Mushroom Fried Rice

 

A lot of my friends have asked for this recipe, sorry for the delay though!

 

 

 

For this you will need -

 

Refined Oil - 2 tbspn

Garlic - 5 pods, fine chopped/grated

Ginger - 3 inch long, grated

Bulb of spring onion - 5-6 nos, fine chopped

Mushroom -  about 100 gms, chopped

Carrots - 1 no, fine chopped 

Capsicum - 1/2, fine chopped

French Beans - 2 nos, fine chopped

Soy Sauce - 1 tbspn

Chilli Sauce - 1 tbspn

Ketchup - 1 tbspn

Salt - 2-3 tspns

Sugar - 1/4 tspn

Rice - 150- 200 gms, approx

Spring onion stalks for garnish

 

Method -

 

Cook rice separately in a cooker or open pot so that the grains are separate. Add 1 tbspn oil to this, mix well and keep aside.

 

In a wok, add the remaining oil and allow to heat. Then add the garlic and the ginger. Cook on medium heat till ginger turns dark brown, almost on the verge of getting burnt but obviously not burnt :) This will give that lovely dark brown colour to the rice and a fragrant ginger flavour! As the ginger turns brown, add the spring onion bulbs and turn them pink. Now add the mushrooms, capscicum, carrot and french beans. Keep on stirring till the veggies are half cooked. You can add salt to make them cook faster, also add the sugar to keep the colour of the veggies intact. Once they are cooked yet crunchy, add the soy, chilli sauces and the ketchup. Give it a quick stir and add the rice, little by little, so each grain gets coated with the sauce. This should be done on high heat and real quick. This is because, now the longer the veggies are on the pan, they will overcook and the rice also will start turning brittle and hard. So do it as fast as you can and turn off the gas. Garnish with green sprigs of the spring onion and serve!