Mushroom Fried Rice Recipe (Indo-Chinese)

 

Mushroom Fried Rice is a flavorful and comforting Indo-Chinese vegetarian fried rice using mushrooms. If you have premade cooked rice, this tasty dish can be prepared in less than 15 minutes. Paired with any Indo-Chinese soup or vegetable, it is a nice complete quick meal or even perfect for a lunch box.

Fried rice is so versatile; you can have any combination of vegetables in it or even stir in some chicken or eggs too. Mushroom fried rice has a very earthy fresh taste and carrots and bell pepper give a crunch and color to the dish.

The key to good fried rice is the type of rice used.  Long grained rice works best and if you use Basmati rice, even better.  Make sure each grain of rice is long and separate; but if you do not have Basmati, any rice you have on hand will do; just make sure you cook it al dente and each grain is separate and just about cooked. Even better would be leftover day old cooked rice from your refrigerator!

The best and fun part in making this quick fried rice is the flavoring!  Play around with Chinese sauces like soy sauce, chilli sauce or even tomato ketchup (yes, some people do love ketchup in their rice!!). Vinegar adds a tang to the already delectable rice. 

Ginger and garlic are the basics; chopped green onions elevate the color, flavor and crunch factor. Carrots, bell peppers or even finely chopped green beans are perfect addition to this delightful fried rice. The whole process takes only a few minutes.  Stir fry everything on high heat and it is done!

So when you are short on time or just need something quick, healthy and flavorful, do try my version of easy Indo-Chinese Mushroom Fried Rice.

So let’s get to the recipe….

Mushroom Fried Rice (Indo-Chinese)
Serves 2
An Indo-Chinese flavored fried rice with mushrooms, carrots and bell peppers in soy sauce.
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
400 calories
48 g
0 g
21 g
6 g
3 g
206 g
322 g
5 g
0 g
17 g
Nutrition Facts
Serving Size
206g
Servings
2
Amount Per Serving
Calories 400
Calories from Fat 187
% Daily Value *
Total Fat 21g
33%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 8g
Cholesterol 0mg
0%
Sodium 322mg
13%
Total Carbohydrates 48g
16%
Dietary Fiber 3g
14%
Sugars 5g
Protein 6g
Vitamin A
62%
Vitamin C
112%
Calcium
5%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ½ cup long-grain rice
  2. ¼ cup finely chopped onions
  3. 2 tablespoons whites of green onions, finely chopped
  4. 1 teaspoon finely minced ginger
  5. 1 teaspoon finely minced garlic
  6. 2 green chillis/jalapenos
  7. 1 dry red chilli (optional)
  8. 1 cup sliced mushrooms
  9. ¼ cup grated carrots
  10. 2 tablespoons finely chopped bell pepper/capsicum
  11. 3 tablespoons finely chopped green onions
  12. 1 to 2 teaspoons soy sauce (adjust according to your taste)
  13. ½ to 1 teaspoon white vinegar (adjust according to your taste)
  14. 3 tablespoons sesame oil or any cooking oil
  15. Salt to taste
  16. Black pepper powder
Instructions
  1. Rinse the rice well and cook in plenty of water till it is cooked al dente or just cooked that it still has a bite to it; not overcooked. Each grain should be separate. Drain and keep aside to cool completely.
  2. Heat oil in a large wok or kadai; add chopped onions, whites of green onions, ginger, garlic, green chilies and red chilies (cut up) and sauté for a few minutes till the onions turn soft, on high heat.
  3. Stir in the chopped mushrooms and fry again till the mushrooms are well sauteed.
  4. Tip in grated carrots and chopped bell pepper and fry again for a few seconds.
  5. Stir in cooked and cooled rice, soy sauce, vinegar, ½ teaspoon of black pepper powder and salt to taste and mix well on high heat, stirring continuously till all the flavors have blended well and rice is heated through.
  6. Garnish with chopped green onions and serve hot mushroom fried rice with any soup like manchow soup, sweet corn vegetable soup or any vegetable dish like vegetable Manchurian etc. for a complete Indo-Chinese experience!
Notes
  1. You can garnish with chopped coriander leaves or cilantro instead of green onions.
  2. Soy sauce and other sauces added have salt in them, so adjust the salt added accordingly.
  3. Feel free to add more vegetables of your choice or even tofu or paneer. Stir in roasted peanuts or cashews for additional crunch.
beta
calories
400
fat
21g
protein
6g
carbs
48g
more
Curry and Vanilla http://www.curryandvanilla.com/

How to make Mushroom Fried Rice with step-by-step Method:

  • Rinse the rice well and cook in plenty of water till it is cooked al dente or just cooked that it still has a bite to it; not overcooked.  Each grain should be separate. Drain and keep aside to cool completely.

  • Heat oil in a large wok or kadai; add chopped onions, whites of green onions, ginger, garlic, green chilies and red chilies (cut up) and sauté for a few minutes till the onions turn soft, on high heat.

  • Stir in the sliced mushrooms and fry again till they are well sautéed.

  • Tip in grated carrots and chopped bell pepper and fry again for a few seconds.

  • Stir in cooked and cooled rice, soy sauce, vinegar, ½ teaspoon of black pepper powder and salt to taste and mix well on high heat, stirring continuously till all the flavors have blended well and rice is heated through.

  • Garnish with chopped green onions and serve hot mushroom fried rice with any soup like manchow soup, sweet corn vegetable soup or any vegetable dish like vegetable Manchurian etc. for a complete Indo-Chinese experience!

  • Enjoy!!!

Mushroom Fried Rice goes well with:

                                   Vegetable Manchow Soup

                        Sweet Corn Vegetable Soup

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