This healthy Mushroom Fried Rice is full of vegetables and uses very little oil. It is a great way to use up leftover rice. INGREDIENTS Olive oil - 2 to 3 tbsp Butter - 2 tbsp Spices - 4 cloves, 3 cardamoms, 1-star anise Basmati rice - 1 cup (250gm cup) Salt -as per taste Hot water - 2 cups and 3 tbsp(same 250gm cup) Chopped garlic- 3 tsp Chopped onion - 1/3 cup Sliced mushroom - 1 cup Beans - 1/3 cup Carrots - 1/3 cup Capsicum - 1/3 cup Spring onion - 1/3 cup Dark soy sauce - 1tsp Green peas - 1/3 cup Corn - 3 tbsp Sesame oil - 1 tsp METHOD - Wash rice and drain. - Heat pan on medium flame. When pan becomes hot, add a few drops of olive oil, butter and spices. Saute for a few minutes. - Add the rice in a pan. Then add salt and mix well. - Add hot water(use the same cup that was used to measure rice) and mix well. - Turn heat to low flame (otherwise it will burn quickly or rice won't be cooked evenly). - Cook for about 15 mins. Until all the water gets evaporated. Don't open the lid in between. - Let it cool completely. Or you can keep in refrigerator overnight. - Heat pan in medium flame. When pan becomes hot, add olive oil, butter and garlic. Saute for a few minutes. - Add chopped onion. Saute for a few minutes. - Add mushroom, salt and pepper powder. Cook for about 5 to 8 minutes. - Add beans, carrots, capsicum, spring onion. Saute for a few minutes. Don't overcook the vegetables. - Add dark soy sauce. Mix well - Add cooked rice. Mix carefully without breaking the rice. - Add green peas and corn. Mix well. - Add sesame oil and mix well. - Serve to a plate. Enjoy!!
This healthy Mushroom Fried Rice is full of vegetables and uses very little oil. It is a great way to use up leftover rice. INGREDIENTS Olive oil - 2 to 3 tbsp Butter - 2 tbsp Spices - 4 cloves, 3 cardamoms, 1-star anise Basmati rice - 1 cup (250gm cup) Salt -as per taste Hot water - 2 cups and 3 tbsp(same 250gm cup) Chopped garlic- 3 tsp Chopped onion - 1/3 cup Sliced mushroom - 1 cup Beans - 1/3 cup Carrots - 1/3 cup Capsicum - 1/3 cup Spring onion - 1/3 cup Dark soy sauce - 1tsp Green peas - 1/3 cup Corn - 3 tbsp Sesame oil - 1 tsp METHOD - Wash rice and drain. - Heat pan on medium flame. When pan becomes hot, add a few drops of olive oil, butter and spices. Saute for a few minutes. - Add the rice in a pan. Then add salt and mix well. - Add hot water(use the same cup that was used to measure rice) and mix well. - Turn heat to low flame (otherwise it will burn quickly or rice won't be cooked evenly). - Cook for about 15 mins. Until all the water gets evaporated. Don't open the lid in between. - Let it cool completely. Or you can keep in refrigerator overnight. - Heat pan in medium flame. When pan becomes hot, add olive oil, butter and garlic. Saute for a few minutes. - Add chopped onion. Saute for a few minutes. - Add mushroom, salt and pepper powder. Cook for about 5 to 8 minutes. - Add beans, carrots, capsicum, spring onion. Saute for a few minutes. Don't overcook the vegetables. - Add dark soy sauce. Mix well - Add cooked rice. Mix carefully without breaking the rice. - Add green peas and corn. Mix well. - Add sesame oil and mix well. - Serve to a plate. Enjoy!!
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