Mushroom Vegetable Fried Rice
A vegan mushroom fried rice bursting with umami, vibrant vegetables, and rich sesame notes — quick, balanced, and incredibly satisfying.
Ingredients
- 2 cups cooked cooled rice (preferably a day old)
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 small onion diced
- 3 garlic cloves minced
- 1 cup mushrooms sliced
- ½ cup carrots diced
- ½ cup bell peppers chopped
- ½ cup green peas
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- ½ teaspoon chili flakes optional
- Salt and black pepper to taste
- 1 tablespoon chopped green onions for garnish
Instructions
- Heat sesame and vegetable oil in a wok over medium-high heat.
- Add garlic and onion; sauté until aromatic and golden.
- Toss in mushrooms; cook until they release moisture and turn slightly crisp.
- Add carrots, peas, and bell peppers; stir-fry for 3–4 minutes.
- Add rice, breaking up clumps as you stir.
- Pour in soy sauce, vinegar, and seasonings. Mix well to coat evenly.
- Sprinkle chili flakes for heat (optional, but highly recommended).
- Garnish with green onions, serve hot, and bask in your kitchen goddess glow.
Notes
Nutritional Values (Per Serving)
- Calories: 385
- Total Fat: 10 g
- Saturated Fat: 2 g
- Carbohydrates: 63 g
- Fiber: 5 g
- Protein: 9 g
Vitamins and Minerals (Per Serving)
- Iron: 14%
- Vitamin C: 19%
- Vitamin A: 16%
- Magnesium: 11%
- Calcium: 8%
Additional Notes / Tips
- Use day-old rice — it fries beautifully and avoids soggy drama.
- Add chili oil for a spicy upgrade.
- Don’t overcrowd the pan — let the veggies breathe, darling.
- Toss in tofu cubes for an extra protein punch.
- Warning: May cause you to judge all takeout fried rice forever.