAKE THIS DELICIOUS RICE RECIPE
Start with either a skillet, or cast iron pan, over medium heat, add butter and olive oil, then add mushrooms. Sauté for about 5 minutes until mushrooms are golden and caramelized in colour. Transfer to a plate.
Add scallions and red pepper and sauté for a couple of minutes, then add garlic, cook for a minute until aroma releases. Stir in rice and sauté for about 5 minutes, until the rice becomes translucent and lightly golden in colour. Start by stir in 1/2 cup of the vegetable broth and simmer over low-medium heat. Once the broth evaporates, continue adding 1/2 cup of broth at a time. Stir continuously to avoid the rice from sticking to the skillet.
Once the rice is almost tender and the remaining 1/2 cup of broth is left, add the mushrooms. Continue to cook until the broth has evaporated. At this point, make sure the rice isn’t overcooked and mushy. Season with salt and pepper and stir in the parsley.
WHAT TO SERVE WITH THIS DELICIOUS RICE DISH....
There are sooo many options when it comes to serving this delicious fried rice dish. Here I decided to make pan-seared pork chops with a paprika and garlic rub. The original recipe has a creamy mushroom sauce which I did not include with these pork loin chops. I must say, this meal was absolutely scrumptious!!
MORE DELICIOUS RECIPES OPTIONS...
STORING...this rice dish can be stored in the refrigerator for 4 days and place in the freezer up to one month with a sealed lid or zip-lock freezer bag.
One-Pot Mushroom Fried Rice
Equipment
- large skillet or cast iron pan
Ingredients
- 1 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- 6 oz cremini mushrooms, sliced (approx. 1½ cups of sliced mushrooms)
- 2-3 scallions, sliced (extra for garnishing)
- 1/2 red pepper, diced
- 2 garlic, minced
- 1 cup long grain rice, rinsed
- 2 cups vegetable broth
- 1 tsp Himalayan salt
- 1/4 tsp pepper
- 1/4 cup parsley, chopped
Instructions
- Using a skillet, or cast iron pan, over medium heat, add butter and olive oil, then add mushrooms. Sauté for about 5 minutes until mushrooms are golden and caramelized in colour. Transfer to a plate.
- Add scallions and red pepper and sauté for a couple of minutes, then add garlic, cook for a minute until aroma releases. Stir in rice and sauté for about 5 minutes, until the rice becomes translucent and lightly golden in colour. Start by stir in 1/2 cup of the vegetable broth and simmer over low-medium heat. Once the broth evaporates, continue adding 1/2 cup of broth at a time. Stir continuously to avoid the rice from sticking to the skillet.
- Once the rice is almost tender and the remaining 1/2 cup of broth is left, add the mushrooms. Continue to cook until the broth has evaporated. At this point, make sure the rice isn't overcooked and mushy.
- Season with salt and pepper and stir in the parsley. Garnish with the extra scallions and parsley leaf.
