In true Jessica fashion, I have a new favorite meal.

30 Minute Portobello Fried Brown Rice I

No shock value there, as my favorite meals come obnoxiously often but this one… it’s a winner. It’s such a winner that both nights I ate it? It didn’t even require dessert.

I’m sure that has nothing to do with the fact that I had dessert for lunch, but that’s besides the point.

Um, speaking of dessert. Guess who was up making chocolate chip cookies at 1AM on Saturday night? Hint: it wasn’t me.

It was the other person in this house who has never baked a thing in his life.

30 Minute Portobello Fried Brown Rice I

He really wanted cookies for dessert. He didn’t tell me until close to midnight when we were laying in bed and I guess he couldn’t stop thinking about them. He started pitching a mini fit that we were cookie-less and the next thing I know he is out of bed, downstairs and banging stuff around.

We were almost out of flour. Barely had any brown sugar. I don’t even think he knew where the baking soda was located. Apparently he just started throwing stuff in a bowl and mixing it together. And praying.

I was in and out of sleep but from my warm and cozy bed upstairs, I could smell fresh baked cookies at points. Maybe I was just dreaming? Eventually I fell into a deep slumber… which is no surprise since I had the bed to myself. Favoritest thing ever: bed to myself.

I don’t think the cookies worked out. Er, well, I know they didn’t because I saw them in the trash this morning. He said they tasted awful so to make him feel better, I bought three pints of ice cream with his name all over them. Lesson learned: have some homemade cookie dough prepped in the freezer for emergencies.

And! The whole point of that was after his failed cookie attempt, he ate some of this fried rice from the fridge before coming back to bed. If it’s good enough for middle-of-the-night snackage, it’s good enough for anything.

30 Minute Portobello Fried Brown Rice I

A few months ago I made this pineapple cashew fried rice that I just totally loved. The ease and simplicity is what sells me on a dish like that and I’ve been making versions of it ever since. Two of my other favorites also served as inspiration here; this sesame chicken quinoa and Thai chicken quinoa. They’re all responsible for the hot mess that is going on in this bowl.

Occasionally I make a meal that I can’t stop thinking about – a meal that I want to eat for breakfast, lunch and dinner. A meal that I ACTUALLY eat for breakfast, lunch and dinner.

This is one of those. It wasn’t anything overly special, besides the fact that it was incredibly simple and just tasted… good. Really good. It tasted great cold, reheated and every which way around. It’s a meal for me, a side for him… but that’s to be expected.

I kinda sorta really like it. Lots.

30 Minute Portobello Fried Brown Rice I


30 Minute Mushroom Fried Brown Rice

Yield: serves 2 to 4

Total Time: 30 minutes


4 tablespoons olive oil
16 ounces sliced mushrooms
3 garlic cloves, minced
1/2 teaspoon freshly grated ginger
2 large eggs, lightly beaten
1 1/2 cups cooked + cooled brown rice
2 1/2 tablespoons low sodium soy sauce
1 tablespoon toasted sesame oil
2 teaspoons toasted sesame seeds
4 green onions, thinly sliced


Heat a large skillet or wok over medium heat and add 1 tablespoon of olive oil. Add in the mushrooms and toss to coat, then cook, stirring occasionally until soft, about 5 to 6 minutes. Stir in the garlic and ginger and cook for another minute. Remove the mushrooms from the skillet and place them (and any juice) in a bowl. Increase the heat to medium and add 1/2 tablespoon olive oil. Add the beaten egg and cook, using a spatula the entire time to stir and break the egg into pieces. Remove it from the skillet and set it aside in a bowl.

Add the remaining olive oil to the skillet and increase the heat to high. Add in the rice and stir well to coat. Spread it into one layer and cook until it's toasted and golden, about 1 to 2 minutes, then flip it and do the same one or two more times. Stir in the soy sauce and sesame oil. Add the mushrooms (and a little of the juice if desired) back into the rice along with the eggs. Stir well to coat. Stir in the sesame seeds and green onions, reduce the heat to low and cook until everything is warm and has come together. Taste and season additionally if needed - this will depend on your soy sauce. Serve immediately.

30 Minute Portobello Fried Brown Rice I

Almost as good as cookies. Almost.

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77 Responses to “30 Minute Portobello Fried Brown Rice.”

  1. #
    Tina Muir — January 20, 2014 @ 8:09 am

    Yum! I think this may become MY new favorite meal! Mushroom risotto is one of my favorites, and this looks even better! I am pinning this right now!

