Name: Mushroom Fried Rice with Shiitake and Oyster Mushrooms Recipe
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Cuisine: Chinese
Ingredients: 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); 2 cups white button mushrooms (sliced); 2 cups oyster mushrooms (torn into smaller pieces); 1 tablespoon light soy sauce (or to taste); 1 teaspoon salt (plus a large pinch for the eggs); 1/2 teaspoon MSG (optional); 1/4 teaspoon sugar; 1/8 teaspoon white pepper; 1 tablespoon Shaoxing wine (plus 1/2 teaspoon); 1/4 teaspoon sesame oil; 2 large eggs; 5 cups cooked long grain white rice (such as jasmine rice); 3 1/2 tablespoons canola oil (divided); 1/3 cup red onion (chopped; can substitute white/yellow onion); 2 scallions (white and green parts separated and chopped)

Nothing beats the earthy, rich flavors in this Mushroom Fried Rice with Shiitake and Oyster Mushrooms Recipe. It’s comfort food that’s quick enough for a weeknight but special enough to impress your friends or family.

A close-up view of a black pan filled with fried rice that has three main layers: the bottom layer is light brown cooked rice with a fluffy texture, the middle layer has bright green peas and chopped green onions, and the top layer includes sliced brown mushrooms and small pieces of cooked egg scattered throughout. The pan sits on a white marbled surface with some green onion pieces around the pan edge. The rice looks mixed well with all ingredients evenly spread. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Mushroom Fried Rice with Shiitake and Oyster Mushrooms Recipe
Top Tip
How to Serve Mushroom Fried Rice with Shiitake and Oyster Mushrooms Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Mushroom Fried Rice with Shiitake and Oyster Mushrooms Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this Mushroom Fried Rice with Shiitake and Oyster Mushrooms Recipe because it showcases mushrooms like you rarely get in everyday fried rice. Every bite feels like a little celebration of texture and umami.

Complex Mushroom Flavor: Using both shiitake and oyster mushrooms adds depth, earthiness, and a satisfying meaty bite.
Simple Ingredients, Big Impact: You don’t need a long ingredient list or fancy tools to pull off this recipe well.
Perfect for Meal Prep: It reheats beautifully, making it a lifesaver for busy days.
Customizable and Fun: You can tweak seasoning levels or mushroom types based on what you love or have on hand.

Ingredients & Why They Work

This recipe balances savory and aromatic ingredients to complement the natural umami from the mushrooms. Each component plays a role to bring that authentic fried rice taste right into your kitchen.

Flat lay of fresh whole brown shiitake mushrooms next to soaked and sliced shiitake mushrooms, a small pile of uncooked long grain white jasmine rice, two whole uncracked brown eggs, a small mound of thinly sliced red onion, a few scallions separated into white and green chopped parts, sliced white button mushrooms, torn oyster mushrooms, a small white ceramic bowl of clear hot water, a small white ceramic bowl of light brown soy sauce, a small white ceramic bowl of golden Shaoxing wine, a small white ceramic bowl of pale sesame oil, a small white ceramic bowl of granulated white sugar, a small white ceramic bowl of white salt crystals, a small white ceramic bowl of white powder MSG, a small white ceramic bowl of white ground pepper, a small white ceramic bowl of clear canola oil placed symmetrically on a simple white ceramic plate and bowls arranged in neat rows and clusters, 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

Dried Shiitake Mushrooms: These provide intense umami and a chewy texture after soaking—don’t skip the soaking, it’s key for flavor.
Oyster Mushrooms: Their delicate, slightly sweet taste contrasts nicely with shiitake’s earthiness.
White Button Mushrooms: Adds volume and absorbs flavors well, making the rice hearty.
Long Grain White Rice (Jasmine preferred): The fluffy, separate grains hold up well to stir-frying, so you avoid mushy rice.
Shaoxing Wine: A little splash adds a mild depth and brightens the mushroom earthiness wonderfully.
Soy Sauce: Brings that signature savory umami punch; adjust to taste.
Eggs: They add silkiness and richness, making the dish more balanced.
Scallions and Red Onion: Give freshness and a mild sharpness to cut through the richness.
Canola Oil: Neutral and high smoke point for the perfect stir-fry crispness.

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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

While I enjoy the balance of shiitake and oyster mushrooms here, I love encouraging you to make this Mushroom Fried Rice with Shiitake and Oyster Mushrooms Recipe your own. Whether you want it spicier, more garlicky, or even vegan, there’s room to tweak.

Variation: I’ve swapped the eggs for crumbled tofu once and it worked surprisingly well for a vegan twist, just make sure to press the tofu first!
Extra Heat: If you like spice, adding a dash of chili oil or fresh sliced chilies at the end wakes the dish right up.
Different Mushrooms: If oyster mushrooms are tricky to find, baby portobellos or cremini work well, though the texture differs slightly.
Additional Veggies: Sometimes I toss in snap peas or diced carrots for color and crunch, which pairs wonderfully.

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

A large metal pan filled with yellow rice mixed with small chunks of red and orange vegetables and some seeds, all stirred together with a metal spoon resting inside the pan on the right side. The rice grains are long and fluffy, with some white grains visible among the yellow ones. The pan shows signs of use with a slightly worn surface and a dark handle, placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Soaking and Preparing Shiitake Mushrooms

This step is crucial to unlock the flavors of the dried shiitake. I soak mine in hot water for about two hours, squeezing out any excess water—reserve that soaking liquid if you want a flavor boost! Then, I trim the tough stems, which can be quite fibrous, and slice the caps thinly. This keeps the bite tender and enjoyable.

