Mushroom fried rice | Indo Chinese Mushroom rice
Mushroom fried rice is a simple 15 minutes rice recipe, perfect for lunch or dinner and will be ready in 15 minutes. This is an Indo-Chinese rice recipe that uses Indian veggies, spices along with Chinese soya sauce.
Equipment
- Iron wok
Ingredients
- 300 g Mushrooms
- 2 large cups of cooked rice
- 4 tbsp Oil
Vegetables (chopped) & Spices:
- 1 tbsp Garlic
- 1 tbsp Ginger
- 1 cup Onion
- ¼ cup Celery
- 1 cup Mixed veggies
- Carrot + Bell pepper + frozen green peas
- 1 tsp Salt
- ¾ tsp Pepper powder
- ¼ cup Green onions
- 1 tsp Soya sauce
- 1 tsp Vinegar
Instructions
Preparation:
- Clean mushrooms with running water two to three times and pat them dry. Chop into slices, keep aside.
- Cook rice and allow time to cool down. Keep ready. You can also use leftover rice from previous meals.
- Please read the above story for detailed information about ingredients.
Recipe:
- Heat 4tbsp oil in a large tawa or wok. When the tawa is really hot add chopped ginger and garlic pieces. Saute few seconds.
- Add onions, celery and toss all few seconds at high temperatures. Also, add a cup of finely chopped mixed vegetables. I used some carrots, bell peppers and frozen green peas. Frozen is better as they can get cooked faster. Don't use dried peas.
- Next, add the sliced mushrooms and saute well for 3 to 4 minutes. Saute until the mushrooms become soft and release moisture. DO NOT USE WATER.
- Add cooked, cooled rice and mix well gently.
- Put salt and pepper powder as needed. I added around 1tsp each. If you like more spice add half a tsp of chilli sauce(it may slightly alter the taste)
- Be careful not to mush the rice while mixing. If you use wok try tossing the items to combine.
- Finally, add a tsp of light soy sauce and a tsp of vinegar. Sprinkle some green onions, toss them all.
- When rice becomes hot and absorbs the sauces & spices, switch off.
- Serve hot. Mushroom fried rice tastes as good as it is, but also a good combo with Cauliflower Manchurian.
Video
Notes
Tips:
1) Use completely cooled cooked rice.
2) Always cook at high temperatures.
3) Use lesser quantities of finely chopped mixed vegetables along with 2ith mushrooms. Don't use water to cook veggies or mushrooms.
1) Use completely cooled cooked rice.
2) Always cook at high temperatures.
3) Use lesser quantities of finely chopped mixed vegetables along with 2ith mushrooms. Don't use water to cook veggies or mushrooms.
Nutrition
Serving: 1bowlCalories: 230kcal
Tried this recipe?Let us know how it was!