When you want a flavorful side dish that stands out, this Teriyaki Rice Pilaf with Mushrooms and Peas delivers big flavor with minimal effort.
It’s savory, slightly sweet, and layered with umami from earthy mushrooms, crisp peas, and aromatic seasonings.
The teriyaki sauce ties everything together with its signature glossy finish, making it the kind of dish you’ll want to make on repeat.
Rice pilaf is already a classic, but this version takes it up a notch with Asian-inspired flair.
Whether served alongside chicken, steak, seafood, or pork, this dish complements just about any main course and easily becomes the star of the plate.
The best part? It’s ready in about 15 minutes if you have leftover rice on hand, which makes it both weeknight-friendly and impressive enough for guests.
Why You’ll Love This Recipe
- Quick & easy – Especially if you use pre-cooked rice, it’s ready in minutes.
- Packed with flavor – Savory mushrooms, sweet peas, garlic, and ginger blend beautifully with teriyaki sauce.
- Versatile side dish – Pairs well with chicken, steak, pork, seafood, or vegetarian mains.
- Customizable – Swap the mushrooms, adjust spice levels, or use soy sauce if teriyaki isn’t on hand.
- Make-ahead friendly – Perfect way to repurpose leftover rice into a brand-new dish.
- Crowd-pleaser – A guaranteed hit at family dinners, potlucks, or holiday spreads.
Ingredient Notes
- Cooked Rice – Long-grain white rice works best for pilaf, but jasmine or basmati rice will add a fragrant touch. Day-old rice is ideal since it’s firmer and won’t clump.
- Mushrooms – Baby portobello mushrooms give this dish richness and depth. Button mushrooms, shiitake, or cremini are great substitutes.
- Frozen Petite Peas – Add sweetness and color while balancing the teriyaki flavor. No need to thaw—just stir them in.
- Teriyaki Sauce – Brings sweet-savory umami. Store-bought works, but homemade will make it shine. Soy sauce can be substituted, though it will be less complex.
- Green Onions – Add freshness and mild bite; leeks or shallots can also be used.
- Garlic & Ginger – Aromatics that infuse the rice with warmth and spice. Fresh is best, but ground ginger works in a pinch.
- Sesame Oil & Olive Oil – Sesame oil provides nutty depth, while olive oil balances with a neutral base.
- Seasonings – Garlic salt, crushed red pepper flakes, and black pepper add heat and balance. Adjust to taste.
Ingredients (Serves 4–6)
- 4 cups cooked long-grain rice (preferably day-old)
- 1 tablespoon olive oil
- 1 teaspoon toasted sesame oil
- 1 cup baby portobello mushrooms, sliced
- 1/2 cup frozen petite peas
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground ginger (or 1 tablespoon fresh grated ginger)
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- 1 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 1/4 cup teriyaki sauce (plus more to taste)
Step-by-Step Instructions
Step 1: Heat the Oils
In a large skillet, heat the olive oil and sesame oil over medium heat until shimmering.
Step 2: Cook the Vegetables
Add sliced mushrooms and sauté for 4–5 minutes until golden and tender. Stir in garlic and green onions, cooking for about 1 minute until fragrant.
Step 3: Season the Mixture
Add ground ginger, crushed red pepper flakes, garlic salt, and black pepper. Stir to coat the vegetables in the aromatics.
Step 4: Add Rice & Sauce
Stir in the cooked rice and pour teriyaki sauce over the mixture. Toss everything together, breaking up any clumps, until the rice is evenly coated and heated through.
Step 5: Add the Peas
Stir in frozen peas and cook for another 2–3 minutes, just until bright green and warmed through. Taste and adjust seasonings or add more teriyaki sauce as desired.
Step 6: Serve
Transfer to a serving bowl and garnish with additional green onions or sesame seeds, if desired. Serve hot alongside your favorite entrée.
Expert Tips & Variations
- Make it spicy – Add extra red pepper flakes or a drizzle of sriracha for heat.
- Change up the veggies – Bell peppers, carrots, or broccoli florets make excellent additions.
- Add protein – Stir in diced chicken, shrimp, or tofu to turn it into a one-pan meal.
- Soy sauce option – If you don’t have teriyaki, use soy sauce with a splash of honey or brown sugar for sweetness.
- Use leftover rice – Cold, day-old rice works best because it doesn’t clump. Fresh rice can make the pilaf mushy.
What to Serve With Teriyaki Rice Pilaf
This pilaf pairs perfectly with both Asian-inspired and classic comfort dishes:
- Peach Glazed Pork Chops for a sweet-and-savory combo
- Maple Glazed Salmon or Teriyaki Meatballs for a seafood or Asian main
- Cashew Chicken or Teriyaki London Broil for a hearty, flavorful dinner
- Asian Ramen Noodle Broccoli Slaw for a light, crunchy sidekick
Storage Instructions
- Refrigerate – Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat – Warm in a skillet with a splash of water or teriyaki sauce to revive the texture. Microwave works too.
- Freeze – Freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat as above.
Nutrition Estimate (per serving, based on 6 servings)
- Calories: ~220
- Protein: 6g
- Carbohydrates: 38g
- Fat: 5g
- Fiber: 3g
- Sodium: ~600mg
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