Can I use brown rice for One Pot Soy Sauce Mushroom Rice?

Yes, but you'll need to adjust the cooking time and liquid ratio. Brown rice takes longer to cook and absorbs more liquid than white rice. For best results, use 1 cup of brown rice to 2¼ cups of liquid, and simmer for 35–40 minutes. The nutty flavor of brown rice pairs well with the umami-rich mushrooms and soy sauce, making it a hearty and nutritious option.

Is One Pot Mushroom Rice good for meal prep?

Absolutely. One Pot Soy Sauce Mushroom Rice stores well in the fridge for up to 4 days and freezes for up to 2 months. It reheats beautifully and doesn’t lose flavor, making it perfect for batch cooking and easy lunches throughout the week. Store in airtight containers and portion it out for quick grab-and-go meals.

Can I make One Pot Mushroom Rice without oil or butter?

Yes, you can sauté your aromatics and mushrooms in a splash of water or broth instead of oil. While you’ll lose a bit of richness, the soy sauce and mushrooms will still provide plenty of flavor. Nonstick or ceramic pots work best for oil-free cooking to prevent sticking and burning.

One Pot Soy Sauce Mushroom Rice – The Best 30-Minute Weeknight Dinner

Description

This One Pot Soy Sauce Mushroom Rice is a savory, umami-packed meal featuring tender mushrooms, perfectly cooked rice, and rich soy sauce—all made in a single pot. Ideal for busy weeknights, it delivers bold Asian-inspired flavor with minimal cleanup and maximum comfort.

Ingredients

1 tablespoon vegetable oil (or sesame oil for added flavor)
2 cups mushrooms (shiitake, cremini, or a mix), sliced
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 cup white rice, rinsed
1 ½ cups vegetable broth or water
2 tablespoons light soy sauce (or tamari for gluten-free)
1 tablespoon dark soy sauce (optional, for deeper color)
Salt and pepper to taste
Chopped scallions or sesame seeds for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Sauté the Aromatics and Mushrooms: In a large pot or deep skillet, heat oil over medium heat. Add garlic and ginger, cooking for 1 minute until fragrant. Add sliced mushrooms and sauté for 5–7 minutes until browned and tender.
Add and Toast the Rice: Stir in the rinsed rice and toast for 2 minutes, allowing it to absorb the mushroom flavor.
Add Liquid and Simmer: Pour in vegetable broth, light soy sauce, and dark soy sauce. Stir to combine, bring to a boil, then reduce heat to low. Cover and simmer for 15–18 minutes until the rice is tender and liquid is absorbed.
Rest and Fluff: Turn off heat and let sit, covered, for 5 minutes. Fluff rice gently with a fork.
Garnish and Serve: Taste and adjust seasoning if needed. Garnish with scallions or sesame seeds before serving.

Notes

To add protein, toss in tofu or a soft-boiled egg. Want more texture? Add blanched greens or lightly steamed vegetables at the end. For stronger umami flavor, rehydrate and use dried shiitake mushrooms along with the soaking liquid.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: One Pot
Cuisine: Asian Inspired