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Mushroom Fried Rice

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Time20 Min
DifficultyEasy
Serves1

A tad bit more than a pulav and a little less than the biryani- the mushroom fried rice could be the sumptuous meal you are looking to treat yourself with on the weekend. Your recipe of mushroom fried rice Indian style could be the heartiest variant of the filling Chinese-originated dish. Thomas Carlyle said, “Nature alone is antique and the oldest art a mushroom." Mushroom recipes are exotic in ... their own way. They are one of the few natural sources of Vitamin D and are packed with Selenium- one which you don’t find in most fruits and vegetables. All the more, they contain almost no fat and are a valuable source of fibre. Shitake mushrooms especially boost the immune system, lower blood cholesterol levels, harden arteries, and soothe a stomach ache and hepatitis B. They are even used for treating breast cancer and are anti-ageing agents. Mushroom fry for rice is not surprising therefore, prominent on a platter. The culinary possibilities for mushrooms are myriad- they can work their versatile wizardry on any simple dish. The mushroom fried rice restaurant style is accomplished if you start with leftover rice (almost 3 cups). If you choose to begin with raw rice though, you’ll still be done within an hour. You can also pair the mushroom fried rice with vegetable side dishes like chilli paneer, your favourite kind of Manchurian, or spicy marinated vegetables.

Nutrition Info. (per serving)

ProteinFatCarbsFibre165 Cal165 Cal165 Cal165 Cal
  • 5gProtein
  • 4gFat
  • 28gCarbs
  • 2gFibre

Ingredients

Dry Grocery

Shitake Mushroom

Shitake Mushroom

2 pieces

Brown Basmati Rice

Brown Basmati Rice

2.5 tablespoons

Salt

Salt

0.5 teaspoons

Refined Oil

Refined Oil

0.5 teaspoons

Veg Oyster Sauce

Veg Oyster Sauce

1 teaspoon

Dark Soy Sauce

Dark Soy Sauce

0.5 teaspoons

Aromat Powder

Aromat Powder

1 pinch

Fruits & Vegetables

Zucchini Yellow

Zucchini Yellow

1 small piece

Zucchini Green

Zucchini Green

1 small piece

Ginger

Ginger

1 small piece

Capsicum Green-regular

Capsicum Green-regular

1 small piece

Capsicum Yellow (regular)

Capsicum Yellow (regular)

1 small piece

Capsicum Red-regular

Capsicum Red-regular

1 small piece

Spring Onion

Spring Onion

1.5 units

Other

Water

Water

1 glass

Garlic

Garlic

1 piece

Button Mushrooms

Button Mushrooms

0.25 cups

Red Chilli Paste

Red Chilli Paste

0.5 teaspoons

Directions
1
Soak Shitake Mushroom in Water overnight. Wash and squeeze before use.
2
Soak Brown Rice in Water for 45 minutes.
3
Boil Water in a vessel. Add soaked Rice, Salt and cook.
4
Cut Yellow Zucchini, Green Zucchini into 5mm dice and blanch.
5
Take out the boiled Rice in a bowl and keep aside.
6
Heat Oil in a pan. Sauté chopped Ginger & Garlic till fragrant.
7
Add blanched Yellow Zucchini & Green Zucchini, Button Mushroom, Red Pepper, Yellow Pepper, Green Pepper, rehydrated Shitake Mushroom and sauté.
8
Add Chilli Paste, Veg Oyster Sauce, Dark Soy Sauce and sauté for some time.
9
Add boiled Brown Rice, Salt, Aromat Powder and toss well.
10
Take out in a bowl, garnish with chopped Spring Onion and keep aside.

Success!

We hope you had fun making it! Enjoy the meal.

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