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Mushroom Fried Rice with Shiitake and Oyster Mushrooms Recipe

4.7 from 33 reviews

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Getting a delicious, restaurant-quality stir-fry on your dinner table can be a breeze with this Mushroom Fried Rice with Shiitake and Oyster Mushrooms Recipe. It’s packed with umami and has this amazing depth of flavor that’s surprisingly easy to nail at home.

A close-up view of a bowl filled with fried rice showing one main layer of mixed cooked rice grains that are light brown and slightly yellow, mixed with bright green peas scattered evenly throughout. The rice also includes slices of soft brown mushrooms and small pieces of light green spring onions. There are small bits of cooked egg mixed in, adding a pale yellow color, and small green herb bits are lightly sprinkled on top. The bowl is round with a dark interior and holds the fried rice on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7
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Why You'll Love This Recipe

Honestly, this Mushroom Fried Rice with Shiitake and Oyster Mushrooms Recipe quickly became one of my kitchen go-tos. It’s not just about mushrooms; it’s about layering flavors and textures that turn simple rice into something you crave.

  • Umami-packed mushrooms: Combining shiitake and oyster mushrooms brings a deep, earthy flavor that’s richer than your typical fried rice.
  • Simple ingredients, big impact: You probably have most of these staples already, making it easy to whip up any night of the week.
  • Perfect texture contrast: The tenderness of the scrambled eggs and the slight chew from the mushrooms elevate every bite.
  • Flexible and forgiving: Swap mushrooms or veggies depending on what’s fresh or available—you’ll still get amazing results.

Ingredients & Why They Work

The magic of this Mushroom Fried Rice with Shiitake and Oyster Mushrooms Recipe lies in how each ingredient plays its role—from rehydrated shiitake giving a burst of umami, to fresh oyster mushrooms adding a delicate, buttery texture. Here’s why these ingredients make this dish shine:

Flat lay of dried shiitake mushrooms rehydrated and sliced, a small bowl of hot water, a small bowl of light soy sauce, a small bowl with salt, a small bowl of sugar, a small bowl of white pepper, two whole brown eggs with clean shells, a small bowl of Shaoxing wine, a small bowl of sesame oil, a white ceramic bowl filled with cooked long grain jasmine rice, a small bowl of canola oil, a small white ceramic bowl with chopped red onion, two scallions separated into white and green parts and chopped, a white ceramic bowl with sliced white button mushrooms, a white ceramic bowl with torn oyster mushrooms, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 this …
  • Dried Shiitake Mushrooms: Soaked to rehydrate, they bring an earthy, savory depth you can’t replicate with fresh alone.
  • Oyster Mushrooms: Their tender, almost velvety texture balances against the firmer shiitake.
  • White Button Mushrooms: Adds bulk and mild flavor, making the mushroom medley balanced and approachable.
  • Long Grain White Rice (Jasmine preferred): The fluffy, separate grains absorb the sauce beautifully.
  • Scallions & Red Onion: They introduce layers of sweetness and sharpness for a more complex profile.
  • Soy Sauce, Shaoxing Wine, Sesame Oil: These staples provide the salty, aromatic backbone and a touch of sweetness for that authentic fried rice vibe.
  • Eggs: Scrambled softly for creaminess and protein, also helps bind flavors together.
  • Canola Oil: Neutral oil ideal for a hot wok, letting the mushroom flavors shine.
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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Mushroom Fried Rice with Shiitake and Oyster Mushrooms Recipe is. It’s a fantastic base that you can tweak easily depending on what you’re in the mood for or what’s in the fridge. Don’t hesitate to make it your own!

  • Variation: Personally, I sometimes add chopped bell peppers or snap peas for a pop of color and crunch—makes it feel fresh and bright.
  • Dietary swap: Use tamari instead of soy sauce if you want it gluten-free.
  • Protein boost: For non-vegetarian options, adding shredded chicken or shrimp is delicious and keeps the dish hearty.
  • Seasonal twists: In fall, I sneak in some diced roasted squash or pumpkin for warmth and subtle sweetness.

Step-by-Step: How I Make Mushroom Fried Rice with Shiitake and Oyster Mushrooms Recipe

A close-up image of a metal pan filled with cooked yellow rice mixed with small pieces of red and yellow vegetables and some visible seeds, showing a slightly shiny and fluffy texture. The rice grains are long and separate, with the yellow color unevenly spread through the dish, giving a fresh cooked look. A metal spoon rests inside the pan, partially covered with rice, and the pan is on a stove with a white marbled surface below. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Mushrooms Like a Pro

Start by soaking your dried shiitake mushrooms in hot water for a couple of hours or overnight in cold water. This rehydrates them and unlocks their rich flavor. When ready, squeeze out any excess water and slice thinly. Don’t forget to trim those tougher stems—you don’t want any surprises in your bite!

