Mushroom Fried Rice

Leftover boiled rice gives us plenty of opportunity for reshaping into new avatars, doesn’t it? I had a tempting pack of button mushrooms with me and used it for this mushroom fried rice tonight.

I loved the result. With julienned carrots and baby corn to add variety of taste and texture, this mushroom fried rice made for a wholesome colorful one-pot meal.

You Need:

• Boiled rice – 2 cups, cold or at room temperature
• Carrot – 1
• Onion – 1
• Baby corn – 4 pieces
• Mushrooms – 250 grams
• Thai Kitchen red chili paste – 2 heaped teaspoons, divided 0.5+1.5
• Olive oil – 2 teaspoons

How To Make Mushroom Fried Rice:

Peel the onion. Slice it thinly from root to tip.

Scrape the carrot and cut it into matchsticks.

Chop the baby corn horizontally into disks.

Slice the mushrooms, sprinkle salt and sauté the mushroom slices in a few drops of oil. Cook on medium heat. After about five minutes, the mushroom slices would give off water, shrink a bit and turn a darker hue. At this stage, mix half a teaspoon of Thai red chili paste to the pan. Cook the mushroom slices along with red chili paste for another minute. Keep the cooked mushroom aside.

Heat the olive oil in another wide non-stick pan. Toss in the onion slices, carrots and baby corn disks and sauté for five minutes. Then gently mix in the remaining teaspoon and a half of Thai red chili paste, salt and cold boiled rice. Cook for another 6-7 minutes on medium flame, shaking and tossing the pan to turn the rice. Avoid aggressive prodding with the spatula – you don’t want the rice to crumble.

Add the sautéed and spiced mushrooms next. Mix carefully and cook the rice, veggies and mushrooms together for another couple of minutes.

That’s it. Your mushroom fried rice is ready. Dig in.

Notes:

Try out other rice-based one-pot meals: brown rice with basil walnut pesto, bell pepper rice, pineapple sweet corn rice, beetroot rice with coconut.