Oyster Mushroom and Zucchini Fried Rice

Prep time:
5 mins
Cook time:
11 mins
Total time:
20 mins


250 grams oyster mushrooms

2 Zucchini (washed & sliced)

1/3 cup crispy kale 0r baby spinach

3 tablespoon olive oil(divided)

3 cups cooked rice ( preferred one day old )

1/4 cup chopped thyme

1 teaspoon lemon juice

2,3 chopped garlic

2 tablespoon freedom spice blend

2tablespoon hempseeds or sesame seeds

Salt & pepper to taste

Oyster Mushroom Fried Rice

Fried rice is one of the best ideas for leftovers, mushroom fried rice is one of my favorite dishes to make, and I often tend to make extra rice and keep in fridge handy for a quick meals like this. I love the texture of mushrooms, love all sorts of mushrooms but had never tried oyster mushrooms until I found them in farmer’s market. Oyster mushrooms are not only beautiful to look at but they add a very unique flavor and texture to the recipe as well. The flavors of oysters accented by thyme, freedom spice blend, and tamari sauce makes this recipe an epic combo and I can assure you, this can be very addictive dish. I am sure you are going to enjoy making this Vegan, Gluten- Free and loaded with flavors left over mushroom, zucchini fried rice. Do share your creations on my social media handles !


Remove and discard the stems of Oyster mushrooms slice it in length wise to create that wow factor to this recipe

Heat one tablespoon olive oil in a non stick pan, add chopped garlic ,zucchini sauté until tender

Add oyster mushrooms, season it with salt, pepper, freedom spice blend cook for 3,4 minutes

Once done transfer vegetables on a plate and keep aside

In the same pan add oil ,tamari sauce, stir for few second, add cooked rice , chopped thyme, remaining freedom spice blend give a good mix until tamari sauce and spices gets well incorporated with rice

Transfer sautéed vegetables into rice pan, mix well season well with lemon juice, salt and pepper

Sprinkle hempseeds, crispy kale or sesame seeds and serve warm

I love to drizzle lemon and pepper infused avocado oil in the end and add some extra nuts as well


  • To make crispy kale, wash and pat dry kale leaves
  •  On a roasting  tray spread kale leaves sprinkle freedom spice blend, 1tablespoon olive oil salt and pepper on kale leaves, rub evenly and roast it for 5 minutes on 180 C until crispy. let kale leaves cool down until they turn extra crispy
  • If you plan to make this recipe with spinach then add spinach when you are tossing rice with tamari sauce. It will ensure spinach wont loose its color and nutrients
  • If you cant find oyster mushrooms can add button , shiitake mushrooms instead or mix all three together
  • You can add tofu for additional protein to this recipe or shredded chicken