Seriously Tasty, Healthy Plant-Based Mushroom Fried Rice Ready in 30 Minutes

Brown or basmati rice. This recipe uses brown or basmati rice, cooked separately with vegetable stock or your preferred seasoning. Brown rice can improve your heart health and help you manage weight. It has this distinct nutty flavour. Basmati rice, on the other hand, offers a lighter texture as well as a fragrant aroma.

Both options will work well in the dish, so you can use what you have available. Bear in mind that compared to brown rice, basmati cooks in less than half the time, in case this helps when you’re tight for time.

Onion. Diced onion forms the base of the flavour profile. (It does so by adding sweetness and pungency). You want to dice it small for quicker cooking.

Garlic cloves and Ginger. I love using freshly crushed garlic and grated ginger for the depth of flavour they give to my recipes. Plus, they produce some appetising aroma! As a bonus, garlic and ginger boast health benefits, like boosting the immune system and aiding digestion. As you buy, look for firm garlic cloves without green shoots and plump ginger. (Not just for this recipe—this tip is useful to remember whenever you buy these staples).

Shiitake and White mushrooms. You may have guessed from the name; these are the main ingredients for our recipe. Shiitake and white mushrooms add texture to the recipe as well as this delicious umami richness.

Shiitakes offer a slightly meatier texture and a stronger umami taste, while white mushrooms add a milder earthiness. You can use what you have available (or prefer in taste) though—for example, cremini or oyster mushrooms. Shiitake mushrooms are also relatively high in B vitamins including B12.

Frozen peas. Who doesn’t love peas in their rice? I’m a fan 🙋‍♀️ Peas add colour and sweetness to the rice—and also some fibre and vitamins. Because we’re using frozen peas, they’ll make for a convenient addition. Plus, they cook quickly.

Dried red chilli flakes. This is where you control how spicy you want your rice to be. If you prefer mild spices, use a controlled amount. You can also begin by adding a small amount and then working your way up—taste-testing along the way.

Cheeky Vegg seasoning. This is where you customise the savoury flavour. You can find the perfect plant-based recipe for homemade seasoning here—or experiment with your own combination of herbs and spices 😉

Soy sauce (low-salt). Low-sodium soy sauce will add salty depth to our vegan Mexican rice—without overpowering the other flavours. 

Spring onions (scallions). Both the white and green parts of spring onions add freshness to the recipe. They also add some crunch to the bite.

Fresh coriander (cilantro). I recommend fresh coriander for the bright and citrusy note it adds when garnishing the rice. If you’d prefer a more earthy aroma, you can choose dried coriander instead. 

Red chilli (optional). If you like extra spice, you can slice up red chillies and add them to the recipe towards the end of cooking. Skip this if you prefer mild flavours, though.

Cold-pressed sesame oil. This nutty-flavoured oil is used at the end to add richness to the recipe. But we’ll only use a little amount to make sure the fat content is under control. In terms of health benefits, sesame oil can improve your heart health and reduce arthritis problems.