One-Pot Mushroom Fried Rice
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 meats or fish recipe.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Servings: 4
Calories: 234kcal
Author: Rose V.
- 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
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.
Calories: 234kcal | Carbohydrates: 42g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 1061mg | Potassium: 321mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1180IU | Vitamin C: 26mg | Calcium: 36mg | Iron: 1mg