My Gorgeous Recipes

You don't have to be master chef to cook a delicious meal. Browse dozens of easy-to-make family recipes made in a snap with simple ingredients. Believe in yourself. I'll show you how!

  • ALL CATEGORIES
  • Visual Recipe Index
  • 30-Minute Meals
  • Contact me
  • PRIVACY POLICY
    • Cookie Policy
  • Web Stories

CONNECT WITH ME

  • Facebook
  • Instagram
  • Pinterest
Home » Dinner Recipes » Mushroom Stir Fry With Rice

30-Minute Meals Dinner Recipes Vegan recipes Vegetarian recipes

Mushroom Stir Fry With Rice

57shares
  • Share
  • Tweet
Jump to RecipePrint Recipe

Mushroom stir fry with rice, my favourite recipe when l want something nutritious and delicious without spending too much time in the kitchen. A great under 30 minute dinner idea. Vegetarian and vegan friendly.

 

Overhead shot of a blue bowl of mushroom stir fry with rice

Nothing can beat a good stir fry, you really can’t go wrong with this recipe. It is that simple,  even an absolute beginner in the kitchen could manage to get it right.

There is a Romanian saying that hunger is the best cook; how very true!  So ditch the greasy Chinese take away and get your wok ready, tonight we are having Chinese, cooked the proper way.

Any vegetable can go in, really, but since l have some sort of preference for mushrooms and peppers, they had to go in this time. delicious does not even begin to describe how good this was, l loved it. And so did my partner, although his initial reaction was: Chinese again?

Yup, l do cook Chinese pretty often. And guess what, it disappears in two shakes of a lamb’s tail every single time. Have a look at these truly gorgeous Grilled teriyaki chicken or Spicy prawn noodles for some more Asian-inspired yummy stuff.

Close-up shot of a blue bowl of mushroom stir fry with rice

Stir fries are the obvious choice for me when I need to cook dinner quickly before I have to deal with a huge melt-down from either the ever-whinging toddler or baby. I kid you not, these girls have more energy than I would ever have!

Rice, well, good with any Asian dish I would say, it’s that kind of basic food you can always rely on, and I always have so in the kitchen. Boiling it to perfection can be tricky tough, and I have tried several methods along the years until I came up with an acceptable method.

I like the rice cooked nicely, with the grain separated, but somehow I always used to end up with mushy rice. It must have been a combination of too much water added, not great quality rice, or too high heat.

Nowadays I find that I get the best rice when the rice-water ratio is 1:1, the pan is covered with the lid from the very beginning, and the heat is on its lowest. It works so much better, and I get a so much nicer rice. Give this stir fry a try, you’ll love it!

 

A blue bowl of mushroom rice stir fry with rice and a fork next to it

If you’ve liked my MUSHROOM STIR FRY or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.

5 from 1 vote
Overhead shot of a blue bowl of Chinese mushroom stir fry
Print
Mushroom Stir Fry With Rice
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
Mushroom stir fry with rice, my favourite recipe when l want something nutritious and delicious without spending too much time in the kitchen. A great under 30 minute dinner idea. Vegetarian and vegan friendly.
Course: Main Course
Cuisine: Chinese
Servings: 2 people
Calories: 505 kcal
Author: Daniela Apostol
Ingredients
  • 250 g closed-cup mushrooms
  • 1 red pepper
  • 1 yellow pepper
  • a handful of fresh baby spinach
  • 2 spring onions
  • 3 garlic cloves
  • 1 tsp grated ginger
  • 1 tbsp vegetable oil
  • 2 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp Chinese 5 spices
  • 1 tsp chopped parsley
  • 1 cup rice
  • a pinch of salt
Metric - US Customary
Instructions
  1. To make the rice, wash it under cold water until the water runs clear.
  2. Add it to a pan together with 1 cup of cold water and a pinch of salt.

  3. Cook on a very low heat with the lid covered until the water is absorbed.

  4. Remove from the heat and let the pan covered with a lid for about 5-10 minutes.
  5. To make the stir fry, chop the spring onions and garlic cloves.
  6. Add the vegetable oil to the wok and heat it up on a high heat.
  7. Next, add the spring onions, garlic and ginger to the wok and stir for about 10-20 seconds so that the flavours can be released. Do not stir it for too long, or the garlic will become bitter.
  8. Chop the peppers and mushrooms, in they go to be stirred until they begin to soften a bit. Cooking them on a high heat means the colour and crunch won't change too much.
  9. The spinach can be added now too, along with the soy sauces, sesame oil and Chinese 5 spices.
  10. Stir for a further 2 minutes, then remove from the heat and decorate with chopped parsley.
  11. Serve with the cooked rice.
Nutrition Facts
Mushroom Stir Fry With Rice
Amount Per Serving
Calories 505 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g30%
Sodium 1525mg64%
Potassium 863mg25%
Carbohydrates 89g30%
Fiber 4g16%
Sugar 5g6%
Protein 15g30%
Vitamin A 2100IU42%
Vitamin C 191.5mg232%
Calcium 49mg5%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.
Mushroom pepper stir fry with rice

Related Posts

  • Tofu broccoli stir fry recipe with basmati rice
    Broccoli Tofu Stir Fry with Basmati Rice
  • Overhead shoot of a pan with chicken and asparagus stir fry
    Quick Chicken and Asparagus Stir Fry
  • Overhead shoot of a white plate with Chinese Chicken and Broccoli Stir Fry with Rice
    Healthy Chinese Chicken and Broccoli Stir Fry


4 Comments

Previous Post: « Easy Mini Apple Pies | Vegan
Next Post: Oven Baked Ratatouille Tian »

Reader Interactions

Comments

  1. Shireen Parveen says

    August 7, 2016 at 9:12 pm

    i tried this today and it came out very good and delicious. Thanks

    Reply
    • Daniela Apostol says

      August 7, 2016 at 9:32 pm

      I am glad you enjoyed it. Thank you for trying it out 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

Hi! I’m Daniela, the blogger behind My Gorgeous Recipes, welcome to my kitchen! I absolutely love cooking and baking. I love good food that is healthy (and not so healthy), delicious and nutritious. Read More…

Categories

NEVER MISS A RECIPE

POPULAR POSTS

  • Overhead shoot of a pan with vegetarian omelette World’s Best Vegetarian Omelette
  • A pan with cheesy chicken pasta One-Pot Leftover Roast Chicken Pasta
  • Overhead shoot of a white bowl of semolina pudding Semolina Pudding Recipe
  • A wonton dumpling picked by chocpsticks, with a bowl of wonton soup in the background 15-Minute Homemade Wonton Soup Recipe
  • A chicken breast with chips and a slice of lemon on a blue plate Nando’s Peri-Peri Butterfly Chicken Breast Recipe
  • Half of a lemon drizzle muffin to show the lemon curd in the middle Lemon Drizzle Muffins with Lemon Curd Filling
  • Honey Mustard Chicken Breast on a White Plate Flanked by Broccoli and 3 Lemon Slices. Baked Honey Mustard Chicken Breast with Lemon
  • A slice of lemon drizzle cake with more cake in the background Mary Berry’s Moist Lemon Drizzle Cake Recipe
  • Overhead shoot of a pupkin pie on a white plate with a slice cut out Easy Pumpkin Pie with Condensed Milk
  • Overhead shoot of a white bowl with leek and potato soup and a spoon next to it Chunky Leek and Potato Soup (No Cream)
Foodies100 Index of UK Food Blogs
Foodies100

Copyright © 2021 · Divine theme by Restored 316

Copyright 2020-My Gorgeous Recipes - All Rights Reserved.

57shares
  • 4
  • 5