Abstract: Using the rice as a medium for Ganoderma lucidum mycelium solid culture, the rice mixture was compacted into Ganoderma lucidum rice flour, so as to enhance the nutritional value of rice. Through measuring various amount of rice, medium volume, medium pH and incubation temperature according to the content of Ganoderma lucidum polysaccharides and lysine, the experiments showed that the optimal conditions of producing Ganoderma lucidum rice solid culture were obtained∶medium loading capacity:35g of rice and 45mL nutrient solution liquid/150mL flask, initial pH5, incubation temperature 26℃, and after 12days' fermentation. The polysaccharide and lysine content of the Ganoderma lucidum rice flour reached the highest, with the total polysaccharide content of 27.37%, 4.48 times more compared to the original rice, and the lysine content of 0.593%, 4.78 times more compared to the original rice.