Step 2: Whisk and Season the Eggs

In a bowl, beat together eggs with a pinch of salt, a splash of Shaoxing wine, and a dash of sesame oil. This combo makes the eggs silky and adds a subtle fragrance. When you cook them, scramble gently so they stay tender, not rubbery or browned.

Step 3: Flavor Your Sauce Mix

Mix hot water (or the shiitake soaking water), light soy sauce, salt, a pinch of sugar, optional MSG, and white pepper in a small bowl. This sauce is what ties all the flavors together — don’t skip this step.

Step 4: Stir-Fry the Aromatics and Mushrooms

Heat your wok over medium-high heat. Add oil and start with red onions and white scallions. Stir-fry just until they turn translucent—this wakes up their sweetness. Then toss in the shiitake slices for 30 seconds, followed by white button and oyster mushrooms. Cook until mushrooms get golden edges and smell caramelized—this step amps up the umami like crazy.

Step 5: Fry the Rice and Add Sauce

Now add your fluffy cooked rice. The key here is to stir-fry and press the rice down against the wok’s surface to break clumps while heating it through. When steaming and hot, pour in your sauce mixture and toss quickly but gently to coat every grain. This is where the flavor really sinks in.

Step 6: Fold in Eggs and Finish with Scallions

Finally, stir your softly scrambled eggs and the green parts of the scallions into the rice. Give everything a good toss for 30 seconds and voila—your Mushroom Fried Rice with Shiitake and Oyster Mushrooms Recipe is ready to serve. If you like heat, a drizzle of chili oil on top never fails.

Top Tip

Over the years, I’ve learned that the secret to the best mushroom fried rice is temperature control and ingredient timing. Getting these right means flavor-packed, nicely textured rice every single time.

  • Use day-old rice or fully cooled rice: Freshly steamed rice will clump and get mushy; chilled rice keeps the grains separate for a perfect stir-fry texture.
  • Don’t overcrowd the wok: If you add too much at once, your mushrooms will steam instead of caramelize—work in batches if needed.
  • Cook eggs gently: Keep the heat moderate and remove eggs as soon as they’re softly set to keep their tenderness.
  • Fluff rice before frying: This breaks up clumps and prevents uneven cooking or sogginess.

How to Serve Mushroom Fried Rice with Shiitake and Oyster Mushrooms Recipe

The dish is a plate of yellow fried rice served in a white oval plate, filled to the top. The rice is mixed with small pieces of finely chopped red and orange vegetables, dark brown sliced mushrooms, and sprinkled generously with finely chopped green spring onions. The surface of the rice is slightly dusted with black pepper, adding a speckled texture. The lighting highlights the fluffy texture of the rice grains and the fresh green of the spring onions. The plate is set against a white marbled textured surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like sprinkling toasted sesame seeds and extra chopped scallion greens on top for a fresh crunch and look. Sometimes, a few drops of chili oil or a wedge of lime brightens the plate beautifully — you can’t go wrong either way.

Side Dishes

When I serve this, I usually pair it with a simple cucumber salad or steamed bok choy for a light, crisp contrast. A side of pickled vegetables or kimchi also works great if you want an extra punch of flavor.

Creative Ways to Present

For dinner guests or special occasions, I’ve used hollowed-out mini bell peppers or charred halved zucchini boats to “nest” the mushroom fried rice—it’s a lovely way to add color and a fresh twist that feels special.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and find it keeps well for up to 3 days. Just let it cool completely before sealing to avoid sogginess.

Freezing

While I prefer fresh, this fried rice freezes okay if packed tightly in freezer-safe containers. I recommend eating it within a month for best flavor.

Reheating

The best way to reheat is in a hot skillet or wok with a tiny splash of oil. This revives the rice’s texture better than the microwave, which can make it mushy.

Frequently Asked Questions:

Can I use fresh shiitake mushrooms instead of dried for this recipe?

Fresh shiitake mushrooms work, but they don’t have the same concentrated umami as dried and soaked ones. If you use fresh, consider adding a splash of mushroom soy sauce or mushroom broth to mimic that depth.

What type of rice is best for mushroom fried rice?

Long-grain jasmine rice is ideal because it cooks fluffy and stays separate when stir-fried. Leftover rice that’s been chilled works particularly well to avoid clumping.

Can I make this recipe vegan?

Absolutely! Just skip the eggs or use a vegan egg substitute, and stick with vegetable-based seasonings. The mushrooms pack plenty of savory flavor to keep it satisfying.

Why do I need to use Shaoxing wine? Can I skip it?

Shaoxing wine adds a subtle aromatic note that enhances the mushrooms and overall sauce. If you don’t have it, dry sherry or a small splash of rice vinegar with a pinch of sugar can work as substitutes, but don't skip entirely if you want that authentic flavor profile.

