Mushroom Coconut Fried Rice

A lovely warm bowl of juicy mushroom creamy coconut fried rice – incredibly tasty and the perfect way of using up leftover rice – delicious!

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I have a lovely warm bowl of juicy mushroom fried rice with creamy coconut for you–it’s just the dish I want when I need something speedy, comforting and nourishing.
I’ve used leftover rice here, and it’s perfect to have up your sleeve for using up leftovers–but it’s absolutely worth cooking up a pot of rice, especially to make this.

This is such a simple recipe, but I think that the combination of garlic, ginger, hoisin, tamari, miso and coconut works like a dream. Add in some earthy mushrooms, rice and a drizzle of toasted sesame oil and it tastes fantastic.

I also like to add crushed salted peanuts for extra crunch.

I hope you enjoy xx.

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Mushroom Coconut Fried Rice

A lovely warm bowl of juicy mushroom creamy coconut fried rice - incredibly tasty and the perfect way of using up leftover rice - delicious!
Prep time: 15 minutes
Cook time: 20 minutes
2-4 servings
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For the mushrooms and rice

  • 1 red onion sliced
  • 1 tbsp rapeseed oil
  • 3 cloves garlic sliced
  • Thumb size ginger grated
  • 300 g mushrooms of choice chopped
  • 240 g cooked rice–I used 1/2 white basmati and 1/2 whole grain
  • 2 tbsp hoisin sauce
  • 1 tsp mirin
  • 2 tbsp Tamari
  • 2 tsp brown rice miso
  • 3 tbsp coconut milk
  • 3 tbsp coconut cream or yogurt
  • Pinch sea salt
  • 1 tbsp toasted sesame oil
  • Pinch chilli flakes
  • Squeeze lime juice

For the toppings

  • 1 bunch of spring onions chopped
  • 1 tbsp rapeseed oil
  • 250 g mushrooms chopped
  • 1 tbsp toasted sesame oil
  • 1/2 sea salt
  • Sesame seeds toasted
  • 2 spring onions sliced
  • Fresh coriander


  • In a large frying pan, fry the onion with the oil on a medium heat until soft and caramelising. Now add in the garlic & ginger and fry for a further minute.
  • Now add in the mushrooms and cook for 4-5 minutes until soft.
  • Next, add in the rice, hoisin, mirin, tamari, miso and coconut milk, stir to combine and cook for 5 minutes.
  • In a separate pan, fry the spring onion with oil on a low to medium heat until soft. Now add the mushrooms and cook until soft. Add the toasted sesame oil and season with salt.
  • Finally, stir in the coconut cream, salt, toasted sesame, chilli flakes and lime juice.
  • Top with mushrooms, sesame seeds, spring onions and fresh coriander.
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9 Responses

  1. This looks yummy. What do you serve it with? My husband is happy to eat vegan with me but this kind of rice dish wouldn’t sustain him for long, he gets hungry soon after. Have you tried adding a higher protein source to this dish, other than the crushed peanut garnish? I wondered what would work well with this dish, without spoiling it

    1. Hi Teresa
      Absolutely, its pretty filling but its super delicious served with any of my dals or chickpea curry for more protein.
      Lots of love, Niki xx

  2. I love this recipe! Although I cook it more risotto style, by adding mushrooms, and after they are done, rice and water with all other ingredients and let it steam! It’s a wonder! Thank you very much!

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