One-pot soy sauce mushroom rice is a simple, savory dish that brings deep umami flavor with minimal cleanup. It’s one of those comforting meals I can whip up on a busy weeknight using just pantry staples and fresh mushrooms.
Why You’ll Love This Recipe
I love this recipe because it’s fast, satisfying, and made in just one pot—less mess, more flavor. The soy sauce adds depth and saltiness, while the mushrooms bring a rich, meaty texture without needing any meat. It’s perfect on its own or served as a flavorful side. Plus, it’s totally customizable depending on what I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Long grain rice (like jasmine or basmati)
-
Fresh mushrooms (shiitake, cremini, or button), sliced
-
Soy sauce
-
Onion, chopped
-
Garlic, minced
-
Ginger, grated (optional)
-
Vegetable broth or water
-
Sesame oil or neutral oil
-
Green onions, for garnish (optional)
-
Salt and pepper, to taste
Directions
-
I heat sesame oil in a large pot over medium heat.
-
I sauté the chopped onion until translucent, then add garlic and ginger and cook for about 30 seconds.
-
I stir in the sliced mushrooms and cook until they begin to brown and release their moisture.
-
I add the uncooked rice and toast it for 1–2 minutes to enhance the flavor.
-
I pour in soy sauce and vegetable broth, stir well, and bring it to a boil.
-
I reduce the heat to low, cover the pot, and let it simmer for about 18–20 minutes, or until the rice is tender and the liquid is absorbed.
-
Once done, I fluff the rice, taste for seasoning, and top with chopped green onions before serving.
Servings and timing
This recipe serves 4–5 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
-
I’ve added tofu or edamame for extra protein.
-
A drizzle of chili oil or a sprinkle of red pepper flakes gives it a spicy edge.
-
I mix in peas, carrots, or bell peppers for more color and nutrition.
-
Sometimes I use brown rice, though it takes longer to cook.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I microwave it with a splash of broth or water, or warm it on the stovetop over low heat.
It also freezes well—just thaw overnight in the fridge and reheat as needed.
FAQs
Can I use any kind of mushrooms?
Yes, I’ve used button, cremini, shiitake, or even oyster mushrooms. I go with whatever I have or what’s freshest.
What rice works best for this recipe?
I usually use long grain white rice like jasmine. Short grain rice works too but results in a stickier texture.
Can I make this gluten-free?
Yes, I simply swap regular soy sauce for tamari or a certified gluten-free soy sauce alternative.
Is this a main dish or a side?
It works great as both. I’ve had it on its own or served it alongside grilled tofu, stir-fried veggies, or roasted meats.
Can I cook this in a rice cooker?
Definitely. I sauté the ingredients in a pan first, then transfer everything to a rice cooker and cook as usual.
Conclusion
One-pot soy sauce mushroom rice is one of those easy, go-to dishes that never fails to satisfy. It’s savory, earthy, and comforting—and I only need one pot to make it. Whether I enjoy it as a light main or a tasty side, it’s always a flavorful favorite in my kitchen.