    I need a change for my meals while I am still gluten free as I am lacking carbs a bit right now, which are a crucial part of my training maintaining the high level it is at! Cant expect to run 70 miles a week on salads! Thanks for the recipe! It looks delightful!


  2. #
    Belinda@themoonblushbaker — January 20, 2014 @ 8:09 am

    Gosh can I relate! I am up at the wee hours of morning baking. Mostly my mind is not rested until I try out an idea. Some time my experience end up in the bin too!

    Yum to fried rice and you have made it more delicious looking too. I may not be big fan of normal rice but when you fry something is hard to not make it delicious. Love the use of mushrooms here in place of meat; i might try this tomorrow with the mixed mushrooms I have in my fridge


  3. #
    Taylor @ FoodFaithFitness — January 20, 2014 @ 8:09 am

    That is TOTALLY something that my hubby would do….aaaand I think the cookies would end up in the trash as well. There is a reason that I do the cookin’
    I love that this uses brown rice to keep it healthy, and the portobellos? YUM! I think I may be thinkin’ about this one non stop too!


  4. #
    Laura (Blogging Over Thyme) — January 20, 2014 @ 8:23 am

    I love simple dishes like this–honestly, anything that involves rice, soy sauce, mushrooms, ginger, and sesame oil is a guaranteed winner for me. Definitely making this!

    I would be more than happy to eat a bowl for breakfast too :)


  5. #
    Madison — January 20, 2014 @ 8:26 am

    Too funny about the cookie situation–I could see it going down the same way in my house. :) This fried rice looks SO good!


  6. #
    Brie @ Entrée the Giant — January 20, 2014 @ 8:41 am

    I can relate. My true scale for how delicious a dinner is whether or not it leaves something (aka dessert) to be desired.

    As much as I <3 dessert, there's something special about a dinner that does it all.


  7. #
    Averie @ Averie Cooks — January 20, 2014 @ 8:42 am

    I love portobellos and this looks awesome! I’m surprised that you didn’t work some Brussels sprouts in b/c I know you’ve been a huge fan lately. LOL I bet this fried rice could be a blank slate for so many odds and ends veggies in the fridge drawer, too! Pinned

    Oh and I have that plate from Anthro and I went there this weekend to try to pick up another one b/c I only have 1 (dumb) and I don’t have the salad plate and the pattern in GONE. So don’t break yours :) I’m going to treasure mine like gold now!


  8. #
    B — January 20, 2014 @ 8:58 am

    Delicious! I love a good mushroom dish, especially when it’s quick and simple enough to make when I get home late from work. Thanks for sharing!


  9. #
    Linda — January 20, 2014 @ 9:47 am

    Could you explain the “1 1/2 cups cooked rice plus cooked rice” in the recipe? I don’t understand. It’s early here and maybe I just need more coffee. The recipe sounds delicious.


    • Stephanie — January 20th, 2014 @ 10:01 am

      I think she means cooked and cooled, but hopefully she’ll reply.


    • Jessica — January 20th, 2014 @ 10:12 am

      oopps yep i mean cooled! fixed it.


  10. #
    Tieghan Gerard — January 20, 2014 @ 10:01 am

    Meals like this save my day, no my week. I love the flavors and the quickness. I am going nuts for mushrooms right now and I always, always have some leftover rice in the fridge. I would happily eat this for breakfast (with an egg on top, of course!), lunch, dinner, late night or whenever.


  11. #
    Katrina @ Warm Vanilla Sugar — January 20, 2014 @ 10:03 am

    I think this is about to be my favorite meal too!! YUM!


  12. #
    Erin | The Law Student's Wife — January 20, 2014 @ 10:18 am

    I am DYING laughing because my husband once tried to make brownies from a box (yes, a box with directions in English) and we ended up tossing the batch AND the pan, lol. If nothing else, your hubs should appreciate your baked goodies all the more now!


  13. #
    Meg Jones | The Spatularette — January 20, 2014 @ 10:20 am

    I really wish I could post the picture of the time my boyfriend tried to make break and bake cookies. Still a disaster.


    • Jessica — January 27th, 2014 @ 9:20 pm



  14. #
    Ashley — January 20, 2014 @ 10:39 am

    I would take this meal over cookies any day. Eddie is hilarious. If Chris had a 1am craving it would be for tortilla chips + cheese. haha


  15. #
    Erika — January 20, 2014 @ 11:32 am

    Omg DYING. That’s hilarious. For some reason, I didn’t think your husband really had a sweet tooth but wow! That’s some serious cookie lust. I don’t think I could get my boyfriend out of bed in the middle of the night to eat a cookie, let alone make a batch, so Eddie at least gets points for effort!


