MUSHROOM EGG FRIED RICE
Mushroom Egg Fried Rice is an easy to make, flavourful, tasty mushroom rice with eggs. Instead of the usual style of adding scrambled eggs to the rice, raw beaten eggs are added at the final stage of cooking. This way the vegetables and rice all get coated with egg.
1 cup brown/white rice uncooked 2 cups water 1 medium onion sliced ½ cup sweet corn cooked 1 tbsp garlic paste 1 tbsp ginger paste 3 eggs whisked lightly 1 red/green chilli finely sliced 1½ cups sliced mushrooms approx 125g 2 tbsp oil 1 tsp salt ¼ tsp coarse black pepper powder 1 tbsp soy sauce ¼ cup spring onions chopped
COOK THE RICE: Wash the rice and soak it in the water for 15-20 minutes. Brown rice will require ½ cup more of water.
Drain out the rice and put the water in a pan to boil.
Add ½ tsp salt, 1 tbsp oil and the rice. Cover and cook the rice till it is done.
Let the rice cool down completely.
PREPARATION OF MUSHROOM EGG FRIED RICE: Heat remaining oil in a wide pan.
Stir fry the onions till they become slightly soft.
Add the garlic, ginger and sliced chilli.
Stir fry for a few seconds and add the mushrooms.
Stir fry the mushrooms for 1 minute.
Add the remaining salt, soy sauce and pepper powder. Mix well.
Whisk the eggs lightly.
Pour it over the rice and keep on mixing till the rice becomes a bit dry again.
Add sweet corn and mix.
Garnish with spring onion. Serve with stir fry vegetables, any manchurian dish or even on its own.
You can make this rice without the eggs.
If you use white rice then you will need less water. Brown rice usually requires more water to cook.
Add any other vegetables of your choice.
Adjust the spices according to your taste.