Name: Mushroom Fried Rice with Shiitake and Oyster Recipe
Prep time: 4 h
Cook time: 15 min
Total time: 2 h 15 min
Cuisine: Asian
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); 1 tablespoon light soy sauce (or to taste); 1 teaspoon salt; 1/2 teaspoon MSG (optional); 1/4 teaspoon sugar; 1/8 teaspoon white pepper; 2 large eggs; 1 tablespoon Shaoxing wine (divided: 1/2 teaspoon for eggs, 1/2 tablespoon for mushrooms); 1/4 teaspoon sesame oil; Large pinch of salt for 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 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)

If you’re craving a vegetarian dish that’s both comforting and packed with flavor, this Mushroom Fried Rice with Shiitake and Oyster Recipe is just the thing. Imagine fluffy jasmine rice tossed with a rich umami mix of shiitake, button, and oyster mushrooms — it’s cozy, satisfying, and surprisingly easy to whip up in your own kitchen.

The image shows a bowl filled with fried rice mixed with bright green peas, sliced brown mushrooms, and light green chopped scallions. The rice is white with a slight golden tint, indicating it is cooked with egg, which adds soft yellow pieces throughout. The bowl is a deep black color and is placed on a white marbled surface with scattered bits of green herbs around it. The texture of the rice is fluffy, and the vegetables add pops of green and brown throughout. 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 Recipe
Top Tip
How to Serve Mushroom Fried Rice with Shiitake and Oyster Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Mushroom Fried Rice with Shiitake and Oyster Recipe

Why You'll Love This Recipe

I don’t know about you, but every time I make this mushroom fried rice, I’m amazed at how those simple ingredients turn into something so mouthwatering and satisfying. It’s quickly become my go-to for a meatless meal that doesn’t skimp on flavor.

Umami-packed mushrooms: Shiitake, oyster, and button mushrooms bring a deep, savory richness that makes the whole dish sing.
Easy to make: With mostly pantry staples and a quick 15-minute cook time, it’s perfect for busy nights.
Vegetarian and flexible: This mushroom fried rice stands on its own or pairs beautifully with other dishes.
Flavor boosters: A splash of Shaoxing wine and a well-seasoned sauce elevate it beyond your average fried rice.

Ingredients & Why They Work

Before diving into the recipe, let’s chat about the ingredients. If you want the best version of this Mushroom Fried Rice, look for good-quality dried shiitake mushrooms — they’re the soul of the dish after soaking. Also, using fluffy day-old jasmine rice is a little trick that saves you from mushy fried rice troubles.

Flat lay of fresh whole shiitake mushrooms, a small pile of soaked and sliced shiitake mushrooms, two whole uncracked large brown eggs with clean shells, a mound of cooked long grain white jasmine rice, a small heap of sliced white button mushrooms, torn oyster mushrooms arranged naturally, a small pile of chopped red onion, scallions separated into white and green chopped parts, a small white ceramic bowl with light soy sauce, a small white ceramic bowl with hot water, a small white ceramic bowl with Shaoxing wine, a small white ceramic bowl with sesame oil, a small white ceramic bowl with salt, a small white ceramic bowl with sugar, a small white ceramic bowl with white pepper, a small white ceramic bowl with canola oil 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: Soaking these releases their intense umami and softens them perfectly for stir-frying.
Hot Water or Soaking Liquid: This is used not only to rehydrate the shiitakes but adds flavor to the sauce.
Light Soy Sauce: Provides the salty backbone without overpowering the other flavors.
Salt: Enhances all the savory notes in the dish.
MSG (Optional): A little boost if you want that perfect umami hit; feel free to omit.
Sugar: Balances the savory and salty flavors with just a touch of sweetness.
White Pepper: Adds subtle heat and a peppery aroma.
Eggs: Lightly scrambled into the rice, they add creaminess and protein.
Shaoxing Wine: This traditional Chinese cooking wine lifts the flavors beautifully; dry sherry works too.
Sesame Oil: Adds a fragrant nuttiness that finishes the eggs perfectly.
Cooked Long Grain White Rice (Jasmine): Day-old rice works best for frying to get fluffy grains without clumping.
Canola Oil: Neutral flavor oil perfect for high-heat stir-frying.
Red Onion: Adds a sweet sharpness that’s different and wonderful compared to yellow or white onion.
Scallions: The white parts provide a savory base while the green parts finish the dish fresh.
White Button Mushrooms: Mild flavor that complements the other mushrooms and adds texture.
Oyster Mushrooms: Their delicate texture and subtle taste round out the medley.

