Fried rice is one of the easiest takeout meals to make at home, and this miso fried rice with mushrooms is no exception! If you love umami-flavored dishes, the miso paste and mushrooms in this recipe will surely hit the spot.
Recipe Mood: Weeknight Comfort
Indulgence Level: Moderate
Effort Level: Easy
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This miso fried rice with mushrooms is perfect for those "I'm looking for something quick to cook for dinner tonight" nights. As long as you have day-old rice on hand, you can prepare this recipe quickly and be digging into it in no time. The same can be said for this bok choy fried rice and bacon and egg fried rice)
Jasmine rice beautifully absorbs the umami ingredients, making this recipe a must for fungi lovers everywhere. And if you've never had miso paste or, specifically, rice with miso paste, it tastes slightly sweet yet savory and works really well here.
What makes this Chinese-inspired dish even more delicious is that it's tossed with scrambled eggs and topped with crunchy scallions and toasted sesame seeds (two fried rice must-haves, in my book).
This meal works best with day-old rice, which holds up better to the cooking methods it undergoes. In any event, if you love mushroom fried rice, this one's for you!
Did you know?
The earliest recorded instance of fried rice dates back to China's Sui dynasty (589-618 AD)!
Why You'll Love This Miso Fried Rice with Mushrooms
Deep umami flavor: The combination of miso, mushrooms, and soy sauce creates a savory, satisfying depth.
Perfect for leftovers: It makes great use of day-old rice and fridge staples like eggs, scallions, and mushrooms.
Quick and comforting: It comes together fast, especially with pre-cooked rice, and is takeout-style comfort in one pan.
Key Ingredients
- White Miso: This adds a slightly sweet and savory flavor to the dish.
- Cremini and Shiitake Mushrooms: You need something earthier than white button mushrooms.
See the recipe card below for more information on ingredients and quantities.
How to Make This Recipe
- Make sauce: Whisk together the miso paste, soy sauce, sesame oil, and brown sugar in a bowl and set aside.
- Cook mushrooms: Heat oil and cook mushrooms until golden brown. Season with salt at the end.
- Sauté scallions: Add the white parts of the scallions to the pan and cook until soft. Transfer mushrooms and scallions to a plate.
- Scramble eggs: Lower the heat, add eggs and salt, and cook until slightly underdone. Transfer the mushrooms to the plate.
- Sauté aromatics: Raise the heat, add remaining oil, then cook garlic and ginger briefly, stirring constantly.
- Fry rice: Add the rice, toss with garlic and ginger, and cook until the rice browns slightly. Pour in the sauce and toss to coat. Cook the sauce briefly to caramelize.
- Combine ingredients: Stir back in the mushrooms, scallions, and eggs. Cook until eggs are fully done.
- Garnish and serve: Top with green scallions and toasted sesame seeds.
Pro Tips
Prepare and measure ingredients beforehand: This makes it easier to focus on the pan as you cook, instead of trying to prep and measure things as you go along.
Use a good pan: A wok or a cast-iron pan works well because they do a better job at browning the mushrooms and rice.
Variations & Substitutions
-Use any assorted mushrooms you want (oyster and enoki are good options). Just avoid using white button mushrooms, as they're not flavorful enough.
-Finish off the rice with a splash of sesame oil.
-Omit the eggs for a dairy-free version.
-Add some colorful veggies like diced peppers and carrots. Cook these until soft before adding the scallions.
Recipe FAQs
Day-old rice is best for texture, but if using freshly cooked rice, spread it out to cool and dry a bit before frying to avoid it turning mushy.
The best way to clean mushrooms is to use a damp cloth or paper towel to wipe away dirt. You can also use a soft-bristle brush (used solely for meal prep!). For stubborn dirt, you can rinse them under water, but dry them thoroughly afterward.
Storage
Refrigerator: Store in an airtight container in the fridge for up to 3 days.
Freezer: I don't recommend freezing cooked rice.
Reheat: Reheat in the oven, covered, or in the microwave.
More Asian-Inspired Recipes
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Miso Fried Rice with Mushrooms
Ingredients
- 2 tablespoons white miso paste
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon toasted sesame oil
- ⅛ teaspoon brown sugar (Note 1)
- 2 tablespoons + 2 teaspoons neutral oil divided (2 tablespoons + 2 teaspoons)
- 8 ounces cremini mushrooms sliced
- 3.5 ounces shiitake mushrooms sliced
- ¼ teaspoon kosher salt divided (⅛ teaspoon + ⅛ teaspoon)
- 4 scallions sliced (separate white and green parts)
- 4 large eggs whisked
- 2 garlic cloves peeled and grated
- 2 teaspoons fresh ginger peeled and grated
- 4 cups cooked jasmine rice use day-old rice
- 1 tablespoon toasted sesame seeds (Note 2)
Instructions
- Whisk together the miso paste, soy sauce, toasted sesame oil, and brown sugar in a bowl. Set aside.
- Heat 2 tablespoons oil in a large pan or wok over medium-low to medium heat. Add the mushrooms and cook, stirring occasionally, until golden brown. Add ⅛ teaspoon salt near the end of the cooking time.
- Add the white parts of the sliced scallions and cook for 2 minutes until soft. Transfer the scallions and mushrooms to a plate.
- Lower the heat, and add the eggs to the pan along with the other ⅛ teaspoon salt. Cook, stirring often, until they come together but still slightly undercooked. Transfer the eggs to the plate with the mushrooms.
- Raise the heat once more and pour in the remaining 2 teaspoons oil. Add the garlic and ginger and cook for 30 seconds to 1 minute, stirring constantly.
- Add the rice, tossing it with the garlic and ginger. You can raise the heat to brown the bottom of the rice a bit. Pour the soy sauce mixture over the rice and toss everything together quickly, ensuring the sauce evenly coats the rice. Let it cook for about 1 minute to help it caramelize and heat through.
- Stir back in the mushrooms, scallions, and eggs, and finish cooking the eggs for about 1 minute.
- Garnish the rice with the sliced green scallions and toasted sesame seeds. Enjoy!
Notes
Nutrition
More Rice Recipes
- Shrimp and chorizo paella
- Shrimp and garlic-shallot rice
- Stuffed tomatoes with rice
- Butternut squash fall risotto with arugula walnut pesto
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I'm a big fan of mushrooms, and this doesn't disappoint!