One-Pot Soy Sauce Mushroom Rice – A Savory Side or Simple Main Dish Recipe

Introduction

This One-Pot Soy Sauce Mushroom Rice is a savory, comforting dish that works beautifully as a side or a simple main. With tender mushrooms and flavorful soy sauce, it’s an easy recipe that comes together quickly in a single pot.

Ingredients

• 1 ½ cups long-grain white rice, rinsed
• 2 tablespoons unsalted butter or neutral oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 cups sliced mushrooms (cremini, button, or shiitake)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• ½ teaspoon sesame oil
• 2 ½ cups vegetable or chicken broth
• Salt and pepper to taste
• Fresh parsley or green onions, for garnish

Instructions

1. Step 1: Rinse the rice under cold water until the water runs clear. Drain and set aside.
2. Step 2: Heat butter or oil in a large pot over medium heat.
3. Step 3: Sauté the diced onion and minced garlic for 2–3 minutes until fragrant.
4. Step 4: Add the sliced mushrooms and a pinch of salt. Cook for 5–7 minutes until the mushrooms are browned.
5. Step 5: Stir in soy sauce, oyster sauce (if using), and sesame oil.
6. Step 6: Add the rinsed rice and stir to coat the grains evenly with the sauce.
7. Step 7: Pour in the broth, bring to a boil, then reduce the heat to low.
8. Step 8: Cover the pot and simmer for 18–20 minutes until the rice is tender and the liquid is absorbed.
9. Step 9: Fluff the rice with a fork, adjust seasoning with salt and pepper, and garnish with fresh parsley or green onions.
10. Step 10: Serve warm and enjoy.

Tips & Variations

• Use day-old rice if you’d like a fried rice variation with a firmer texture.
• Substitute tamari for soy sauce to make the dish gluten-free.
• Add spinach, tofu, or eggs to turn this into a more complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the rice seems dry. This dish also freezes well for up to a month—thaw in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for this recipe?

Long-grain white rice works best because it cooks evenly and absorbs flavors well. You can experiment with brown rice, but it will require a longer cooking time and more liquid.

Is oyster sauce necessary?

Oyster sauce adds a rich, savory depth but is optional. You can omit it for a vegetarian version or replace it with a mushroom-based sauce for similar umami flavor.

One-Pot Soy Sauce Mushroom Rice – A Savory Side or Simple Main Dish Recipe

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★★★★★

4.8 from 92 reviews

This One-Pot Soy Sauce Mushroom Rice is a flavorful and easy-to-make dish that can serve as a savory side or a simple main meal. Featuring tender mushrooms sautéed with garlic and onion, infused with soy and oyster sauces, and cooked with fragrant long-grain rice in a single pot, it’s a comforting and satisfying recipe perfect for any weeknight dinner.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Asian
• Diet: Halal

Ingredients

Scale 1x2x3x

Rice and Broth

• 1 ½ cups long-grain white rice, rinsed
• 2 ½ cups vegetable or chicken broth

Vegetables and Aromatics

• 1 small onion, diced
• 3 cloves garlic, minced
• 2 cups sliced mushrooms (cremini, button, or shiitake)

Oils and Sauces

• 2 tablespoons unsalted butter or neutral oil
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• ½ teaspoon sesame oil

Seasonings and Garnish

• Salt and pepper to taste
• Fresh parsley or green onions, for garnish

Instructions

1. Rinse Rice: Rinse the long-grain white rice under cold water until the water runs clear to remove excess starch. Drain well and set aside.
2. Sauté Aromatics: Heat the unsalted butter or neutral oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing for 2–3 minutes until fragrant and translucent.
3. Cook Mushrooms: Add the sliced mushrooms along with a pinch of salt to the pot. Cook for 5–7 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.
4. Add Sauces and Oils: Stir in the soy sauce, oyster sauce (if using), and sesame oil to coat the mushrooms and aromatics evenly, building a deep umami flavor.
5. Combine Rice: Add the rinsed rice to the pot and stir well to coat the grains with the sauce and vegetable mixture.
6. Add Broth and Simmer: Pour in the vegetable or chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 18–20 minutes until the rice is tender and the liquid has been absorbed.
7. Finish and Serve: Fluff the rice with a fork, taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley or green onions before serving warm.

Notes

• Use day-old rice for a fried rice variation to achieve a different texture.
• Substitute tamari for soy sauce to make this recipe gluten-free.
• Add spinach, tofu, or eggs to turn this side dish into a complete meal.
• Leftovers freeze well and can be reheated for future meals.

Keywords: mushroom rice, one-pot rice, soy sauce rice, easy side dish, vegetarian rice dish, savory rice, simple weeknight recipe