Broccoli Mushroom Stir Fry

Need a quick weeknight dinner that’s fresh, filling, and packed with flavor? This broccoli mushroom stir fry brings it all to the table with minimal effort.

It’s savory, garlicky, and loaded with tender mushrooms, crisp broccoli, and perfectly cooked rice tossed in a sesame-soy stir fry sauce that soaks into every bite.

What Makes This Stir Fry So Good

This is one of those meals that comes together fast and uses simple ingredients but still tastes like something you’d get from your favorite takeout spot. The portobello mushrooms give it a rich, meaty texture and the sesame oil and soy sauce combo brings that signature flavor we all love in a stir fry.

You can easily make this one your own. Swap the white rice for brown or jasmine and add in carrots, snap peas, or even tofu if you want to bulk it up. The leftovers are just as good the next day and I often eat it for lunch.

Ingredients

• 3 tablespoons vegetable oil, divided
• ½ cup diced onion
• 1 tablespoon minced garlic
• 6 oz fresh portobello mushrooms, cut into 1-inch pieces
• 1 broccoli crown, cut into small florets
• 3 tablespoons soy sauce, divided
• 2 tablespoons sesame oil
• 1 tablespoon rice wine vinegar
• Salt and pepper, to taste
• 1 cup cooked rice
• Crushed red pepper flakes, for serving (optional)

How to Make Broccoli Mushroom Stir Fry

Start by heating 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the diced onion and minced garlic and sauté for about 5 minutes until the onion is tender and fragrant.

Once done, remove the onion and garlic from the pan and set them aside.

In the same skillet, add another tablespoon of oil and the chopped mushrooms. Cook for about 5 minutes, stirring occasionally, until the mushrooms are browned and tender. Season with salt and pepper and stir in 1 tablespoon of soy sauce.

Remove the mushrooms from the pan and add them to the onion and garlic mixture.

Next, add the final tablespoon of oil to the skillet along with 1 tablespoon of soy sauce and the broccoli florets. Cook for about 2 to 3 minutes, just until the broccoli starts to brown slightly but still has a bite to it.

Pour in the remaining tablespoon of soy sauce along with the rice wine vinegar and sesame oil. Add the cooked rice, mushrooms, onions, and garlic back into the skillet.

Stir everything together and cook for another 3 minutes until heated through and evenly coated in sauce.

Serve immediately and top with crushed red pepper flakes if you want a little heat.

Tips, Variations & Serving Ideas

This is a great base recipe that you can build on or keep simple. Here are a few easy ways to switch it up:

• Add cooked chicken, shrimp, beef, or tofu if you want more protein.
• Try swapping the regular rice for cauliflower rice. It’s a great alternative and still super satisfying. If you’ve never had it before, start with something fun like this loaded riced cauliflower or this cheesy loaded cauliflower casserole.
• Serve with egg rolls (the frozen ones are pretty good and quick), potstickers, garlic sesame noodles, or a bowl of miso soup to round out the meal.
• Spice things up with a drizzle of sriracha or chili oil.

Storage Info

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or the microwave until warmed through. This stir fry makes a great next-day lunch too.

More Easy Skillet & Veggie Recipes

If you’re into quick skillet dinners and veggie-packed meals, here are a few more recipes you might want to try next:

• Air Fryer Chicken and Broccoli – Crispy, juicy, and done fast in the air fryer with minimal cleanup.
• Cauliflower and Mushrooms – A simple veggie side that’s big on flavor and pairs with anything.
• Cauliflower Chicken Fried Rice – A low-carb twist on takeout that’s perfect for meal prep or busy nights.
• Salt and Pepper Chicken – Want to bulk up this stir fry? Toss in some crispy salt and pepper chicken for the ultimate combo.