Mushroom fried rice (Indo-chinese)

Mushroom rice2

About:

My family loves indo-chinese dishes so am here again with another dish.  Here in this recipe I used main ingredient as mushrooms as a best suppliment of Vitamin D during winter.  Soaking chillies and vinegar helps to impart flavours to the dish. This can be great for lunch or packed lunches.

Health Benefits:

Mushrooms are rich in B vitamins. They are also the only vegan, non-fortified dietary source of vitamin D. Mushrooms also provide several minerals that may be difficult to obtain in the diet, such as selenium, potassium, copper, iron, and phosphorus.

Serves-2
Preparation time-10 minutes
Cooking time-15 minutes (excluding the cooking time of rice)

Ingredients:

  • Any rice of choice-1cup (I used brown rice)
  • Button mushrooms-250gms (cleaned and sliced)
  • Chopped onion-1medium
  • Garlic cloves-3 (chopped )
  • Green chillies-2 (slit/halved)
  • Chopped celery-1/4cup
  • Soy sauce-1tbsp
  • Vinegar-1-2tbsp
  • Oil-1tbsp
  • Salt and ground black pepper-to taste

Procedure:

  • Soak chopped garlic and slit green chilies in vinegar until required.
  • For cooking rice: rinse and soak rice for 30 minutes. After soaking time drain and bring 4-5 cups of water to boil and cook rice until al dente by adding salt and 1 tsp oil.
  • One cooked drain and spread on a broad pan until cools down.

Mushroom rice1

For fried rice:

  • Heat oil in a wok on high flame until smoky and then add chopped onion and saute for 2-3 minutes on a high flame.
  • Then add the chopped mushrooms and stir fry for 3-4 minutes or until mushrooms are tender.
  • Now add in soaked chilles, garlic along with vinegar and then add soy sauce, celery and continue to cook until mushrooms, celery are cooked and coated well in sauce.
  • Add cooked rice, salt, ground black pepper and stir gently and stir fry for 2-3 minutes or until coated well and heated through.
  • Finally garnish with spring onion greens

Mushroom rice3

Serve with indo-chinese curry/sauce.

It can be served with Baked Manchurian gravy

Schezwan balls

I served this with vegetable Indo- chinese curry

Indo-chinese gravy

Make this is a 2 course meal with Soya Chunks Manchurian

Soyabean manchurian3

Note:

  • Any vegetables can be included as a variation.
  • Mushrooms tends to release water as cooking so continue to saute until the water evaporates.
  • Soaking chilles and garlic is optional but it helps to impart flavour to the dish
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About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on January 29, 2016, in Indian, International, Main Course, Main dish and tagged , , , , , , , , , , . Bookmark the permalink. 54 Comments.

  1. Wow Chitra indo chineses plus mushroom yum yum

    Liked by 1 person

  2. Looks delicious. I love Mushrooms.

    Liked by 1 person

  3. I love mushrooms too what a beautiful dish!

    Like

  4. Mushroom has become a common vegetable in my kitchen…….once I added it with my egg fried rice and it was tasted good…….I am pretty sure your dish was very tasty…….will try your version soon 🙂

    Like

    • Thank you Jay. . My mom doesn’t cook mushrooms so I never tasted it before once I had at friends place and since then started liking it and now I cook them most of the time in my kitchen… thanx a ton dear… have a fabulous weekend. .. 🙂

      Like

  5. I love your Indo-Chinese recipes. I have been super busy. If I miss commenting, please don’t mind 🙂

    Like

  6. As a big fan of both mushrooms & fried rice I thank you!

    Like

  7. Reblogged this on Home Made Dreams! and commented:

    I’m not a big fan of mushrooms, but this looks awesome!

    Like

  8. Yumm!! Love indo-chinese too 🙂

    Like

  9. I like the idea of soaking the chiles and garlic in the vinegar! I bet it gives the dish a wonderful flavor. 🙂

    Like

  10. My dream comfort dish! Lovely!

    Like

  11. Looks so delicious Chitra!

    Like

  12. love mushrooms….. looks yum:)

    Like

  13. This dish looks really nice! I am not a really big fan of mushrooms but I’d definitely give this a try! x

    Zoel Hernández | zoelhernandez.wordpress.com

    Like

  14. Had to comment more, was traveling before, love this and mushrooms!

    Like

  15. Mushrooms were something I never had growing up. (I told someone else the people around me when I grew up didn’t have any sense of culinary adventure! 🙂 ) “Discovering” them as an adult, I love mushrooms. I’ve been having them a lot lately. This fried rice sounds and looks scrumptious! Mega hugs my friend.

    Like

  16. Love the mushrooms with brown rice ,looks so delicious and inviting….

    Like

  17. Thanks for sharing healthy diet

    Liked by 1 person

  18. I love that this dish has garlic and green chiles in it-some of my favorite ingredients! 🙂

    Liked by 1 person

  19. Your fried rice looks delicious!

    Liked by 1 person

  20. Looks super delicious 🙂 I love Indo-Chinese and this looks perfect 🙂

    Liked by 1 person

  21. Ooh looks tasty what an interesting fusion 🙂 always looking for way to use mushrooms in recipes 💚

    Like

  22. Great idea to use brown rice instead of white rice for this Indo Chinese Rice…Looks very appetising:))

    Liked by 1 person

  1. Pingback: Indo chinese vegetable curry | Chitra's Healthy Kitchen

  2. Pingback: Soya chunks Manchurian | Chitra's Healthy Kitchen

  3. Pingback: Baked vegetable Manchurian in schezwan gravy | Chitra's Healthy Kitchen

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