Spicy Mushroom Fried Rice

A Spicy Mushroom Fried Rice recipe is here! This better-than-takeout recipe is packed with nutritous ingredients like mushrooms, carrots, peas, onions, and brown rice. It’s so easy to whip up for a busy weekday meal and makes for a great meal-prep recipe for lunch on the go! Drizzle extra chili garlic sauce on top for added heat.


Mushroom Marinade

  • 2 large portobello mushroom caps
  • 3 Tbsp. soy sauce
  • 1 Tbsp. peanut butter
  • 2 1/2 Tbsp. maple syrup
  • 1 tsp. chili garlic sauce
  • 1 tsp. sesame seed oil
  • 2 cloves garlic – minced


  • 1 cup brown rice
  • 2 Tbsp. sesame seed oil
  • 1/2 cup white onion – chopped
  • 4 cloves garlic – minced
  • salt and pepper to taste
  • 1 Tbsp. soy sauce
  • 1/2 cup green onion – chopped
  • 1/2 cup carrots – fresh or frozen – chopped
  • 1/2 cup peas – frozen
  • 1 egg – scrambled
  1. Wash and slice mushrooms into bite-sized pieces – dry and place in large mixing bowl or zip lock bag
  2. Marinade mushrooms – place soy sauce, peanut butter, maple syrup, chili garlic sauce, sesame seed oil, and minced garlic into small mixing bowl – whisk until well combined – pour marinade mixture over mushrooms – let marinade for at least 1 hour
  3. While waiting for mushrooms to marinade, cook rice according to package instructions (usually 2 cups water/1 cup rice for ~40 min)
  4. Heat sesame oil in large skillet over medium heat – add white onion, garlic, salt and pepper to taste and cook until translucent, ~3-4 min.
  5. Next, remove mushrooms from marinade with slotted spoon, making sure to only remove mushrooms and as little marinade from the bag/bowl as possible – add mushrooms to skillet with onions and garlic – Sauté for ~4 minutes or until cooked
  6. Add green onion, garlic, carrots, peas, and soy sauce to skillet – cook for another 3-4 minutes – push veggies to outer rim of skillet and form an opening in the center – drop scrambled egg into the middle and cook – once fully cooked, combine with rest of veggies
  7. Once rice is cooked, add to skillet and stir to combine veggies with rice –  cook on medium-high heat for another 3-4 minutes, stirring frequently to prevent burning
  8. Serve immediately or store in fridge for up to 4 days – top with chili sauce for added heat and green onions

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