Ingredients: cup Basmati rice, cup Onions - finely chopped, tablespoons Spring Onion (Bulb & Greens) - (whites) finely chopped, teaspoon Ginger - finely minced, teaspoon Garlic - finely minced, Green Chillies - or jalapeños, Dry Red Chilli - (optional), cup Button mushrooms - finely chopped, cup Carrots (Gajjar) - grated, tablespoons Green Bell Pepper (Capsicum) - finely chopped, tablespoons Spring Onion Greens - finely chopped, teaspoons Soy sauce - (adjust according to your taste), teaspoon White vinegar - (adjust according to your taste), tablespoons Sesame (Gingelly) Oil - or any cooking oil, - to taste, pepper powder - to taste, Vegetarian diet
Instructions: To begin making the Mushroom Fried Rice recipe, rinse the rice well and cook in plenty of water till it is cooked al dente or just cooked that it still has a bite to it; not overcooked. Each grain should be separate. Drain and keep aside to cool completely.Heat oil in a large wok or kadai; add chopped onions, whites of green onions, ginger, garlic, green chilies and red chilies (cut up) and sauté for a few minutes till the onions turn soft, on high heat.Stir in the chopped mushrooms and fry again till the mushrooms are well sautéed.Tip in grated carrots and chopped bell pepper and fry again for a few seconds.Stir in cooked and cooled rice, soy sauce, vinegar, 1/2 teaspoon of black pepper powder and salt to taste and mix well on high heat, stirring continuously till all the flavours have blended well and rice is heated through.Garnish with chopped green onions and serve hot.Serve Mushroom Fried Rice with any soup like manchow soup, sweet corn vegetable soup or any vegetable dish like Vegetable Manchurian for a complete Indo-Chinese experience!