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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

One of the best things about this Mushroom Fried Rice with Shiitake and Oyster Recipe is how easy it is to tailor it to your own preferences or pantry staples. Feel free to play around with different mushrooms, seasoning boosts, or protein swaps to make it truly your own!

Variation: For an extra pop of color and freshness, I sometimes toss in diced bell peppers or shredded carrots during the sauté stage. It adds a crunchy texture and brightens the dish without overpowering those lovely mushroom flavors.
Vegan Adaptation: If you want to skip the eggs, simply omit them and boost the umami by adding diced firm tofu or extra oyster mushrooms. A splash more soy sauce or a pinch more MSG (if you use it) will keep the flavor profile rich and satisfying.
Seasonal Twist: In cooler months, I like to swap out button mushrooms with cremini or portobello for a deeper, earthier taste. Conversely, fresh summer mushrooms like chanterelles or morels add a delicate, fragrant note.
Shao Xing Substitution: No Shao Xing wine? No problem! Dry sherry is a great stand-in to keep that hint of complexity in the mushrooms and eggs.

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

The image shows a metal pan filled with cooked yellow rice mixed with small pieces of orange carrot, brown mushrooms, and some dark green herbs or spices. The rice is fluffy and mixed well, covering almost the whole pan, with some grains scattered around the edges. A metal spoon is placed inside the pan on the right side, slightly covered with some of the yellow rice. The pan handle is visible at the bottom, resting on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Rehydrate and Prep Those Shiitake Mushrooms

Start by draining your soaked shiitake mushrooms and gently squeezing out any excess water—this prevents your fried rice from becoming soggy. Trim off any tough stems, then thinly slice the caps. Set them aside because they’ll add that deep umami punch we love!

Step 2: Whip Up the Flavorful Sauce Mix

In a small bowl, combine 1 tablespoon hot water (or use the shiitake soaking water for even more mushroom flavor), light soy sauce, salt, optional MSG, a pinch of sugar, and white pepper. Stir until everything dissolves—this will be your magic seasoning to coat the rice beautifully later.

Step 3: Beat the Eggs with a Shaoxing Kick

In another bowl, beat your 2 large eggs together with ½ teaspoon Shaoxing wine, ¼ teaspoon sesame oil, and a large pinch of salt. This mixture gives the eggs extra flavor and a silky texture. Set aside while you fluff the rice.

Step 4: Fluff the Rice Like a Pro

Break apart any clumps of your cooked jasmine rice using a fork or your hands. Wetting your hands with cold water helps prevent sticking. The fluffier and separated your rice grains are, the better they'll fry up, giving you a perfect texture in every bite.

Step 5: Cook the Eggs Gently

Heat your wok over medium-high heat. Pour in 1½ tablespoons of canola oil around the edges. Pour in the egg mixture and gently scramble, cutting into smaller pieces with a spatula. Cook just until the eggs are set but avoid browning them. Once done, remove eggs and set them aside so we can add them back later for a soft, creamy finish.

Step 6: Sauté Aromatics and Shiitake

Add 1 tablespoon more oil to the wok and toss in chopped red onion and white parts of scallions. Stir-fry for about a minute until the onions become translucent and aromatic. Then add your sliced shiitake mushrooms and cook for an additional 30 seconds to release their fragrant earthiness.

Step 7: Brown the Button and Oyster Mushrooms

Drizzle in the remaining tablespoon of canola oil, then add your button mushrooms and torn oyster mushrooms. Stir-fry these fresh mushrooms for 1 to 2 minutes until they start to caramelize and develop that irresistible golden color. Pour in the remaining ½ tablespoon Shaoxing wine to deglaze and add a subtle wine aroma.

Step 8: Toss in the Fluffed Rice

Add your fluffed jasmine rice to the wok. Now comes the fun part: stir-fry while pressing the rice against the wok to break up any stubborn clumps. Keep turning and pressing for 3-5 minutes until the rice is heated through and steaming hot. This step ensures every grain is perfectly coated and ready to absorb the sauce.

Step 9: Coat the Rice with Sauce

Give your sauce mixture a quick stir, then pour it evenly over the steaming rice. Immediately use a scooping and folding motion to mix everything thoroughly so the rice turns an even, appetizing color and soaks in all those delicious flavors.

