Mushroom Egg Fried Rice


Mushroom egg fried rice. A delicious and nutritious one pot meal with sweet corn and green peas. You can use carrot, baby corn, cauliflower, beans or any vegetable of your choice. An easy and quick to make yet absolutely delicious and flavorful rice. You can also use leftover rice to make this fried rice.

You may like some more rice recipes on this blog.

1. Mexican green rice

2. Tricolor rice

3. Carrot rice

4. Mexican rice

5. Beetroot rice

6. Mint rice

7. Spanish moulded rice

8. Aloo chutney pulao

9. Korean rice

10. Corn peas barista fried rice

11. Easy pulao

12. Saffron rice

13. Mix vegetable fried rice

And here are some Indo Chinese recipes

1. Ginger noodles

2. Broccoli mushroom noodles with sriracha sauce

3. Mint noodles

4. Schezwan paneer

5. Paneer capsicum stir fry

This week Preethi Prasad of Preethicuisine suggested the theme Lunar New Year Fest for 284 #Foodiemonday bloghop. Preethi suggested us to make some dishes according to lunar new year. And my contribution is this delicious Chinese style fried rice with eggs and mushrooms. Preethi has an amazing blog with numerous delicious and healthy recipes. I have bookmarked her unique recipe Raw banana fried rice to try. Do visit her space for many more wonderful recipes.

For this recipe rice shouldn’t be over cooked add sticky. You can use leftover rice to make this fried rice. I have quartered the mushrooms but you can chop the mushrooms into small pieces if you like. Cauliflower, carrot, baby corn, French beans or any vegetable can be used in this rice. Add your favourite vegetables and sauce and enjoy the delectable taste. Adding more fresh vegetables will make your rice more nutritious and colorful. You can serve it with manchurian, chilli chicken, schezwan paneer etc. But this rice is superbly delicious and flavorful so you don’t need any side dish with it.


Recipe

Basmati rice – 1 cup

Mushroom – 200 gram

Onion – 2, sliced

Green chilli – 2, finely chopped

Egg – 2

Frozen sweet corn – 1/3 cup

Frozen green peas – 1/2 cup

Salt to taste

Vinegar – 2 tablespoon

Green chili sauce – 1/2 tablespoon

Soya sauce – 1 tablespoon

Schezwan sauce – 2 tablespoon

Oil – 2 tablespoon + 2 teaspoon


Method

1. Rinse the rice well and soak in water for 15 minutes. Boil sufficient water in a pan. When water starts to boil add drained rice and stir. Cook the rice until rice becomes soft but not mushy.

2. Remove from heat when 90 percent cooked and immediately pour into a colander to strain the water.


3. Wash the mushrooms. Chop each mushroom into 4 pieces.

3. Heat 2 tablespoon oil in a pan or wok. Add sliced onion and finely chopped green chilli. You can also add a few minced garlic if you want. Fry till onion starts to change it’s colour.

4. Add quartered mushrooms and little salt. Mix well. Mushrooms will release water so cover and cook till dried up. Keep stirring in between.

5. Now add green peas and sweet corn. Saute for 2 minutes more.


6. Add the cooked rice, all the sauce, vinegar and salt. Add salt carefully. We are using sauce and sauce contains salt. Mix well.

7. With the help of a spatula place the rice on the sides of the wok or pan and make a hole in the middle. Add two teaspoon oil and break 2 eggs in the middle.

8. Stir well to cook the eggs just like bhurji or scramble eggs. You can add 2 more eggs if you want. Now mix everything well. Stir gently to avoid breaking the rice.

9. Taste and adjust the seasoning. You can add more sauce or vinegar if required. Fry the rice for 1 – 2 minutes more. Enjoy the mushroom egg fried rice with chilli chicken, schezwan paneer, manchurian etc.

Notes

1. You can use any vegetable of your choice to make the rice more colorful and nutritious.

2. Increase or decrease the amount of sauce according to your taste.

3. You can add more green chilli if you want your rice spicy. Or skip if you are making for kids.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Mint Noodles

Mint noodles. Delicious noodles with full of mint flavour. And one more recipe with limited resources. Very difficult time for all of us. Hope this time will pass soon. Till then take care and stay safe.

You can use bell peppers, capsicum, cabbage or any vegetable of your choice if you have. I don’t have vegetables so made it simple but taste is too good. Make and enjoy it in breakfast or dinnertime. You may like two more noodles recipes on this blog. Mushroom noodles with sriracha sauce and Ginger noodles .

Sending this post to A to Z challenge, a challenge initiated on Facebook Group, created by Jolly and Vidya. