Mushroom Fried Rice
Mushroom Fried Rice is a delicious Indian Chinese style rice that can be prepared with leftover rice in just 15 minutes.
measuring cup used 1 cup = 250 ml
In a skillet or wok, heat 1 tablespoon of the sesame or olive oil over medium high heat.
Add the minced garlic and saute for 30 secs or until aromatic.
Then add onions and green chilli and cook about 2 minutes till onions turn soft.
Then add sliced mushrooms ,capsicum and stir fry till the vegetables are cooked and tender.The mushrooms will ooze out water, do not worry. It will evaporate in few minutes.
Then add soy sauce ,vinegar and saute in a high flame stirring regularly without getting burnt.
Add the cooked rice, salt and ground black pepper to this and gently mix it evenly.Let this be in a low flame for 2-3 minutes.
Variations for Making Mushroom Fried Rice
Protein: Add 1/2 cup of crumbled paneer(cottage cheese) ,scrambled tofu or eggs.
Greens: Stir in some spinach leaves or kale towards the end of the cooking time.
Spicy: Add either crushed red pepper flakes or a few teaspoons of sriracha or schezwan sauce.
Oil: You can also use coconut oil or sesame oil for this recipe
Keto: Replace basmati rice with cauliflower rice.You can also add broccoli or edamame for keto diet.
Tips For Making Mushroom Fried Rice
Note:Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
- Make sure the heat is medium-high to high heat while stir frying.
- Don’t cover the pan. This causes the mushrooms to steam.
- Add soya sauce in the end prevents it from absorbing too much into the mushrooms and making it too mushy.
- Try to use low sodium soya sauce and if you are looking for gluten-free use Tamari or also Coconut Aminos replaces the soy sauce and it’s the best!
Calories: 398kcal | Carbohydrates: 58g | Protein: 9g | Fat: 15g | Saturated Fat: 1g | Sodium: 994mg | Potassium: 516mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2450IU | Vitamin C: 106.7mg | Calcium: 27mg | Iron: 1.1mg