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. #
    Kim in MD — January 23, 2014 @ 10:12 am

    I love mushrooms- this looks so delicious!


  2. #
    Jodi — January 24, 2014 @ 8:21 pm

    Made this tonight! I used cooked and cooled quinoa instead of the rice, tamari instead of soy sauce, but did everything else exactly as you did. (Oh yeah, i used dehydrated and rehydrated mushrooms, and jarred minced ginger, but that’s incidental.)

    This might be our new favorite, thanks for sharing it.


    • Jodi — January 24th, 2014 @ 8:23 pm

      And I baked some cookies today as well. I love vacation days!


      • Jessica — January 27th, 2014 @ 9:19 pm

        glad you liked it!

  3. #
    Kiani — January 25, 2014 @ 12:27 am

    Made this tonight – love it. Made as is except with the addition of some quinoa with the brown rice. Needed some added salt so I threw in some sea salt and garlic salt. Love it! As good as it is, next time I’ll beef it up with some more veggies so I don’t gobble it all down in one sitting!


    • Jessica — January 27th, 2014 @ 9:19 pm

      so glad you liked it!


  4. #
    natalie @ wee eats — January 27, 2014 @ 12:58 pm

    I’ve been trying to work some meat-free (or at least veggie-heavy) meals into our routine and this is one I’m definitely going to have to try. It looks AMAZING! (Also, we always have emergency cookies in the freezer. I write the baking instructions on the bag in case I’m not home when the emergency occurs- haha!)

    On another note, I can’t IMAGINE my other half getting up to actually attempt to make cookies, though. I would be convinced that I was dreaming, or the world was coming to an end at least LOL


  5. #
    Marta — February 1, 2014 @ 12:41 am

    Okay, this was my first time trying one of your recipes and I LOOOOVE this dish. Made exactly as written (with white rice) and touch more soy sauce. Used almost all of the ginger garlic mushroom water, too, and of course more sesame seeds and sesame oil…. mmmmm….sesame seed oil…. Then after I made it and ate it I went to get more mushrooms to make it again! Thanks for such a delish dish :)


    • Marta — February 1st, 2014 @ 12:44 am

      …and then I almost instagrammed you a picture of it but then got bashful because you always have such perfect pictures!!


  6. #
    Katie — April 15, 2014 @ 6:22 pm

    We *love* this recipe- it made our regular rotation for meal planning. I’ve tweaked it the last few times slightly to fit my food restrictions (egg beaters for eggs, tamari for soy sauce, and cut the brown rice down to 1/3 cup and added a head of cauliflower “rice”) but it was first making it as is that sold us on it.


  7. #
    Kari — October 31, 2014 @ 5:09 pm

    As a person who never makes the same meal twice, tonight will be the 4th time I’ve made this! I use button mushrooms and brown rice, only because that’s what is usually in the fridge/pantry. So good!


  8. #
    Jael — January 5, 2015 @ 5:54 pm

    Made this tonight and added steamed flower sprouts and stir fried bok choy and some left over pieces of teriyake chicken from last night’s dinner – super tasty! Thanks for the receipe



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