Mushroom Fried Rice

Mushrooms are a healthy substitute for animal proteins and they taste great too. As part of my Indo-Chinese mania, I m here with this fried rice which is yet another restaurant favorite.
I generally doont add vegetables other than colored capsicums so as to let the mushroom flavors shine on. But you can add any veggies of your choice. Also scrambled eggs can be added in. Baby portabella/white button mushrooms work fine.

Ingredients:

Basmati Rice-1 cup

Mushrooms-200g, cleaned and sliced

Onion-1, sliced

Capsicum-1, finely chopped (I used yellow and green)

Garlic-5 flakes, finely chopped

Scallions/Spring onions-1 tbsp, chopped

Soy sauce-1 & ½ tsp

Green chili sauce-1 tsp

Pepper powder-1 tsp

Salt-as needed

Ajinomoto/MSG- 1 pinch (optional)

Oil (olive/sesame)-2 tbsp

How It Happened:

1. Wash and soak the rice for 30 minutes. Boil 2 liter of water with salt then drain the rice from soaked water and add it to the boiling water. Cook until the rice turns soft/ cooked. Drain the rice through a colander run through cold water, drain completely fluff with a fork and set aside/pressure cook as per rice package instructions.

2. Heat oil in a pan and add the garlic and fry until it becomes slightly golden. Then add the onions and cook until glossy.

3. Add mushrooms and cook for 10 minutes in medium flame until the mushrooms leaches out all the water.

4. Increase the flame and cook until all the water is absorbed/ evaporated. Then add the capsicum and cook for 2-4 minutes.

5. Then add soy sauce, green chili sauce, salt and pepper powder and mix well.

6. Continue to cook in high flame for 2 minutes. Switch off the flame add ajinomoto if using, mix well, garnish with chopped spring onions and serve hot.

Notes:

* Cook rice carefully and make sure to fluff them to have individual long grains.

* I added the white part of spring onions while frying onions.

* If you add the capsicum before mushrooms they will get cooked in the water leached by mushrooms and will lose their crunch.

* Mushrooms should leach out the water completely and may be little chewy/raw and also while drying up cook in high flame to get a smoky flavor.