This was a result of an experiment while deciding on what to pack for Paresh's lunch. Except for the mushrooms, the fridge had a deserted look. So I got rice and the mushroom together and the end result, must I say was so fantastic that I had to share it. Plus, it just took 15-20 minutes to get it all ready. Here is what it took to get this dish done.
1 cup rice
Salt
2 spoons oil
200 gm or 1 packet Mushroom (sliced)
Corriander
2 tsp soya sauce
1 tsp vinegar
1 tsp chilli sauce
Start of by boiling the rice in an open vessel with a tsp of salt. Boil rice till is is 90% done. Once ready, drain out the hot water and soak it in some cold water to arrest further cooking. Add a few drops of oil if you want to. This will help keep the rice from sticking to one another.
In a separate wok, heat oil and let it smoke. Throw in the mushroom and cook till it appears glossy. Note: Mushroom does not take too long to cook. To this add the soya sauce, vinegar and chilli sauce. Saute for a min and add all the rice to the wok. Cook covered for 2-3 mins. Allow the rice to stand for 5 minutes before you un-lid the container. Garnish with lots of chopped coriander.
1 cup rice
Salt
2 spoons oil
200 gm or 1 packet Mushroom (sliced)
Corriander
2 tsp soya sauce
1 tsp vinegar
1 tsp chilli sauce
Start of by boiling the rice in an open vessel with a tsp of salt. Boil rice till is is 90% done. Once ready, drain out the hot water and soak it in some cold water to arrest further cooking. Add a few drops of oil if you want to. This will help keep the rice from sticking to one another.
In a separate wok, heat oil and let it smoke. Throw in the mushroom and cook till it appears glossy. Note: Mushroom does not take too long to cook. To this add the soya sauce, vinegar and chilli sauce. Saute for a min and add all the rice to the wok. Cook covered for 2-3 mins. Allow the rice to stand for 5 minutes before you un-lid the container. Garnish with lots of chopped coriander.
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