Who else is trying to eat healthier these days? I love food—pastries, salads, hearty mains—especially carbs. My waistline, however, doesn’t share that enthusiasm. So I’m always looking for healthy meals that still taste amazing. Enter this mushroom fried rice: flavorful, satisfying, and lighter than traditional versions.
This mushroom fried rice takes about 30 minutes to prepare if you precook the rice the day before. I prefer to cook the rice ahead and chill it in the fridge so the meal comes together quickly when I need it.
One of the best things about this recipe is how flexible it is: you can add as many vegetables as you like. I used carrots and bell peppers, but green beans, peas, or any other favorites will work well. Load it up for extra color, texture, and nutrition.
Several readers asked for African vegan recipes, so this mushroom fried rice is a response to that request. It’s a healthier, fully vegan alternative to many fried rice dishes and makes a great option for meal prep.
I love the meaty texture mushrooms add to dishes; they can be a satisfying substitute for animal protein in many meals. Proper seasoning is key here: garlic, ginger and white pepper lift the flavors. Don’t be timid with the spices—taste as you go and adjust.
This recipe yields 6 servings at roughly 246 calories per serving. I keep a batch in the fridge and portion it into bowls for quick lunches or dinners. It’s excellent for meal prepping—either store the entire batch in one container or divide it into individual portions for grab-and-go meals.
Hope you enjoy!
Mushroom Fried Rice
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Ingredients
- 4 cups brown rice – cooked from 2 cups of raw rice
- 2 cups mushrooms – sliced
- 1 carrot – chopped
- 1 small onion – diced
- 2 cloves garlic – minced
- 1 teaspoon ginger root – peeled and minced
- 1/2 teaspoon white pepper
- 1 1/2 cup bell pepper – chopped I used half of each – 3 colored bell peppers
- 2 tablespoons olive oil
- 1 green onion – chopped
- Salt
Instructions
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Heat the oil in a large frying pan or wok over high heat for about 2 minutes. Sauté the diced onion, minced garlic and minced ginger until fragrant.
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Add the sliced mushrooms, season with a little salt and half of the white pepper. Stir and cook until the mushrooms darken and release their juices.
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Stir in the chopped carrot and green onion, then add the cooked rice. Mix thoroughly to combine, then add the remaining white pepper. Taste and adjust seasoning as needed.
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Fold in the chopped bell peppers and cook just until they are warmed through and slightly crisp. Remove from heat and serve warm.
Notes
2. My favorite brown rice for this recipe is Uncle Ben’s natural brown rice because it cooks to a less chewy texture than some other brown rices, making it more enjoyable to eat.
3. This recipe is versatile—add peas, green beans, or any vegetables you enjoy to increase nutrients and variety.
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