Mushroom Fried Rice

1 Aug

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.

You Need:

  • Boiled rice – 2 cups
  • Carrot – 1
  • Onion – 1
  • Baby corn – 4 pieces
  • Mushrooms – 250 grams
  • Thai Kitchen red chili paste – 2 heaped teaspoons
  • Olive oil – 2 teaspoons

How To:

Slice the onions from root to tip.

Scrape the carrot and cut it into matchsticks.

Chop the baby corn into disks.

Slice the mushrooms, sprinkle salt and saute them in a few drops of oil, till they give off water. Mix half a teaspoon of the Thai red chili paste and cook for another minute. Keep aside.

Heat the olive oil in a wide non-stick pan. Toss in the onion slices, carrots and baby corn and sauté for 5 minutes. Then gently mix in the remaining 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 mushrooms next, mix carefully and cook for another couple of minutes.

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


One Response to “Mushroom Fried Rice”

  1. Tadka Pasta August 4, 2011 at 12:23 AM #

    Nice! Been wanting to use up the last of the chilly paste and this looks like an excellent way to do it.

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