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Teriyaki Rice Pilaf with Mushrooms and Peas

When you need a unique and mouthwatering dish to serve alongside your favorite entrees, this Teriyaki Rice Pilaf with Mushrooms and Peas is just the ticket. It takes rice to another level and is certain to become amongst your most requested sides to share with family and friends.

Teriyaki Rice Pilaf With Mushrooms And Peas

Easy Teriyaki Rice Pilaf with Mushrooms and Peas Recipe

Similar to potatoes, rice is versatile and simple to transform. During Colonial days, rice was grown primarily in the low country of South Carolina and then it spread to other parts of the South Atlantic and Gulf states. Rice has been incorporated into many classic Southern dishes such as this chicken and rice casserole which remains one of my favorite family dishes. Recipes like this teriyaki rice with mushrooms and peas is perfect for me to serve as a quick and easy side dish with most any main dish entree whether it’s chicken, steak, pork or seafood. How to make easy Teriyaki Rice Pilaf:

  • Rice – Long grain rice.
  • Fats – Olive oil and sesame oil.
  • Teriyaki Sauce.
  • Mushrooms – Sliced baby portabella mushrooms.
  • Vegetables – Green onions, garlic  and frozen petite peas.
  • Seasonings – Ground ginger, crushed red pepper flakes, garlic salt and black pepper.
Teriyaki Rice Pilaf With Mushrooms And Peas

How to Make the Best Teriyaki Rice Pilaf with Mushrooms and Peas

This simple rice dish is simple enough for a weekday meal, but delicious enough to serve company.

  • Ingredients you’ll need to make homemade Teriyaki Rice Pilaf with Mushrooms and Peas: Cooked rice, frozen petite peas, baby portabella mushrooms, green onions, teriyaki sauce, garlic salt, minced garlic, red pepper flakes, ground ginger, black pepper and sesame oil.
  • Kitchen gadgets you’ll need: A large 12 inch skillet, measuring cups and spoons, a sharp knife and cutting board and a large silicone spatula or spoon for stirring.
  • You can make this teriyaki rice with soy sauce in a pinch, bu keep in mind teriyaki will lend a more complex flavor to the dish overall.
  • You can use an alternate variety of mushrooms for this rice pilaf in the same amount as the portabellas.
  • I often plan ahead for this dish by over making rice for another meal and using leftovers to make this teriyaki rice. It makes it a quick 15 minute side dish and can be made while you’re busy making the entrée of your choice.
  • Dishes to serve with Teriyaki Rice Pilaf with Mushrooms and Peas: Peach Glazed Pork Chops will bring the sweet to the salty. Asian Ramen Noodle Broccoli Slaw works beautifully as as side dish, Teriyaki Meatballs and Maple Glazed Salmon for the seafood fans. Carnivores will love my Teriyaki London Broil or pile Cashew Chicken on top.
  • Store leftover Teriyaki Rice Pilaf for up to 4 days chilled in the refrigerator.
best ever Teriyaki Rice Pilaf recipe

More Southern Style Rice Recipes to Make

Rice is a fabulous ingredient to help stretch those grocery dollars. More recipes featuring rice you may also like to try:

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Teriyaki Rice Pilaf With Mushrooms And Peas

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American, Asian Inspired
Keyword: teriyaki-rice-pilaf-mushrooms-peas
Servings: 8 servings
Calories: 189kcal
Author: Melissa Sperka


  • 16 oz sliced baby portabella mushrooms
  • 3 Tbsp olive oil
  • 6 green onion thinly sliced
  • 2 cloves garlic minced
  • 1/4 tsp ground ginger
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp garlic salt
  • 1/4 tsp black pepper
  • 4 cups cooked long grain white rice
  • 1/3 cup teriyaki sauce
  • 1 tsp sesame oil
  • 1/2 cup frozen petite peas


  • Heat a few drizzles of olive oil in a large skillet. Add the sliced mushrooms. Saute for 5-7 minutes until the mushrooms have released their juices, softened and browned. Season lightly with salt and pepper.
  • Add the sliced green onions, minced garlic, ground ginger, red pepper flakes, garlic salt and black pepper. Add additional olive oil if needed. Cook for 1-2 minutes until the onions are softened.
  • Lower the heat and add the cooked rice, teriyaki sauce and sesame oil. Continue to cook over medium until the rice is heated through..
  • Add the frozen peas and stir over low heat until the peas are crisp tender.
  • Serve immediately garnished with additional green onion, if desired.


Serving: 1serving | Calories: 189kcal | Carbohydrates: 29g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 542mg | Potassium: 314mg | Fiber: 2g | Sugar: 4g | Vitamin A: 178IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. 5 stars
    I just made this rice and oh my! I can’t stop eating forkfuls of it from the stove. I’m the only one eating it, no double dippin. Thanks for the recipe.

  2. 4 stars
    We really enjoyed this! I had some leftover rice and happened to have all the ingredients so was very happy to discover this on Pinterest! I added an egg and stir fried it in at the end. So frugal, nutritious and delicious! Thank you.

  3. 5 stars
    This was so delicious. I added cooked scrambled eggs to the rice after it was done and we ate it as an entree. My hubby loved it so much he almost finished the skilllet…lol

    1. The sesame oil adds to the combination of flavors. If you don’t have it, you can use regular oil.

  4. This looks lovely but I noticed the recipe is for up to 8 people. As there are only 2 of us how would I cut the recipe down.

    1. 8 servings is quite different than 8 people. You may be able to stretch this into 2 or 3 meals. Otherwise, you can either cut the recipe in half or freeze leftovers for another day.

  5. I am a caterer and a professional chef and I have to say I love the recipes you have. I add a little here and there but they are great recipes by them selves. You are the only web site I print recipes from-they are better then The Food Network Thank you.

    1. Hi Glen, thank you so much for such a kind note, I really consider that high praise. I’m delighted you’re enjoying my recipes visit often.

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