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!
- Boiled rice – 2 cups
- Carrot – 1
- Onion – 1
- Baby corn – 4 pieces
- Mushrooms – 250 grams
- Thai Kitchen red chilly paste – 2 heaped teaspoons
- Olive oil – 2 teaspoons
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 chilly 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 chilly 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.