Name: Garlic Fried Rice with Mushroom Gravy
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Asian
Ingredients: 1 cup (250 ml) basmati rice, cooked and cooled; 2 tbsp sesame oil; 20 cloves garlic, finely chopped; 2 tbsp spring onion whites, chopped; 1 onion, chopped; 2 tbsp vinegar; 1 tsp chili flakes; Crushed black pepper to taste; 2 tbsp spring onion greens, chopped; 200 g mushrooms, sliced; 2 tsp sesame oil; 1 tsp ginger, minced; 1 tsp garlic, minced; 1 onion, chopped; Salt to taste; Crushed black pepper to taste; 2 tbsp vinegar; 2 tbsp soy sauce; 3 dried red chilies; 2 tbsp spring onion whites, chopped; 1 tbsp corn flour; 1/2 cup water; 2 tbsp spring onion greens, chopped

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Garlic Fried Rice with Mushroom Gravy a flavorful, aromatic combo that brings together golden garlic-infused fried rice and a bold, umami-packed mushroom gravy. This comforting dish is one I turn to when I want something deeply satisfying but easy enough for a weeknight dinner. It’s also a hit in lunch boxes and makes for a warm, restaurant-style meal right at home.

Garlic Fried Rice with Mushroom Gravy

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For Garlic Fried Rice:

1 cup (250 ml) basmati rice, cooked and cooled

2 tablespoon sesame oil

20 cloves garlic, finely chopped

2 tablespoon spring onion whites, chopped

1 onion, chopped

2 tablespoon vinegar

1 teaspoon chili flakes

Crushed black pepper to taste

2 tablespoon spring onion greens, chopped

For Mushroom Gravy:

200 g mushrooms, sliced

2 teaspoon sesame oil

1 teaspoon ginger, minced

1 teaspoon garlic, minced

1 onion, chopped

Salt to taste

Crushed black pepper to taste

2 tablespoon vinegar

2 tablespoon soy sauce

3 dried red chilies

2 tablespoon spring onion whites, chopped

1 tablespoon corn flour

½ cup water

2 tablespoon spring onion greens, chopped

Directions

To Make Garlic Fried Rice:

I heat sesame oil in a pan and fry the chopped garlic until golden brown, then set aside a bit for garnishing.

In the same pan, I add spring onion whites and chopped onion and sauté for about 2 minutes.

Next, I stir in the vinegar and give everything a good mix.

I add the cooked, cooled rice and mix gently to coat it with the flavor.

Chili flakes, crushed black pepper, and spring onion greens go in next, and I toss everything together for about 5 minutes.

Finally, I garnish it with the reserved crispy garlic and set it aside.

To Make Mushroom Gravy:

I heat sesame oil in a separate pan and sauté the minced ginger and garlic until they release their aroma.

Then, I add chopped onions and cook them until translucent.

Sliced mushrooms go in next, and I cook them down for 5 minutes.

I season with salt, pepper, vinegar, soy sauce, and dried red chilies, cooking for another 2–3 minutes.

Spring onion whites are added at this point.

I mix corn flour with water to create a slurry, then stir it into the pan until the gravy thickens.

To finish, I stir in spring onion greens for freshness.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Servings: 3 servings

Calories: Approx. 340 kcal per serving

Variations

I sometimes swap the basmati rice with jasmine rice or even leftover brown rice for added fiber.

For more heat, I add a chopped green chili to the gravy.

Adding tofu cubes to the gravy makes it even heartier and adds some protein.

I’ve also tried this with a splash of hoisin or oyster sauce (if not vegan) for a sweeter, deeper flavor.

Instead of mushrooms, I occasionally mix in bell peppers or baby corn for variety.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. The fried rice can be reheated in a pan with a splash of water or oil to loosen it up. For the mushroom gravy, I warm it gently on the stovetop, adding a touch of water if it thickens too much. I avoid microwaving for long as it can dry out the rice.

FAQs

How do I prevent the garlic from burning in the rice?

I always fry garlic on low to medium heat and remove it the moment it turns golden to prevent bitterness.

Can I make this recipe ahead of time?

Yes, I often cook the rice a day before and refrigerate it—this helps it fry better. The mushroom gravy also holds up well for a day or two.

What mushrooms work best for the gravy?

I usually use button mushrooms, but shiitake or cremini also bring a great texture and deeper flavor.

Is this recipe vegan and gluten-free?

It’s naturally vegan. To make it gluten-free, I just use a gluten-free soy sauce or tamari.

Can I use less oil?

Yes, I reduce the oil slightly and use a nonstick pan, especially for the rice, but I keep some oil in for that signature flavor and crisp garlic.

Conclusion

This garlic fried rice with mushroom gravy is a dish I come back to again and again. It’s flavorful, comforting, and flexible enough to suit my mood or whatever I have in the fridge. Whether I want a cozy solo dinner or a standout side dish, this combo never fails to hit the spot.

📖 Recipe:

Garlic Fried Rice with Mushroom Gravy

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Author: Cheryl
Total Time: 40 minutes
Yield: 3 servings
Diet: Vegan

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Description

A flavorful and aromatic plant-based dish combining crispy garlic fried rice with a rich, spicy mushroom gravy. Perfect for weeknight dinners or lunch boxes, this comforting meal offers takeout-style taste using pantry staples.

Instructions

Heat 2 tablespoon sesame oil in a pan and fry the finely chopped garlic until golden. Reserve a portion for garnish.
In the same pan, sauté 2 tablespoon spring onion whites and 1 chopped onion for 2 minutes.
Add 2 tablespoon vinegar and mix well.
Stir in the cooked and cooled rice, mixing gently to coat evenly.
Add 1 teaspoon chili flakes, crushed black pepper to taste, and 2 tablespoon spring onion greens. Toss for about 5 minutes.
Garnish with the reserved crispy garlic and set aside.
In another pan, heat 2 teaspoon sesame oil. Sauté 1 teaspoon minced ginger and 1 teaspoon minced garlic until fragrant.
Add 1 chopped onion and cook until translucent.
Stir in 200 g sliced mushrooms and cook for 5 minutes.
Season with salt, black pepper, 2 tablespoon vinegar, 2 tablespoon soy sauce, and 3 dried red chilies. Cook for 2–3 minutes.
Add 2 tablespoon spring onion whites and stir.
Mix 1 tablespoon corn flour with ½ cup water to make a slurry. Stir into the gravy until thickened.
Finish with 2 tablespoon spring onion greens and serve hot with the garlic fried rice.