Mushroom Fried Rice

Ingredients (Serves 3)

1. Basmati rice – 1 cup (Soaked in enough water for 20 minutes and then drained)

    Oil – 1 tbsp

    Curry powder – 1 tsp

    Salt – To taste

    Water – 1.5 cup

2. Oil – 1.5 tbsp

3. Onion – 1/2 cup, thinly sliced

4. Carrot – 1/3 cup, chopped

    Green beans – 1/4 cup, chopped

5. Corn – 2 tbsp (optional)

     Fresh / frozen green peas – 2 – 3 tbsp

6. Button mushroom / cremini mushroom – 1.5 cup, chopped

7. Worcestershire sauce – 2.5 – 3 tbsp

    Soy sauce – 1 tsp

8. Fresh ground black pepper – 1/2 tsp

9. Salt – To taste

10. Spring onion –  3 tbsp, to garnish

Method

1. Heat 1 tbsp oil in a heavy-bottomed pan. Add drained rice, 1 tsp curry powder and saute for 1 – 2 minutes. Next add 1.5 cup water, enough salt and cook rice until done. Set aside to cool down (you can spread the cooked rice on a wide plate).

2. Heat 1.5 tbsp oil in a wok/ pan at high heat. Add onion and stir-fry until golden. Next add carrot, green beans and stir-fry for 1 minute. Add corn, green peas and stir-fry for a minute. Add chopped mushroom and stir-fry for a few minutes. Add Worcestershire sauce, soy sauce and mix well. Stir-fry for a minute or two. Finally add cooked rice and mix well. Add fresh ground black pepper. Stir-fry for a minute. Taste-check for salt.  Switch off. Garnish with spring onion. Serve hot with vegetable manchurian, kung pao chicken, chilli chicken, lemon pepper prawns etc.

Recipe Courtesy – Nikhila Anand