    • Jessica — January 27th, 2014 @ 9:21 pm

      he really doesn’t! but it sneaks in every now and then and it’s like a pregnant woman’s cravings. he MUST have them. :)


  16. #
    Liz @ Tip Top Shape — January 20, 2014 @ 11:45 am

    I need some more fried rice in my life. This looks great!!


  17. #
    Jennifer S — January 20, 2014 @ 12:01 pm

    This looks amazing! I’ve basically been going back and forth between pastas and stir fries for the past week, so I will very likely be adding this to my repertoire this week. I’ll probably add some green peas or asparagus or snap peas for an extra dose of healthy.


  18. #
    Laurie E. — January 20, 2014 @ 1:28 pm

    Simple and it has mushrooms. YUM!


  19. #
    Annie @ Annie's City Kitchen — January 20, 2014 @ 1:30 pm

    So THAT’S how you make fried rice. I always assumed it was wayyyyy more complicated. Now I can have fried rice at my finger tips whenever I want!


  20. #
    Laura Dembowski — January 20, 2014 @ 1:48 pm

    I have been wanting to try fried rice so badly. Can’t wait to make this!


  21. #
    Andrea @ Mrs Webb in the Kitchen — January 20, 2014 @ 2:25 pm

    Bahahaha. I think my husband complains every other night that there are no cookies in the house, what is he supposed to eat for dessert?! Too funny that he tried making them himself… poor guy. Seriously, what would these men do without us?


  22. #
    Happy Valley Chow — January 20, 2014 @ 3:00 pm

    That sounds and looks absolutely delicious. Fantastic recipe and I love your photography :)

    Happy Blogging!
    Happy Valley Chow


  23. #
    Dominique @ Eat, Pray, Lift — January 20, 2014 @ 4:26 pm

    Mushrooms, green onions, and carbs. It’s like three of my best friends just formed a triad and created a delicious, edible lovechild. (Ok, bad analogy.)


  24. #
    Kate — January 20, 2014 @ 4:40 pm

    And I just happen to have everything in my fridge/cupboard to make this. Yum!!


  25. #
    Kristy @ Southern In Law — January 20, 2014 @ 5:15 pm

    Oh how I love portobellos! This recipe looks absolutely divine – no wonder why it’s a new fave!


  26. #
    Julie — January 20, 2014 @ 5:16 pm

    I’ve been cooking SO much fried brown rice lately — so quick and easy. Love the portobellos addition!


  27. #
    lynn chen — January 20, 2014 @ 5:18 pm

    I just interviewed my mom about how she makes her fried rice for my podcast. She would love the mushroom addition!


  28. #
    Liz @ The Lemon Bowl — January 20, 2014 @ 5:26 pm

    I make something like this all the time and I always wish I made enough for leftovers!! Love that you put sesame seeds in yours!


  29. #
    Cassie — January 20, 2014 @ 5:38 pm

    Portobello’s for life!


  30. #
    Jenni — January 20, 2014 @ 6:25 pm

    Men are hilarious creatures. They will eat anything at any time. The rice looks awesome! I think my favorite thing about fried rice is that there are scrambled eggs in it. Eggs make everything better. It confuses me why there aren’t more rice dishes that include eggs. It’s such a great combo.


  31. #
    Michelle @ A Healthy Mrs — January 20, 2014 @ 6:42 pm

    Yum! I wish I had some of these leftovers in my fridge right now!


  32. #
    Brittany — January 20, 2014 @ 8:25 pm

    I just used this recipe as a base for tonight’s dinner. I only had half the amount of mushrooms, so I added some thinly sliced carrots, a jalapeño I found in the back of the fridge, a handful of chopped swiss chard, and I added a splash of fish sauce to the sesame oil/soy sauce mixture. It was AMAZING. Thank you for the inspiration! On a side note (and forgive me if I’m wrong), are you cousins with Joe (the bassoonist)? We go to CCM together and he mentioned to me that his cousin had a food blog, and I thought this was it. I also have one (, though it’s not as pretty as yours. If I’m wrong about that, I’m sure these last few sentences make zero sense, but thought I’d mention it! Thanks again for this wonderful recipe! :)


    • Jessica — January 27th, 2014 @ 9:22 pm

      brittany!! your version sounds absolutely amazing. and yes, joe is my cousin! so crazy, very small world. your blog is super cute!