Final Thoughts

This Mushroom Fried Rice with Shiitake and Oyster Mushrooms Recipe is so dear to me because it’s where simplicity meets incredible flavor without fuss. It’s one of those dishes I feel confident making any day, knowing it’ll satisfy and impress. I can’t wait for you to try it in your kitchen and maybe add your own spin—let me know how it goes!

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Delicious Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 33 reviews
  • Author: Madison
  • Prep Time: 2 hours
  • Cook Time: 15 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Chinese
  • Diet: Vegetarian
Print Recipe

Description

A flavorful and satisfying Mushroom Fried Rice recipe featuring a mix of shiitake, button, and oyster mushrooms, perfectly seasoned with soy sauce and Shaoxing wine. This easy-to-make dish combines fluffy jasmine rice with scrambled eggs and aromatic scallions, creating a delicious vegetarian main course or side dish.

Ingredients

Scale

Mushroom Soak and Sauce

  • 7 small to medium dried shiitake mushrooms (soaked for 2 hours in hot water or overnight in cold water)
  • 1 tablespoon hot water (or shiitake mushroom soaking water)
  • 1 tablespoon light soy sauce (or to taste)
  • 1 teaspoon salt (plus a large pinch for the eggs)
  • ½ teaspoon MSG (optional)
  • ¼ teaspoon sugar
  • ⅛ teaspoon white pepper

Egg Mixture

  • 2 large eggs
  • 1 tablespoon Shaoxing wine (divided: 1 tablespoon plus ½ teaspoon)
  • ¼ teaspoon sesame oil
  • Large pinch of salt

Rice and Stir-fry

  • 5 cups cooked long grain white rice (such as jasmine rice)
  • 3 ½ tablespoons canola oil (divided)
  • ⅓ cup red onion (chopped; can substitute white or yellow onion)
  • 2 scallions (white and green parts separated and chopped)
  • 2 cups white button mushrooms (sliced)
  • 2 cups oyster mushrooms (torn into smaller pieces)

Instructions

  1. Prepare Shiitake Mushrooms: Take the soaked shiitake mushrooms and squeeze out any excess water. Trim away tough stems if necessary, then thinly slice the mushrooms and set them aside.
  2. Make Sauce Mixture: In a small bowl, combine 1 tablespoon hot water, light soy sauce, 1 teaspoon salt, optional MSG, sugar, and white pepper. Stir well to mix.
  3. Beat Eggs: In a separate bowl, whisk together the 2 large eggs, ½ teaspoon Shaoxing wine, sesame oil, and a large pinch of salt until fully combined.
  4. Fluff Rice: Take the cooked rice and fluff it with a fork or your hands. Wet your hands with cold water if the rice tends to stick.
  5. Scramble Eggs: Heat a wok over medium-high heat. Add 1½ tablespoons canola oil around the wok’s perimeter. Pour in the beaten eggs and scramble gently until just barely cooked, avoiding browning. Remove eggs from the wok and set aside.
  6. Sauté Aromatics: With the wok still hot, add 1 tablespoon oil around the perimeter. Add chopped red onions and white parts of scallions. Stir-fry about 1 minute until the onions become translucent. Add sliced shiitake mushrooms and stir-fry 30 seconds.
  7. Cook Fresh Mushrooms: Add remaining 1 tablespoon oil around the wok’s edge, then add button and oyster mushrooms. Stir-fry for 1 to 2 minutes until mushrooms are lightly browned and caramelized. Pour in the remaining 1 tablespoon Shaoxing wine and mix well.
  8. Cook Rice: Add the fluffed rice to the wok. Use a metal spatula to stir-fry and press the rice against the wok’s surface to break clumps and heat thoroughly until steaming, about 5 minutes depending on rice freshness.
  9. Add Sauce: Stir the prepared sauce mixture again and pour it over the rice. Mix immediately with a scooping motion to coat the rice evenly.
  10. Adjust Seasoning: Taste the rice and add more salt, soy sauce, or MSG if desired for extra flavor.
  11. Finish and Serve: Return the scrambled eggs and green parts of scallions to the wok. Stir-fry for another 30 seconds to combine. Serve hot with chili oil or your favorite chili sauce on the side.

Notes

  • Prep time includes 2 hours of inactive mushroom soaking time.
  • Use day-old rice if possible for better texture and less clumping when frying.
  • Shaoxing wine can be substituted with dry sherry if unavailable.
  • For a vegan version, omit eggs and increase mushrooms or add tofu.
  • Adjust salt and soy sauce quantities to suit personal taste or dietary needs.
  • Can substitute canola oil with vegetable or peanut oil for stir-frying.

Nutrition

  • Serving Size: 1 serving
  • Calories: 445 kcal
  • Sugar: 3 g
  • Sodium: 878 mg
  • Fat: 16 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 1 g
  • Carbohydrates: 64 g
  • Fiber: 3 g
  • Protein: 12 g
  • Cholesterol: 82 mg

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