Chili Garlic Mushroom Rice (Printable)

Savory chili-garlic mushrooms, jasmine rice, and crisp bok choy come together for a quick, spicy weeknight meal.

# What You’ll Need:

→ Produce

01 - 1 pound cremini or button mushrooms, sliced
02 - 4 cups bok choy, washed and chopped
03 - 1 medium onion, finely chopped
04 - 4 garlic cloves, minced
05 - 2 to 3 red chili peppers, finely sliced
06 - 2 green onions, sliced, for garnish

→ Grains

07 - 2 cups jasmine or long-grain rice, rinsed

→ Sauces & Condiments

08 - 3 tablespoons soy sauce or tamari
09 - 1 tablespoon sesame oil
10 - 1 tablespoon vegetable oil
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon chili paste such as sambal oelek

→ Seasonings

13 - 1 teaspoon fresh ginger, grated
14 - Salt and freshly ground black pepper, to taste

→ Optional Toppings

15 - 1 tablespoon toasted sesame seeds
16 - Fresh cilantro leaves

# How-To Steps:

01 - Cook the rice in a medium saucepan according to package instructions. Fluff with a fork and set aside.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add chopped onion and sauté for two minutes until translucent.
03 - Incorporate minced garlic, grated ginger, and sliced chili peppers into the pan. Stir-fry for one minute until aromatic.
04 - Add sliced mushrooms and cook for five to six minutes, stirring occasionally until mushrooms are browned and tender.
05 - Add chopped bok choy to the pan and cook for two to three minutes until the greens are wilted yet remain crisp.
06 - Reduce heat to medium. Add the cooked rice, soy sauce, sesame oil, rice vinegar, and chili paste. Toss to fully combine and heat through.
07 - Add salt and freshly ground black pepper as desired.
08 - Remove from heat. Top with sliced green onions, toasted sesame seeds, and cilantro if desired. Serve immediately.

# Expert Advice:

01 -
  • The mushrooms soak up every bit of flavor, almost like they were meant for soy and chili.
  • Clean-up is a breeze, and you can riff on the veggies if something calls to you from the crisper.
02 -
  • If your mushrooms crowd the pan, they'll steam instead of brown—work in batches for the best texture.
  • Don't rush tossing in the rice; letting the veg catch a bit of color first boosts the dish by miles.
03 -
  • Let your skillet get properly hot before adding mushrooms for a golden edge, not soggy bits.
  • A final drizzle of sesame oil after cooking makes the whole kitchen smell incredible.

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