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Spinach & Mushroom Fried Rice

A healthy, easy and flavourful Indian-style spinach and mushroom fried rice — perfect for a quick lunch or dinner.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 people
Course: Dinner, lunch, Main Course
Cuisine: Indian, Vegetarian
Calories: 350

Ingredients
  

Ingredients
  • 1 cup cooked basmati rice preferably cooled or leftover rice
  • 1 cup fresh spinach leaves (palak) rough chopped
  • 1 cup sliced button mushrooms cleaned and sliced
  • 1 tbsp oil (olive oil or vegetable oil)
  • 2 cloves garlic finely chopped
  • ½ green chilli slit (optional, for mild heat)
  • ¼ tsp black pepper powder or to taste
  • ½ tsp salt or to taste
  • 1 tsp soy sauce (low sodium if available) optional, for light flavour

Equipment

  • pan or wok

Method
 

  1. If you don’t have cooked rice already, cook 1/2 cup raw basmati rice with 1 cup water until done, then spread on a plate and let it cool fully. Using cooled rice helps avoid sticky fried rice.
  2. Heat the oil in a pan or wok on medium heat. Add chopped garlic and slit green chilli (if using). Sauté for about 30 seconds till garlic becomes aromatic.
  3. Add the sliced mushrooms to the pan. Stir-fry on high heat till mushrooms soften and release moisture. Continue till most of the water evaporates and mushrooms turn slightly golden.
  4. Add chopped spinach leaves. Stir well and cook until spinach wilts — this takes about 1–2 minutes.
  5. Sprinkle salt and black pepper. If using soy sauce, drizzle it now and mix gently so mushrooms and spinach coat evenly.
  6. Add cooled cooked rice. Gently toss everything together on medium-high heat so rice grains separate and mix well with mushrooms and spinach. Stir for about 2–3 minutes.
  7. Taste and adjust seasoning as needed. Once everything is heated through and combined well, turn off the heat.
  8. Serve spinach and mushroom fried rice hot. Goes well with a side of plain yogurt or light cucumber raita.

Notes

For more fibre and nutrients, add chopped bell pepper or peas. Use leftover rice to save time. Low sodium soy sauce keeps it more diet-friendly.