Friendship is a blessing in disguise
Hope everyone agrees with me. We tend to share our joys, sorrows and secrets with our friends. The very name of a friend would bring a smile to one’s face.
I was extremely happy when I got in touch with my friend Lakshmi Santosh after ten years. We were buddies in our school years. She leads a busy life in Mumbai now. Being a Chinese cuisine lover, she told me that she would dig in “anything Chinese” and shared her favorite recipe with me. I just loved her version of mushroom fried rice and only substituted brown basmathi rice for the white.
Ingredients
- Brown basmathi rice – 2 cups (soaked for 2 hours, drained and cooked in 3 cups of water)
- Mushrooms – 20 numbers (wiped in a clean kitchen towel and chopped into pieces)
- Broccoli – 1 head (cut into florets and washed)
- Bell pepper – 1 (chopped)
- Spring onions – 1 bunch (chopped)
- Ginger garlic paste – 1 tablespoon
- Green chili (slit) – 4 (if using chili sauce skip green chili and use 1 teaspoon of sauce)
- Soy sauce – 3 tablespoons
- All in one sauce – 1teaspoon (optional)
- Oil – 2 tablespoons
- Salt to taste
Directions
1. Cook rice and set aside.
2. Set a deep bottomed pan and add oil. Add onions and ginger garlic paste. Fry them until the raw smell goes and stir in chili sauce/slit green chili. Add the broccoli florets and stir fry them until crisp. Let the flame be on medium high.
3. Stir in the mushrooms and bell pepper and cook until the mushrooms are well cooked and shrunk in size. Add soy sauce and salt. Fry for 2 more minutes.
4. Add the cooked rice and toss well until the veggies are well mixed with rice. Garnish with onion sprigs. Switch off the stove and serve.
Notes
1. This rice is very easy to make. I used baby Bella mushrooms and chopped them while sautéing broccoli. So, the mushrooms did not discolor.
2. You could also use a cup of frozen peas along with other veggies mentioned above.
3. My friend’s recipe uses mushroom sauce. I used all in one sauce in this version. Both versions are delicious.
I would be posting more Chinese recipes this week for Chinese food freaks.