  33. #
    Mariah and Coty@quirksandtwists — January 20, 2014 @ 8:57 pm

    Love the simplicity of this. Looks delicious!


  34. #
    ATasteOfMadness — January 20, 2014 @ 10:36 pm

    This looks fantastic! I love fried rice, but haven’t made it in forever!!


  35. #
    Ambar — January 21, 2014 @ 8:15 am

    Love this recipe!


  36. #
    Christine @ Cooking with Cakes — January 21, 2014 @ 10:28 am

    what am I missing about the mushroom game? I just can’t get on board!! sad face for meeeee today


  37. #
    Sophia @ NY Foodgasm — January 21, 2014 @ 11:28 am

    This loos AMAZING and I totally love this is perfect as a meatless dish! How meaty are mushrooms?! YUMMM pinning for laterz!


  38. #
    Kristin Nicole — January 21, 2014 @ 1:02 pm

    Portobello – mushrooms are such a great source to add to any meal. I love the idea of portobello fried rice :)


  39. #
    Meredith — January 21, 2014 @ 1:32 pm

    I made this last night for dinner and O.M. G.o.s.h. it was soooo good!!!! Will be making it again fo sho! My son really liked it and he doesn’t like mushrooms. Great recipe!!!!


  40. #
    Allison — January 21, 2014 @ 1:56 pm

    I have a package of mushrooms in my fridge that I’ve been trying to figure out to use them. This is the perfect recipe at the perfect time. Thanks!


  41. #
    Lisag — January 21, 2014 @ 2:03 pm

    I bought some schrooms last night to make this! Looks amazing.


  42. #
    Larry — January 21, 2014 @ 3:01 pm

    (but lots of time for exclamation points)


  43. #
    Alexe @ Keys to the Cucina — January 21, 2014 @ 4:43 pm

    Wow this looks delicious, I just posted a fried rice recipe today ha. I love it, such a simple and quick dish, and so much healthier than ordering takeout!


  44. #
    Cate @ Chez CateyLou — January 21, 2014 @ 5:13 pm

    Good enough to skip dessert?! I must try this!!! It looks delicious, and what a great way to use up leftover rice!


  45. #
    Kristen — January 21, 2014 @ 8:55 pm

    In. Love.


  46. #
    Chris — January 21, 2014 @ 9:03 pm

    I recently found this blog and I love it. Tonight I was planning on making pearl barley salad, but I’m changing to brown rice and Portobello’s (they’re called Swiss Browns here). Yum! ‘Here’ is Brisbane, Australia and right now it’s hot – as in 36c (100.4f) at 8.30am – and humid enough to poach an egg without using a saucepan. Even so, last night I went home, cranked up the AC (didn’t help much) and made the Creamy Chicken Soup from your most recent ‘Crushing on’ post, and it was absolutely amazing. As I ate, I groaned with culinary ecstasy whilst trying not to sweat directly into the bowl! I’m going to reheat some for lunch today and pray I don’t explode egg all over the office microwave. Jessica, have you ever considered giving your measurements in both US standard and metric? It would be such a help for those of us who don’t live in the US. As for cups, sticks and spoons of butter…can anyone explain why you guys squish butter into cups and spoons when it’s the easiest thing in the world to weigh? I’m not being critical, I’m genuinely fascinated…


    • Jessica — January 27th, 2014 @ 9:23 pm

      oh oh – we don’t squish butter into cups – it comes measured that way!


      • Chris — January 27th, 2014 @ 9:32 pm

        LOL, well, that makes a lot more sense! But…how much does a cup of butter weigh? The only way we measure butter here is in grams and no kitchen is complete without a set of scales, but someone once told me they’re not as universally common in the US?

  47. #
    Brittany — January 21, 2014 @ 10:43 pm

    I love meals that are so good you want to eat them for breakfast, lunch and dinner. I also like leftovers that are tasty cold, straight from the fridge. This fried rice looks like it will fit the bill!


  48. #
    Kirsten — January 21, 2014 @ 10:57 pm

    Really good recipe! Of course I had to monkey with it and added some onion and broccoli andI didn’t have sesame seeds. Next time I think I’ll add some tofu, but this is definitely going into heavy rotation.


  49. #
    cheyenne — January 22, 2014 @ 12:54 pm

    this dish looks PERFECT! so many good things, i’m gonna try that out next week :)
    xo, cheyenne


  50. #
    Olivia — January 23, 2014 @ 5:46 am

    I love fried rice so much, and this look incredible. It looks so incredible in fact, that Iäm leaving right now to go buy the stuff for the meal. Tonight. So excited!



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