Miso Mushroom Crispy Rice

I love making this miso mushroom crispy rice when I want something savory, deeply flavorful, and full of satisfying texture. The crispy golden rice contrasts beautifully with tender, umami-rich mushrooms coated in a miso glaze. I find this dish perfect as a comforting main or a flavorful side.

Why You’ll Love This Recipe

I appreciate how the crispy rice adds incredible texture to the dish. It turns simple cooked rice into something exciting and golden.

I also enjoy the rich depth that miso brings to the mushrooms. The combination feels balanced, earthy, and comforting without being heavy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cooked jasmine or short-grain rice, chilled
olive oil or sesame oil
mushrooms, sliced
garlic, minced
fresh ginger, grated
white or yellow miso paste
soy sauce
rice vinegar
honey or maple syrup
green onions, sliced
sesame seeds
salt
black pepper

Directions

1. I start by heating oil in a large skillet over medium heat.

2. I press the chilled rice into an even layer in the skillet and let it cook undisturbed for about 6–8 minutes until the bottom becomes golden and crispy.

3. I carefully flip sections of the rice and cook the other side until crisp. Then I remove it from the pan and set it aside.

4. In the same skillet, I add a little more oil if needed and sauté the sliced mushrooms until they release moisture and become golden.

5. I stir in minced garlic and grated ginger, cooking until fragrant.

6. In a small bowl, I whisk together miso paste, soy sauce, rice vinegar, and honey or maple syrup.

7. I pour the miso mixture over the mushrooms and let it simmer for a few minutes until slightly thickened.

8. I spoon the miso mushrooms over the crispy rice.

9. I garnish with sliced green onions and sesame seeds before serving.

Servings and Timing

This recipe typically serves 4 people.

Prep time: 15 minutes
Cook time: 20–25 minutes
Total time: Approximately 35–40 minutes

Variations

I sometimes add baby spinach or bok choy to the mushrooms for extra greens. If I want a bit of heat, I mix in chili flakes or drizzle chili oil on top.

For added protein, I top the dish with a fried egg or crispy tofu. I also enjoy using mixed wild mushrooms for deeper flavor.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.

When reheating, I warm the rice in a skillet to bring back some crispness. I avoid microwaving for too long since it can soften the rice texture.

FAQs

Can I use freshly cooked rice?

I prefer chilled rice because it crisps better in the skillet.

What type of miso works best?

I usually use white or yellow miso for a balanced, slightly sweet flavor.

How do I keep the rice crispy?

I press it firmly into the pan and avoid stirring too early so it forms a golden crust.

Can I make this gluten-free?

Yes, I use gluten-free soy sauce or tamari to keep it gluten-free.

What mushrooms work best?

I enjoy cremini, shiitake, or oyster mushrooms for their rich flavor.

Conclusion

I truly enjoy making this miso mushroom crispy rice because it delivers bold, savory flavor with an irresistible crispy texture. The combination of golden rice and umami-packed mushrooms creates a dish that feels both comforting and exciting. Whenever I want something simple yet deeply satisfying, this is the recipe I love to prepare.