Rice Recipes - Fried Rice with Mushrooms Recipe

Ingredients

• 225g/8oz/1 1/4 cups long grain rice

• 15ml/1 tbsp vegetable oil

• 1 egg, lightly beaten

• 2 garlic cloves, crushed

• 175g/6oz/2 1/4 cups button (white) mushrooms or mixed wild and cultivated mushrooms, sliced

• 15ml/1 tbsp light soy sauce

• 1.5ml/1/4 tsp salt

• 2.5ml/1/2 tsp sesame oil

• cucumber matchsticks, to garnish

Serves 4

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Method:

1. Rinse the rice until the water runs clear; then drain well. Place in a pan. Measure the depth of the rice against your index finger, then cover with cold water to the same depth.

2. Bring the water to the boil. Stir the rice, boil for a few minutes, then cover the pan. Lower the heat to a simmer and cook for 5-8 minutes until all of the water has been absorbed.

3. Remove the pan from the heat and, without lifting the lid, leave for another 10 minutes before forking up the rice.

4. Heat 5ml/1 tsp of the vegetable oil in a non-stick frying pan or wok. Add the egg and cook, stirring with a chopstick or wooden spoon until scrambled. Immediately remove the egg and set aside in a bowl.

5. Add the remaining vegetable oil in the pan or wok. When it is hot, stir-fry the garlic for a few seconds, then add the mushrooms and stir-fry for 2 minutes, adding a little water, if needed, to prevent burning. Stir in the cooked rice and cook for 4 minutes more.

6. Add the scrambled egg, soy sauce, salt and sesame oil. Mix together and cook for 1 minute to heat through. Serve the rice immediately, garnished with cucumber matchsticks.

Note: A tasty rice and mushroom dish that is very low in saturated fat, yet sufficiently filling to be almost a meal in itself.