Mushroom and Pea Vegan Fried Rice
This Mushroom and Pea Vegan Fried Rice is a quick, satisfying one-pan meal packed with earthy mushrooms, sweet peas, and fluffy rice tossed in a savory soy-sesame sauce. It comes together in just 30 minutes using simple pantry staples. Perfect for weeknight dinners, meal prep, and anyone looking for a delicious plant-based fried rice recipe.
Equipment
- Wok or large skillet
- Small mixing bowl
- Wooden spoon or spatula
- Garlic press or chef's knife
Ingredients
- 3 cups cooked jasmine rice day-old, cold from the fridge
- 8 oz cremini mushrooms thinly sliced
- 1 cup frozen peas no need to thaw
- 4 cloves garlic minced
- 1 tsp fresh ginger grated
- 3 tbsp soy sauce or tamari for gluten-free
- 1 tbsp toasted sesame oil plus more for finishing
- 1 tbsp rice vinegar
- 2 tbsp neutral cooking oil avocado or vegetable oil
- 1/4 tsp white pepper
- 3 green onions thinly sliced
- 1 tbsp toasted sesame seeds for garnish, optional
Instructions
- In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and white pepper. Set aside. Slice the mushrooms, mince the garlic, grate the ginger, and slice the green onions. Have everything ready before you start cooking.
- Place a wok or large skillet over high heat. Add 2 tablespoons of neutral oil and let it heat until shimmering. The pan should be very hot before adding any ingredients.
- Add the sliced mushrooms in a single layer. Do not stir for 2 to 3 minutes, allowing them to develop a golden sear. Toss and cook for another minute until tender and caramelized. Remove to a plate and set aside.
- Add a small drizzle of oil to the pan if needed. Add the minced garlic and grated ginger and stir-fry for about 30 seconds until fragrant and golden.
- Add the cold cooked rice to the pan. Press it gently into the pan and let it sit undisturbed for 1 minute to develop some toasty color on the bottom. Then break it up and stir to combine with the garlic and ginger.
- Return the cooked mushrooms to the pan. Add the frozen peas straight from the freezer. Pour the sauce over everything and toss vigorously for 2 to 3 minutes until the sauce is fully absorbed and the rice is evenly coated.
- Remove from heat. Stir in the sliced green onions and an extra drizzle of sesame oil if desired. Taste and adjust seasoning with additional soy sauce as needed. Serve immediately, garnished with toasted sesame seeds.
Notes
Day-old rice is strongly recommended for the best texture. Freshly cooked rice contains too much moisture and can turn mushy. If you only have fresh rice, spread it on a baking sheet and refrigerate for at least 1 hour before using. Keep the heat high throughout cooking for that signature wok-charred flavor. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat in a hot skillet with a splash of soy sauce or water for best results.