I often have Mushroom Fried Rice whenever I go to a Chinese restaurant but the truth is that it is quite challenging to make this dish at home. You will also notice that when made at home this dish will have a huge difference in taste. The most important thing is to add a sufficient quantity of mushrooms so that you can taste stir fried mushrooms in every bite. Moreover, as compared to the restaurants you will find it very economical to make it at home as it will turn out to be tasty and will serve 4 to 5 people.
This dish is quick to prepare if you have cooked rice available. I generally cook some extra rice and keep it refrigerated overnight. As a result I can prepare fried rice within 10 to 15 minutes the next day. This dish is also a good way to utilize any leftover rice.
Equipment and Utensils
Flat metal spoon
250 grams (1 cup) Rice washed
200 grams (2 cups) Mushrooms cleaned and thinly sliced
2 tablespoons finely chopped Carrot
2 tablespoons finely chopped French Beans
1 tablespoon Garlic finely chopped
½ tablespoon Ginger finely chopped
1 teaspoon Salt
½ teaspoon Black Salt
1 teaspoon Black Pepper Powder
2 teaspoons Soya Sauce
½ teaspoon Vinegar
Pinch of Sugar
Pinch of Ajinomoto
2 tablespoons Vegetable Oil
Take enough water in a sauce pan and keep it on high flame.
When water starts boiling add rice. Let it boil for 7 to 8 minutes.
Check the rice grains by rolling them between your fingers, they should be firm.
Don’t overcook the rice.
Strain the rice and let it cool down completely.
Now add oil in the wok and keep it on high flame.
Fry ginger and garlic on high flame.
Add mushrooms, carrots and beans; stir fry for 1-2 minutes.
Now add rice and remaining ingredients i.e. salt, pepper, sauce and vinegar.
Sprinkle sugar and ajinomoto; mix well.
Now fry the rice on high flame for 1-2 minutes.
Check for seasoning.
Serve steaming hot with shezwan sauce.
Preparation Time: 8 minutes
Cooking Time: 20 minutes
Number of Servings: 4
Total Calories: 1178.98 Kcal
Fat: 31.46 gm
Protein: 22.18 gm
Carbohydrates: 216.59 gm
Iron: 1.8503 mg
Niacin: 12.40 mg