Mushroom & Rice 20-Minute Leftover Makeover

photo of a plate of rice with mushrooms and cilantro with text that reads mushroom and rice leftover makeover

Haven’t we all had leftover rice we didn’t know what to do with? Add it to sauteed veggies and cilantro, and you get a whole new dish. It’s fast, easy, and tasty.

This dinner dish is a great side as-is or served with a salad or protein of your choice. And you can use any veggies you want if you don’t have mushrooms handy.

Recipe Backstory

I made this particular dish on a busy school night when I challenged myself to make dinner in under 30 minutes. While this was going, I heated up some peas and made a quick pan of tacos with leftover beans, tortillas, and cheese. This one’s definitely one to keep in our regular dinner rotation.

Ingredients & Equipment

Jump to the recipe below for exact amounts.

  • ingredients: olive oil, rice vinegar, mushrooms, salt, cumin seeds, leftover or cooked rice, and cilantro
  • equipment: cast iron skillet or pan of choice


If you have leftover rice, get it out and keep it close by. If you don’t have leftover rice, then get your rice cooking before you start your prep.

Prep for this dish is pretty simple. Chop mushrooms into bite-sized pieces (about 1/4 x 1/2 inches).


Start by heating your olive oil in the skillet at medium-high heat. This takes about 1-3 minutes, depending on your stove and pan.

Once your oil is starting to sizzle, add your chopped mushrooms and rice vinegar.

Sautee chopped mushrooms until tender, stirring occasionally. This takes about 8 minutes.

Add salt and cumin seeds and stir well.

Add leftover or cooked rice, turn down to low-medium heat, and stir well. Cook until your rice is heated (about 3-5 minutes)

Once your rice is heated, stir in your cilantro and remove your pan from heat.

You’re Done! Enjoy!

It really is that easy!

The toasted cumin seeds and cilantro give this dish so much flavor. It’s warm, filling, and goes complements so many other dinner dishes.

Recipe Video Recap

close-up photograph of rice and mushrooms tossed with herbs

Mushroom & Rice 20-Minute Leftover Makeover

Haven't we all had leftover rice we didn't know what to do with? Add it to sauteed veggies and cilantro, and you get a whole new dish. It's fast, easy, and tasty.
Prep Time 5 minutes
Cook Time 15 minutes
Course Dinner, Lunch, Side Dish
Cuisine American
Servings 6 half-cup servings
Calories 407 kcal


  • cast iron skillet or pan of choice


  • 3 tbsp olive oil
  • 2 tsp cumin seeds
  • ¼ tsp salt
  • 2 cups chopped mushrooms about ¼ x ½ inch
  • 3 cups leftover rice or cooked rice
  • 1/2 cup chopped cilantro leaves and stems


  • Heat oil in cast iron skillet or pan of choice on medium-high heat.
  • Add mushrooms and rice vinegar. Sautee mushrooms until softened (about 8 minutes), stirring occasionally.
  • Add cumin seeds and salt. Stir to mix in seasoning.
  • Add rice and turn down heat to low-medium heat.
  • Stir until combined.
  • Cook an additional 3-5 minutes to heat the rice.
  • Toss in cilantro and remove pan from heat.
  • Serve as a main or side dish.
Keyword Leftover Makeover, Quick

Nutrition Information

Serving: 6 1/2 cup servings

  • Calories 407
  • Total Fat 7.9g
  • Saturated Fat 1.2g
  • Cholesterol 0mg
  • Sodium 105mg
  • Total Carbohydrate 75.1g
  • Dietary Fiber 1.5g
  • Total Sugars 0.5g
  • Protein 7.5g
  • Vitamin D 84mcg
  • Calcium 33mg
  • Iron 5mg
  • Potassium 200mg

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