Step 2: Mixing the Seasonings and Beaten Eggs

In a small bowl, I mix hot water, soy sauce, salt, optional MSG, sugar, and white pepper. This seasoned liquid will coat the rice and mushrooms for that distinct savory flavor. Separately, I beat my eggs with a splash of Shaoxing wine, a bit of sesame oil, and a pinch of salt—it sounds fancy, but this trick makes the eggs silkier and more fragrant once cooked.

Step 3: Cooking the Eggs

I heat my wok over medium-high and swirl in a tablespoon and a half of oil. Pouring in the eggs, I scramble them gently and just until barely cooked—no browning here, we want tender curds. Then I scoop them out and set aside while the wok heats for the mushrooms.

Step 4: Stir-Frying Mushrooms and Aromatics

Next, I toss in the oil again and add red onion and the white parts of scallions, stirring just until translucent. Then in go the shiitake slices, cooking for about 30 seconds to marry flavors. Following that, I add the fresh button and oyster mushrooms, spread out to get a bit of caramelization, which brings that beautiful golden color and crunch. A little Shaoxing wine splash here brightens the whole mix.

Step 5: Adding and Cooking the Rice

Fluff your cooked rice so the grains separate (rinsing your hands to keep the rice from sticking is my secret). Add the rice to the wok, pressing and stirring to break up clumps and ensure even heating. This step is what creates the signature fried rice texture and avoids soggy lumps. Heat until the rice steams and is warm through.

Step 6: Combining Seasoning and Finishing Touches

Pour your seasoned mixture over the rice and stir immediately in a scooping motion, so every grain is evenly coated. Taste and adjust seasoning if needed—I often add a pinch more soy sauce or salt. Finally, add the cooked egg pieces back in with the green scallion parts, stirring for 30 seconds before plating.

Top Tip

Over the years, I’ve learned what really takes this Mushroom Fried Rice with Shiitake and Oyster Mushrooms Recipe from good to unforgettable. Here are a few little nuggets you won't want to miss.

Use Day-Old Rice: Freshly cooked rice can be too soft and clumpy—day-old refrigerated rice works best for that perfect texture.
Don’t Crowd the Wok: Stir-fry in batches if needed; overcrowding traps moisture and prevents that lovely caramelization.
Keep the Heat High: Medium-high to high heat is important for quick cooking and developing flavors without steaming the ingredients.
Fluff and Taste: Regularly fluff the rice while cooking, and don’t be shy about tasting and seasoning as you go—you control the final flavor!

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

A white oval bowl filled with yellow fried rice mixed with small pieces of vegetables like carrots and mushrooms spread throughout. The rice layer has a soft, fluffy texture with a light golden yellow color from spices. On top of this rice mix, thinly sliced green onions are scattered evenly, adding a fresh bright green contrast. There is a light sprinkle of ground black pepper across the top for a speckled look. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually sprinkle fresh chopped scallions on top for a pop of green color and a fresh crunch. A side drizzle of chili oil or sriracha adds a lovely heat and brightens the savory mushrooms perfectly. Sometimes, toasted sesame seeds add a nice nutty finish.

Side Dishes

This fried rice pairs wonderfully with steamed or stir-fried greens like bok choy, Chinese broccoli, or spinach. I also love serving it alongside crispy tofu or a simple cucumber salad for freshness and texture contrast.

Creative Ways to Present

For a fun dinner party twist, try serving the fried rice in avocado halves or hollowed-out bell peppers. You can also pack it in lettuce cups for a light, hand-held bite—perfect for casual gatherings or lunches.

Make Ahead and Storage

Storing Leftovers

I store leftover Mushroom Fried Rice in an airtight container in the fridge. It keeps well for 3 to 4 days. Before sealing, I let it cool slightly but not completely—this helps minimize moisture buildup inside the container.

Freezing

I’ve frozen this fried rice a few times for busy weeks, and it holds up nicely. Freeze in portion-sized containers or zip-top bags, flattening the contents for quick thawing. To reheat, avoid microwaving from frozen directly; instead, thaw overnight in the fridge and then reheat in a skillet for best texture.

Reheating

When reheating, I prefer tossing the fried rice in a hot skillet with a splash of soy sauce or water to create steam, stirring often to prevent drying out. This way, it tastes just like freshly made, preserving the integrity of the mushrooms and fluffy rice.

Frequently Asked Questions:

Can I use fresh shiitake mushrooms instead of dried?

You can absolutely swap dried shiitake for fresh, but dried shiitake offer a deeper, more intense umami flavor that fresh ones don’t quite match. If using fresh, increase the quantity slightly and sauté longer to fully develop their flavor.

How do I prevent the rice from becoming mushy?

Using day-old rice that’s been refrigerated overnight is key because it dries out the grains slightly, helping them stay separate during stir-frying. Also, avoid over-stirring and overcrowding your wok, which can trap moisture.

Can I make this recipe gluten-free?

Yes! Just swap out the light soy sauce for a gluten-free tamari or coconut aminos. Make sure your Shaoxing wine or other seasonings are gluten-free as well.

What’s the best rice to use for mushroom fried rice?

Long-grain white rice, like jasmine, is ideal due to its light, fluffy texture and fragrant aroma. Short-grain or sticky rice will clump too much, changing the dish’s texture significantly.

Final Thoughts

This Mushroom Fried Rice with Shiitake and Oyster Mushrooms Recipe is one of those dishes I keep coming back to when I want something simple yet deeply satisfying. It’s perfect to make ahead, easy to customize, and a delicious way to enjoy mushrooms in your weeknight rotation. Give it a try—you might just find it becoming a fast favorite in your home like it is in mine!