This shiitake mushroom fried rice with asparagus is genuinely one of those recipes that makes you feel like a kitchen genius with almost zero effort. You can make it with leftover rice from the fridge, quinoa, or any other grain you have on hand. Either way, dinner is done in 30 minutes and it tastes like takeout.
Why you will love this fried rice
This rice is as good as anything you can order from your favorite Asian restaurant, but you control every single thing that goes into it. The flavor, the vegetables, the heat level. You can toss in crispy tofu for protein, add edamame, or clean out whatever vegetables you have left in the fridge. It works every time.
Use brown rice, white rice, leftover rice from the night before, or even quinoa. Think of this as a base recipe and make it your own.
Ingredients for shiitake mushroom fried rice
- Brown rice. Less processed than white, with more fiber and nutrients. Day-old rice works best here since it is drier and fries up much better than freshly cooked rice.
- Asparagus, cut into small pieces about an inch long. Thin stalks work great here and cook fast.
- Shiitake mushrooms, 5 to 7 mushrooms, sliced. Their deep, meaty umami flavor is what makes this fried rice taste restaurant-quality. I use the stems too, but if you prefer to remove them, save them for vegetable broth or pho.
- Garlic, sliced thin so it cooks fast without burning.
- Fresh ginger, grated or minced. I prefer grated because it disappears into the rice and my kids never notice it.
- Soy sauce or tamari. Tamari keeps it gluten-free. If you skip soy entirely, coconut aminos work well.
- Sesame oil. This is what gives fried rice that distinct nutty flavor. Add it at the end with the sauce, not at the start of cooking.
- Rice vinegar. Adds brightness and balances the salty soy sauce.
- Sambal oelek or sriracha for heat. Start with a little and add more to taste.
How to make shiitake mushroom fried rice
- Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat. Add the asparagus and cook 3 to 5 minutes until tender but still crisp. Remove and set aside on a plate.
- In the same skillet, add the shiitake mushrooms without any extra oil. Stir constantly until cooked through and slightly caramelized, about 3 to 4 minutes. Remove and set aside with the asparagus.
- Add the remaining 2 tablespoons of oil to the skillet. Add the garlic and ginger and cook for 30 seconds, stirring constantly so they don’t burn.
- Add the cooked rice and stir to heat everything through evenly, about 2 to 3 minutes.
- In a small bowl, mix together the soy sauce, sesame oil, rice vinegar, and sambal oelek or sriracha. Pour over the rice and mix carefully without smashing the grains.
- Add the mushrooms and asparagus back to the skillet. Add a pinch of salt, taste and adjust seasoning.
- Serve immediately.
Tips for the best fried rice
- Use day-old rice. This is the most important tip. Freshly cooked rice is too wet and soft. Cold, dry leftover rice fries up perfectly and stays fluffy instead of clumping together.
- Get your skillet really hot. High heat is what gives fried rice that slightly smoky, restaurant-style flavor. A cold pan just steams everything instead of searing it.
- Cook the vegetables separately. Asparagus first, then mushrooms, then rice. Each ingredient stays at its best texture this way.
- Don’t move the rice around too much. Let it sit on the hot skillet for a couple of minutes so it gets a little golden before you toss it.
- Add sesame oil to the sauce, not at the start. High heat destroys its flavor. It goes in at the end so you actually taste it.
Variations and swaps
- Add any vegetables you like: peas, carrots, green beans, or broccoli all work great.
- Use any grain: brown rice, white rice, leftover rice from the fridge, or quinoa.
- Add crispy tofu for extra protein.
- No rice? Use noodles instead.
- Use this rice as the filling for Asian lettuce wraps.
- Swap shiitakes for cremini, portobello, or any mushroom you have on hand.
Other recipes you might like
- Roasted Asparagus and Lentil Salad with Dijon Vinaigrette
- Best and Easiest Vegan Asian Lettuce Wraps
- Healthy Vegan Frito Pie
- Cauliflower Fried Rice
- Creamy Vegan Coconut Rice
Shiitake Mushroom Fried Rice with Asparagus
Better than takeout and ready in 30 minutes. This vegan fried rice uses leftover rice, shiitake mushrooms, and asparagus for a simple, flavor-packed weeknight dinner.
Ingredients
- 3 tablespoons vegtable oil
- 2 cups chopped asparagus into small pieces about a handful
- 1 cup shiitake mushroom
- 2-3 cloves garlic minced
- 1 teaspoon fresh ginger, grated
- 4 cups cooked rice
- 1/4 cup soy sauce or tamari sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- a pinch of sea salt
- 1 teaspoon chili paste sambal Olek or sriracha
Instructions
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the asparagus and cook 3 to 5 minutes until tender but still crisp. Remove and set aside on a plate.
- In the same skillet, add the shiitake mushrooms without extra oil. Stir constantly until cooked through and slightly caramelized, about 3 to 4 minutes. Remove and set aside with the asparagus.
- Add the remaining 2 tablespoons of oil to the skillet. Add the garlic and ginger and cook for 30 seconds, stirring constantly so they don’t burn.
- Add the cooked rice and stir until everything is heated through, about 2 to 3 minutes.
- In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar and chili paste. Pour over the rice and mix carefully without smashing the grains.
- Add the mushrooms and asparagus back to the skillet. Add a pinch of salt, taste and adjust seasoning.
- Serve immediately.
Notes
Day-old rice works best here. Freshly cooked rice is too wet and will clump instead of frying up fluffy and loose. If you only have fresh rice, spread it on a sheet pan and refrigerate for 30 minutes before using.
Swap the shiitakes for cremini, portobello, or any mushroom you have on hand. No asparagus? Use broccoli florets, peas, or green beans instead.
Add sesame oil with the sauce at the end, not at the start. High heat destroys its flavor.
Nutrition
Serving: 234gCalories: 289kcalCarbohydrates: 53gProtein: 9gFat: 5gSaturated Fat: 1gSodium: 819mgPotassium: 393mgFiber: 4gSugar: 3gVitamin A: 507IUVitamin C: 4mgCalcium: 37mgIron: 2mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.