Mushroom fried rice
Mushroom fried rice recipe is an Indo-Chinese rice recipe made with basmati rice, sauteed mushrooms and other Indian spices.
Yield: 2 to 3 people
Calories: 540kcal
Materials
For Pressure cooking rice:
- 2 cups Basmati rice use regular Sona masuri rice if basmati is not available
- 2.5 cups Water
- 1 tsp Cooking oil
- Pinch of salt
Other Ingredients for making mushroom fried rice:
- 200 gms White button mushrooms or 6 to 7 pieces of mushrooms
- Few cloves of Garlic finely chopped
- 2 Green chillies vertically slit
- 1 Onion finely chopped
- ½ Red bell peppers cut in small cubes
- ½ cup Carrots chopped
- ½ cup French beans chopped
- 1 tbsp Vinegar
- ½ tbsp Soya sauce you can use 1 tbsp if you like the sour taste
- Salt per taste
- 2 tbsp Cooking oil
- Pinch of black pepper powder
- 1 tsp Julienne ginger
Instructions
For cooking rice:
- Take 2 cups of long grain basmati rice in a large bowl and rinse it under the running water.
- Soak the rinsed rice for about 4 to 5mins in hot or warm water.
- Now, drain the water and add the rice in a pressure cooker along with 2.5 cups of water.
- Then, add a tsp of salt or as per your taste.
- Also, add a tsp of cooking oil in the pressure cooker and cook the rice on medium-low flame for 1 whistle.
For making Mushroom fried rice:
- Till the rice is getting cooked, wash the mushroom buttons and wipe it with a kitchen towel.
- Cut the mushroom and other veggies into thin slices.
- In a large thick bottom pan or kadhai, heat 1 tbsp of oil.
- When the oil is hot, add the sliced mushrooms into the kadhai and stir fry it on medium-high flame.
- Once done, reduce the flame to low and remove the sauteed mushrooms on a plate. Do not overcook the mushroom.
- In the same kadhai, heat 1 tbsp oil and add in the finely chopped garlic and vertically slit green chillies and stir fry on high flame till the raw smell of garlic goes away.
- Then, add finely chopped onions and stir fry it for 2 minutes till it turns translucent.
- Now, add chopped veggies - red bell peppers, french beans and carrots.
- Mix all the ingredients nicely and stir fry on medium-high flame for 3 to 4 minutes. Do not overcook the veggies, they should retain some crunchiness.
- Then, add sauteed mushrooms into the kadhai and salt as per taste. Use salt accordingly, because we have already added salt while cooking rice.
- Mix and saute all the ingredients and add 1 tbsp of vinegar.
- Add ½ tbsp of soya sauce (you can add more if you like).
- Mix the soya sauce and vinegar with all the veggies into the kadhai.
- Now, lower the flame and add cooked rice into the kadhai with a pinch of black pepper powder and julienne ginger.
- Mix the rice with veggies gently to avoid rice getting broke or mushy.
- Mushroom fried rice is ready to be served hot garnished with greens of spring onion and coriander leaves.