The Grumpy Garbanzo vegan food for real life

Mushroom Fried Rice

Leftover rice is thrilling. Whether you received an unnecessary carton from generous Chinese takeout or accidentally made two times the rice you needed a few dinners ago, tucking a container of already–cooked rice into the back of your fridge feels like a win. Until you forget about it.

This recipe is for that moment when you realize that the extra rice, which you intended to make into a glorious lunch or lazy dinner, has been neglected. It has become crispy and dry in your absence, but it pains you to throw away what once held so much promise. Fried rice is the answer.

Give forgotten rice life again by transforming it with the ingredients below or any vegetables in your fridge that are facing the same fate of abandonment. In my fried rice, shitake mushrooms mimic the savoriness and texture of meat. Edamame bulks up the protein content while other veggies make this predominantly brown food feel reasonably healthy. Peas, broccoli, and tofu would all make excellent additions. Use whatever you like, but don't let that precious rice go to waste.


cooked rice



shitake mushrooms


red bell pepper


sesame oil

soy sauce

mushroom powder


mushroom seasoning


Cook rice and refrigerate for at least one day for best texture.

Dice shallot and sauté in sesame oil over medium heat.

Once shallot softens, add diced garlic.

Stir in diced shitake mushrooms.

Season with soy sauce, mushroom powder, and sriracha.

Add frozen edamame and continue to sauté.

When the edamame has heated up, add diced carrot and bell pepper and cook until soft.

Stir in rice and sauté to desired level of crispness, adding additional seasoning if necessary.

What did I use and why?

Trader Joe's Multipurpose Umami Seasoning Blend, which is made of powdered mushrooms, onion, salt, herbs, and spices. This adds a meaty, savory flavor to the fried rice.