Mushroom Fired Rice Recipe
Ingredients
| Long grain rice | 1 1/2 Cup (16 tbs) | |
| Vegetable oil | 2 Tablespoon | |
| Onion | 1 Medium, chopped | |
| Celery stick | 2 , chopped | |
| Mushrooms | 4 Cup (16 tbs), chopped | |
| Soy sauce | 3 Tablespoon | |
| Eggs | 2 , beaten | |
| Scallions | 2 , chopped | |
| Tomato | 1 , chopped |
Directions
Cover the rice with twice its volume of water (i.e.
1 cup of rice to 2 cups water) in a medium-sized saucepan.
Bring to a boil, then cover the pan, reduce the heat and leave the rice to simmer for about 20 minutes or until all the water is absorbed.
Heat the oil in a large pan and saute the onion, celery and mushrooms for about 5 minutes.
Add the cooked rice and the soy sauce, then stir for about 3 minutes.
Add the eggs to the rice mixture, stirring as it cooks, about 5 minutes.
Add the scallions and tomatoes and cook for a final 5 minutes.
1 cup of rice to 2 cups water) in a medium-sized saucepan.
Bring to a boil, then cover the pan, reduce the heat and leave the rice to simmer for about 20 minutes or until all the water is absorbed.
Heat the oil in a large pan and saute the onion, celery and mushrooms for about 5 minutes.
Add the cooked rice and the soy sauce, then stir for about 3 minutes.
Add the eggs to the rice mixture, stirring as it cooks, about 5 minutes.
Add the scallions and tomatoes and cook for a final 5 minutes.
Chef
