I love any dish which has mushrooms in it, so when I saw some fresh button mushrooms in the grocery store, I bought it right away. After pondering over what to make out of it, I finally decided on mushroom fried rice. It's been a while since I made this dish. It turned out good and we thoroughly enjoyed it.
INGREDIENTS:
1. Button mushrooms - 1 lb
2. Onion - 1 big
3. Capsicum - 1/2 of 1
4. Green chillis - 4
5. Ginger - 1/4"
6. Garlic - 1 clove
7. Rice (basmati) - 2 cups
8. Soy sauce - 6 tbsp
9. Hot sauce - 1 tbsp
10. Salt - as per taste
11. Water - 4 cups
12. Oil (vegetable) - 5 tbsp
13. Sesame oil - 2 tbsp
14. Egg - 1
15. Pepper powder - 1/2tsp
16. Green Onion - for garnish
METHOD:
1. Clean (peel the top layer skin after breaking the stem) and quarter mushrooms. Do not run it under water. Chop the onion into cubes. Chop capsicum the same size as onion. Slit green chillis. Finely chop ginger and garlic.
2. Soak rice in water for 15 minutes after washing it. Boil 4 cups of water. Add a pinch of salt and few drops of oil, so the rice don't stick to eachother. Drain rice and add to water. Cook till all the water has absorbed. Turn the stove off. Fluff the rice with a fork.
3. In a pan, dry scramble the egg. Keep it aside. In the same pan heat 1 tbsp of veg oil and saute the mushrooms. They have high water content, so saute till dry.
4. In a wok or pan (make sure its spacious, so that stirring is easy) heat the remaining veg oil and sesame oil. Add chopped onion, capsicum, ginger, garlic and green chillis. Don't saute for long. They have to be crunchy. Add the mushrooms. Give a quick stir.
5. Add the soy sauce, hot sauce and pepper powder. Stir and check for salt. Add the rice alongwith the scrambled egg and mix well. Turn the stove off. Plate the dish and garnish with chopped green onions.
1. Button mushrooms - 1 lb
2. Onion - 1 big
3. Capsicum - 1/2 of 1
4. Green chillis - 4
5. Ginger - 1/4"
6. Garlic - 1 clove
7. Rice (basmati) - 2 cups
8. Soy sauce - 6 tbsp
9. Hot sauce - 1 tbsp
10. Salt - as per taste
11. Water - 4 cups
12. Oil (vegetable) - 5 tbsp
13. Sesame oil - 2 tbsp
14. Egg - 1
15. Pepper powder - 1/2tsp
16. Green Onion - for garnish
METHOD:
1. Clean (peel the top layer skin after breaking the stem) and quarter mushrooms. Do not run it under water. Chop the onion into cubes. Chop capsicum the same size as onion. Slit green chillis. Finely chop ginger and garlic.
2. Soak rice in water for 15 minutes after washing it. Boil 4 cups of water. Add a pinch of salt and few drops of oil, so the rice don't stick to eachother. Drain rice and add to water. Cook till all the water has absorbed. Turn the stove off. Fluff the rice with a fork.
3. In a pan, dry scramble the egg. Keep it aside. In the same pan heat 1 tbsp of veg oil and saute the mushrooms. They have high water content, so saute till dry.
4. In a wok or pan (make sure its spacious, so that stirring is easy) heat the remaining veg oil and sesame oil. Add chopped onion, capsicum, ginger, garlic and green chillis. Don't saute for long. They have to be crunchy. Add the mushrooms. Give a quick stir.
5. Add the soy sauce, hot sauce and pepper powder. Stir and check for salt. Add the rice alongwith the scrambled egg and mix well. Turn the stove off. Plate the dish and garnish with chopped green onions.
1 comment:
hi vini
i tried your mushroom fried rice and it turned out great. Thanks for the recipe.Waiting for more yummmy chinese recipes.
indhu
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