Step 10: Taste and Adjust Seasoning

Give your rice a quick taste test. If it needs a little boost, add more salt, soy sauce, or MSG according to your preference. This is your moment to perfect the balance and depth of flavor.

Step 11: Return Eggs and Scallions for the Finale

Finally, toss back in the scrambled eggs along with the green parts of the scallions. Stir-fry together for about 30 seconds just to warm everything through and combine. The eggs add tenderness and richness, while the scallions provide that fresh, bright finish.

Step 12: Serve and Enjoy

Serve your beautiful Mushroom Fried Rice hot from the wok. If you like a spicy kick, drizzle on some chili oil or your favorite chili sauce. This hearty, aromatic dish is perfect as a satisfying vegetarian main course or a wondrous comfort meal any day of the week.

Top Tip

Mastering the Mushroom Fried Rice with Shiitake and Oyster Recipe is all about layering flavors and ensuring the right texture. These handy tips will help you get it just right every time.

Use Day-Old Rice: I always recommend using day-old jasmine rice because it's drier and separates easily, preventing mushiness in the final dish.
Don’t Skip Fluffing: Fluff the rice well before stir-frying, wetting your hands with cold water to avoid clumps sticking—it makes a world of difference.
Control the Heat: Keeping your wok or pan at medium-high heat helps to quickly caramelize the mushrooms and infuse the rice without overcooking the eggs.
Season Gradually: Taste and adjust salt, soy sauce, and even MSG as you add the sauce—this keeps the umami balanced and avoids over-salting.

How to Serve Mushroom Fried Rice with Shiitake and Oyster Recipe

The image shows a white oval plate filled with yellow rice mixed with small pieces of vegetables, such as orange carrots and brown mushrooms, giving it a colorful look. The rice is topped with thinly sliced green onions and sprinkled with black pepper, adding texture and contrast to the bright yellow base. The dish looks fluffy and well mixed, with the ingredients spread evenly throughout the rice. The plate is placed on a surface with a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh garnishes elevate this mushroom fried rice beautifully. Try sprinkling toasted sesame seeds for a nutty crunch or adding a handful of chopped fresh cilantro or Thai basil for a burst of herbal freshness. For a little heat, thinly sliced fresh chili or a drizzle of chili oil works wonders.

Side Dishes

To complement this umami-rich rice, consider serving it alongside crisp Asian-style cucumber salad, stir-fried greens like bok choy or gai lan, or a simple miso soup. For added protein, pan-fried tofu or steamed dumplings create a well-rounded meal.

Make Ahead and Storage

Storing Leftovers

Store any leftover Mushroom Fried Rice with Shiitake and Oyster Recipe in an airtight container in the refrigerator. It will keep well for up to 3 days, making it perfect for quick meals during busy weekdays.

Freezing

You can freeze the cooked fried rice in portioned freezer-safe containers for up to 1 month. Just be sure to cool it completely before freezing to maintain the best texture and flavor.

Reheating

Reheat leftovers in a hot skillet or wok with a splash of oil over medium heat, stirring frequently until warmed through. This method helps revive the texture without making the rice mushy. Avoid microwaving if possible, as it can make the rice clump.

Frequently Asked Questions:

Can I use fresh shiitake mushrooms instead of dried ones?

Yes, you can substitute fresh shiitake mushrooms if dried ones aren't available. Fresh shiitake offer a milder flavor and don’t require soaking, but soaking dried mushrooms develops a deeper umami taste that really enhances this recipe.

What if I don’t have Shaoxing wine?

You can substitute Shaoxing wine with dry sherry or even a mild dry white wine. If you prefer an alcohol-free option, a splash of vegetable broth or extra soy sauce works as a flavor enhancer.

Is it okay to omit MSG?

Absolutely! MSG is optional in this recipe. If you leave it out, you may want to add a little extra soy sauce or a splash of mushroom soaking water to boost the umami flavor.

Can this recipe be made vegan?

Yes! Simply omit the eggs and increase the mushrooms or add tofu for protein. You may also want to use a vegan oyster sauce or additional soy sauce to maintain the savory depth of flavor.

Final Thoughts

Mushroom Fried Rice with Shiitake and Oyster is one of those comforting, flavorful dishes that never fail to satisfy. With its rich umami mushrooms, fluffy rice, and subtle seasonings, it’s a perfect go-to for a cozy weeknight or casual weekend meal. Once you get the hang of the technique and adjust the seasoning to your liking, this recipe will likely become a beloved staple in your kitchen. Happy cooking!