• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Garden Grazer
  • Recipes
  • Matcha
  • About
  • Newsletter
  • Contact
menu icon
go to homepage
  • Recipes
  • Gluten-Free
  • Oil-Free
  • Newsletter
  • Matcha
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Recipes
    • Gluten-Free
    • Oil-Free
    • Newsletter
    • Matcha
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Sides

    Asian-Style Mushroom Rice

    Jan 20, 2018 by Kaitlin

    A savory vegan Asian-style Mushroom Rice recipe. This easy dish is made with delicious flavors of garlic, onion, and tamari. You can also turn it into a main dish with simple additions like tofu, tempeh, or edamame! (Gluten-free, oil-free.)

    Bowl of Asian Mushroom Rice with green onions and sesame seeds

    This Asian-inspired mushroom rice recipe is easy to assemble and only 6 ingredients!

    It's simple but wonderfully satisfying.

    Plus it's customizable based on what you have on hand, or your own favorite additions. Try it with your own favorite mushroom blend!

    Cremini mushrooms and uncooked brown rice on a wooden table

    Ingredients for Mushroom Rice

    For this recipe you will combine in a large skillet:

    • Brown rice: Or simply your own favorite rice. I use organic brown basmati rice, but brown jasmine rice or white rice is great too.
    • Fresh mushrooms: We will use one pound mushrooms for this recipe. Most often I use cremini, but you could also try oyster, shiitake, portobello, white button, or a combination of mushrooms.
    • Yellow onion: Or use white onion, sweet onion, or red onion if desired.
    • Fresh garlic cloves: Use as much or as little as you prefer.
    • Green onion (scallion)
    • Tamari: Or substitute soy sauce, but I use tamari for gluten-free. Coconut aminos could also work.

    Garnish it! I also like to top my bowl with a sprinkle of sesame seeds before serving.

    Bowl of mushroom rice with spoon

    Customizing

    Quinoa: This is also a great recipe made with quinoa instead of rice. (Plus the cooking time will be faster as well!)

    Main dish: I created this to be a side dish, however it could easily be made into a main dish. Simply stir in extra vegetables like asparagus, sugar snap peas, mung bean sprouts, etc.

    Plant protein: Add a protein boost with edamame, tempeh, vegan chicken, or tofu. (Such as our favorite Asian Style Garlic Tofu.)

    Cooked brown rice in a bowl with spoon garnished with sesame seeds

    For more inspiration, also browse all vegan mushroom recipes.

    Asian-style mushroom rice in a white bowl

    Asian-Style Mushroom Rice

    A savory mushroom rice that is simple to prepare! Turn it into a main dish with more veggies, edamame, tofu, or tempeh.
    5 from 4 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 40 minutes
    Total Time: 40 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Side Dish
    Cuisine: Asian-Inspired, Gluten-Free Option, Oil-Free, Vegan
    Servings: 6 side servings

    Ingredients

    • 1 cup brown basmati rice (uncooked)
    • 1 lb. mushrooms (cremini, button, shiitake, oyster, etc.)
    • 1 yellow onion
    • 2-3 cloves garlic
    • 3 green onions
    • 1 1/2 Tbsp. tamari (or soy sauce)
    • Optional: asparagus, mung bean sprouts, spinach (stir in during last few minutes of cooking), other veggies, sesame seeds for topping

    Instructions

    • Cook rice according to package instructions* (use veggie broth for more flavor if desired).
    • Meanwhile, finely dice onion. Slice mushrooms, not too thin, about 1/3-1/4 inch.
    • In a large skillet over medium-high heat, sauté onion for about 7-8 minutes. (I use water/veggie broth for no-oil sauté method, adding more as needed.)
    • Add mushrooms and cook another 8 minutes.
    • Meanwhile, mince garlic and slice green onions.
    • When mushrooms are softened, add garlic and sauté 1 minute.
    • Reduce heat to medium. Add cooked rice, green onions, and tamari.
    • Stir well and cook for about 5 minutes or until heated through. (Add spinach and/or mung bean sprouts during this step if using.)
    • Season to taste with more tamari if desired before serving.

    Notes

    *Rice: To prepare this even faster, the rice can be cooked ahead of time and stored covered in fridge until ready. If your cooking time is longer (40-50 minutes), you may want to wait a bit before starting the rest of the dish so the rice finishes in time for when you need it.
    Quinoa: You can also substitute quinoa for rice. (This results in faster cooking time as well.)
    Mushrooms: I love mushrooms, so I often add even more (closer to 20-24 oz. rather than 16 oz.)
    For gluten-free: Use tamari.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Asian-Style Mushroom Rice
    Amount per Serving
    Calories
    145
    % Daily Value*
    Fat
     
    1
    g
    2
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    382
    mg
    11
    %
    Carbohydrates
     
    29
    g
    10
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    6
    g
    12
    %
    Vitamin A
     
    60
    IU
    1
    %
    Vitamin C
     
    4
    mg
    5
    %
    Calcium
     
    24
    mg
    2
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this vegan Asian-style Mushroom Rice recipe, also check out:

    • Broccoli with Asian Style Garlic Sauce
    • Mushroom Chili
    • Bok Choy and Shiitake Mushrooms with Garlic Sauce
    • Teriyaki Broccoli and Carrots

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Side Dish Recipes

    • Cilantro Jalapeno Hummus
    • Vegan Cashew Queso
    • Smoky Roasted Chickpeas (Oil-Free!)
    • Teriyaki Mushrooms with Snow Peas

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

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

      Recipe Rating:




    1. Lindsay

      January 22, 2018 at 12:53 am

      This looks so good. I can't wait to try it out! I love mushrooms and rice.

      Reply
      • Kaitlin | The Garden Grazer

        January 30, 2018 at 6:26 pm

        Hope you enjoy!

        Reply

    Primary Sidebar

    The Garden Grazer - Kaitlin profile photo

    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

    Footer

    ↑ back to top

    Info

    About
    Privacy Policy
    Contact

    Follow

    Subscribe
    Facebook
    Instagram
    Pinterest

    Recipes

    Recipe Index
    Oil Free Vegan Recipes
    Gluten Free Vegan Recipes

    Copyright © 2023 The Garden Grazer