Delicately fragrant and smoky, Mushroom Fried Rice is a popular rice dish that delivers rich flavours in earthy tones. This simple yet satisfying meal works wonderfully as a main course, but it can also be a perfect side dish in an assorted menu. Mushrooms, rice, and an aromatic mix of vegetables and spices, form the base for our mushroom fried rice. You can use any type of mushrooms: cremini, button, or shiitake, which give a rich meaty base perfectly complementing the rice to produce a depth of flavour in each bite. The sharp balance of green onions or spring onions on the warmth of spices gives the perfect feel. Typically, it's cooked in a wok. It takes up the flavours of soy sauce and black pepper, and it even absorbs a little sesame oil just to give it a smoky, savoury character. But it could be given intense flavour by adding other seasonings, like ginger or chilli flakes, or even a splash of vinegar to give a gentle tang to each spoonful. Mushroom Fried Rice can be customized to fit almost any taste preference. Garnish it in the end with some fresh herbs such as cilantro or a sprinkle of toasted sesame seeds to add that delightful finish. Mushroom Fried Rice should be served warm, making it a fabulous standalone dish or with complementary Asian-inspired dishes.

• 1 cup basmati rice
• 1 1/2 cup mushroom
• 3 tbsp oil
• 1 small onion
• 2-3 garlic clove
• 1/2 cup mixed vegetables
• 1 tsp sesame oil
• 2 tbsp soy sauce
• 2 spring green onion
• Salt
• Pepper

• Start the recipe of Mushroom fried rice by washing 1 cup of basmati rice in cold running water to remove excess starch.
• Allow it to soak in water for approximately 30 minutes.
• In a large pan, boil 2 cups of water. Now add the soaked and drained rice.
• Reduce the flame, then let the rice cook until it is 90% done. This will be around 8-10 minutes depending on the rice and stove type. When done, the rice should feel hard but squishy.
• Drain excess water after cooking, then spread it over a big plate or tray for rapid cooling. This ensures that the rice doesn't become mushy pieces when you stir-fry it.
• As the rice cools down, you can prepare the vegetables.
• Take about 200 gms of button mushrooms, and chop them into tiny pieces. You can use other varieties of mushrooms as well.
• Clean the mushrooms using a damp cloth to remove the dirt, slice them, or chop them into very small pieces.
• Chop 1 medium-sized onion and 2-3 cloves of garlic finely. You can reduce the use of garlic according to your desire.
• Chop 1 small green bell pepper into small pieces. In case you want a bit more spiciness in your dish, you can include a few green chillies at this step.
• Heat 2 Tbsp oil in a large pan or wok over medium heat. Once the oil becomes hot, add the chopped garlic to the pan, constantly stir-fry for about a minute without letting it burn, until the raw fragrance of the garlic is gone.
• Add the chopped onions. Continue to saut the onions, occasionally stirring them until they are translucent and soft, which should take around 3-4 minutes.
• Add chopped mushrooms to the pan.
• Add chopped green bell pepper and saut for 2-3 minutes until cooked but still slightly crisp. Add 1/2 Tsp black pepper, 1/2 Tsp red chilli powder, and salt to taste. Mix well and allow the vegetables to absorb the flavour of the spices.
• Stir in the cooked and cooled rice; lightly coat with oil and spices. Cook, occasionally stirring the rice, for 2 to 3 minutes; it will warm through and the flavours mix well.
• Garnish this mixture with chopped spring onions freshly taken from the kitchen.
• Serve mushroom fried rice hot as a standalone dish or as an accompaniment to your favourite curry or stir-fried vegetables. Serve hot.