Umami Mushroom Fried Rice

This is a great way of using up any leftover rice. Mushrooms are so underrated in my opinion; I love their bite and they work so well as a main ingredient in my opinion.

Prep: 5mins

Cook: 15mins

Ready in: 20mins

Serving Size: 4

Dietary info: Dairy Free Gluten Free Vegetarian Family Food Lunch/Dinner Plant-Based


  • 300g cooked rice
  • 200g chestnut mushrooms, thickly sliced and chopped
  • 200g chestnut mushrooms, thickly sliced and chopped
  • 1 onion, diced
  • 1 knob of butter
  • 60g green beans
  • 2 tablespoons of soy sauce

How To Make It

  • Step 1.

    Take the mushrooms and thickly chop so they're still chunky. Heat a little oil in a pan and add the mushrooms and a sprinkle of salt. LEAVE THEM ALONE for 5 mins, this is what makes them char, caramelise and turn this gorgeous colour. If you keep stirring they'll just be limp. Remove mushrooms from the pan.
  • Step 2.

    Dice and cook an onion in a knob of butter (in the same pan). Chop some green beans and add to the pan. Add the leftover rice, mushrooms and 2 tablespoons of soy sauce. Cook for a further 8-10 minutes then serve.

Serve & Enjoy

Nutritional Info

Mushrooms are a strong source of Vitamin D as well as numerous other vitamins and nutrients.

At Dad's Table

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