Mushroom Fried Rice

I wasn’t even sure if it would be possibly to replicate the flavours in a takeaway mushroom fried rice, but I was extremely and pleasantly surprised. Part of the Gourmet Vegan Saturday Night Chinese Takeaway. Simple and delicious, this is an amazing friend rice recipes to accompany any other Chinese dishes.

Originally posted as part of the “Saturday Night Takeaway” feature by, The Gourmet Vegan.

30 Minutes

Serves 2

? kcal per serving

METHOD

Start by preparing the rice. Soak the rice in a bowl of water with a teaspoon of salt for 30 minutes. This helps to soften the rice and removes the excess starch.

Rinse well in a sieve, under running water, and put into a saucepan with 500 ml of water and the 1/2 teaspoon salt. Bring to the boil, reduce the heat to low, cover and cook until all of the water has been absorbed.

Set aside and allow to go cold. Fluff with a fork so that all of the grains are separated.

To complete the dish, heat the oil in a large frying pan. When hot, add the spring onions, stir for 10 seconds before adding the rice and mushrooms. Continue to fry for a further 20-30 seconds before adding all of the other ingredients. Continue to fry until the vegetables have started to soften but are still crisp and serve.

RECIPE NOTES

Serve alongside other dishes from my Chinese “Saturday Night Takeaway” feature.

RECIPE TIPS

If the rice is soaked in advance, this dish can be prepared in as little as 15 minutes.