Let Me Tell Ya About This Miso Mushroom Crispy Rice

You know how there are certain recipes you end up making on repeat, not because they’re flashy or even actually all that pretty, but just because they hit the spot? Well, Miso Mushroom Crispy Rice is totally one of those in my house. The first time I made it (back when I tried to impress my brother’s girlfriend, who, by the way, ended up teaching me how to go easy on the oil), it was basically born from leftover rice and slightly-sad mushrooms. And now, the whole family asks for it. The biggest struggle? Not eating all the crispy bits straight from the pan before anyone else gets a taste.

Why You’ll Love This (Besides the Crispy Bottom, Obviously…)

I make this whenever I’ve got a bit too much cooked rice hanging around. My teenager is weirdly obsessed with the miso-mushroom combo; my partner can’t resist the rice that gets all golden and crunchy at the edges. It’s also a lifesaver when I’m absolutely not in the mood to fuss (which, if we’re being honest, is more often than I admit). You know those nights when no one agrees on dinner? This is one of the only things I’ve made that gets no complaints. Ok, unless I burn the bottom—but that’s fairly rare now.

What You’ll Need (With Some Wiggle Room)

About 2 cups cooked rice (leftover is perfect—day-old is even better. If I’m out of white rice, I’ve used brown or sushi rice. My uncle swears it works with quinoa, though I think that’s a stretch.)
2 big handfuls mushrooms (button, cremini, shiitake, whatever you like—sometimes I mix them if I’m feeling posh)
2 tablespoons white miso paste (I’ve accidentally used red miso. Still tasty, just a bolder vibe.)
2 tablespoons soy sauce (
“my grandmother always insisted on Kikkoman, but honestly any version works fine)
1 tablespoon sesame oil
2 teaspoons neutral oil for frying (vegetable or canola. Olive oil works, though it’s not very traditional)
1 small onion, chopped (or a few scallions, or shallots—whatever’s lurking in your crisper)
1 clove garlic, minced (sometimes I skip it if I’m rushing)
Bit of fresh ginger, grated (optional—I forget it half the time anyway)
1 teaspoon sugar (gives a little caramel edge)
A handful of chopped fresh herbs – cilantro or parsley or even chives
Sesame seeds (nice for finish but not essential)

How to Make Miso Mushroom Crispy Rice (No Sweat!)

First things first—get your rice ready. If it’s been in the fridge, give it a quick fluff/loosen with your hands. Clumpy rice is fine; you can break it up later.
Heat up a decent nonstick pan or a well-loved cast iron over medium. (I’ve been guilty of using a not-quite-large-enough frying pan, and let’s just say your kitchen counter will not thank you.)
Add the neutral oil and toss in your onions (or scallion/shallots). Let them cook until they’re just soft. I sometimes get distracted here and let them get too brown, honestly it’s still good just tastes more caramelized. Add garlic and ginger if using, just until fragrant.
Tip in your chopped mushrooms, followed by a sprinkle of salt. Mushrooms love a little salt. Cook until they’re happy and golden. Mine usually take around 6 minutes but who’s counting—give or take a minute.
In a small bowl, whisk together miso paste, soy sauce, sugar, and a tablespoon of water. (If you forget the sugar, like I do every so often, just add a tiny bit at the end—it still works out.)
Pour your miso mix over the mushrooms, stir so everything’s coated. This is where I usually sneak a taste.
Layer the rice on top. Don’t bother mixing quite yet. Drizzle the sesame oil over everything, then use the back of a spatula or a big spoon to gently nudge the rice flat. Press just enough so it forms an even layer. Don’t squash it too much unless you like it super dense.
Now wait. This is the patience part (and the part I used to rush). Let it sit, undisturbed, for about 7-10 minutes. Medium heat, maybe medium-low depending on your stove (mine runs a bit wild). You’ll start to hear crackling. Don’t panic if the sides look a bit toasty!
Once the edges are deeply golden and you can see the crispy bottom starting to peek out, turn off the heat. Either slide it out onto a plate (in theory) or just scoop out, crispy shards and all, from the pan.
Top with fresh herbs and a sprinkle of sesame seeds.
And there you go! Easily enough for 2-3 as a main, maybe a few more as a side—unless, y’know, you’re a leftover-snacker like me.

Notes (Bits I Learned the Hard Way)

If the rice sticks too much, I probably pressed it down too hard—lesson learned.
One time I used only red miso; whoa, salty! Dilute it with more water or use less, if that’s all you’ve got.
Letting the pan heat up before adding oil? Actually, I find it works better if I start from cold—but your mileage may vary.
If using brown rice, it never gets quite as crispy as white. Not a dealbreaker, just different.

Variations I’ve Messed Around With

Thrown in peas or edamame—makes it greener and a bit fresher. Kids will sometimes actually eat them this way.
Did tofu cubes another time for some extra protein—turned out pretty well! (Pan fry them first, or they just sort of blend in.)
Tried smoked paprika for a “fancy” twist. Eh, not my favorite—kind of overpowers the miso.
Oh, and adding a squeeze of lemon at the end is surprisingly nice, if you’re into tangy things.

If You Don’t Have the “Right” Equipment (Join the Club)

I always say a nonstick pan is best for avoiding major scraping disasters, but a regular skillet works fine if you use plenty of oil (and patience). In a pinch, I’ve made this in the rice cooker—I know, weird, but it works if you finish it with the “crust” setting (my old rice cooker in London had one, not sure if that’s standard).

How to Store: (If You Have Any Left!)

Keeps fine in the fridge for 2 days. Reheat in a dry skillet for max crispiness, or microwave if you must (but where does the crunch go?). Though honestly, in my house it never lasts more than a day—once, someone snuck the last piece before breakfast. (Not naming names.)

Serving Ideas (What We Like To Do)

We usually eat this hot right out of the pan, with a little extra soy sauce on the side. Sometimes I add a fried egg on top if I need it to stretch farther. If it’s a special night (or I want to feel like I’m at my favourite izakaya), I’ll do a plate of pickled cucumbers or radish on the side. Makes for a pretty legit meal.

Pro Tips, Aka Stuff I Learned The Hard Way

Don’t try rushing the crispy bottom—I once cranked the heat and, whew, burned rice is not the flavour you want. Take it slow. Go make a cup of tea.
Gently press, don’t smash. The rice is happier this way. Trust me (and my many, many pan-scrapings).
If you’re using fresh, sticky rice, let it cool a bit first. Actually, I find it works better if it’s a tiny bit dried out—less clumpy, more snap.

Questions I’ve Actually Been Asked (And My Not-So-Perfect Answers!)

Can I use instant rice?: Yep! Will it be quite as good as old-school rice? Maybe not, but it does the trick. Just cool it a bit before frying.
What if my mushrooms are a bit old?: I’ve used mushrooms with slightly wrinkly tops lots of times. Trim the ends. If they’re really slimy, chuck ‘em, though.
How can I make it spicy?: Add a squirt of sriracha or a sprinkle of chili flakes either with the mushrooms or at the very end. Or both—I won’t judge.
Is the crispy part really worth the wait?: I think so! It’s like the corner piece of lasagna or a Yorkshire pudding—everyone wants that bit. But if you’re in a rush, just stir everything together and go for a soft rice bowl vibe.
Can I freeze leftovers?: You could, but the crispiness will be a goner after thawing. I tend to just eat it all or pack it for lunch the next day.

Alright, there you go. Not everything in life has to be perfect, and sometimes the slightly-messy, tried-it-a-bunch recipes are the best kind. (Remind me to tell you about the time I dropped the rice face down on the floor…eh, never mind, another day!)

Miso Mushroom Crispy Rice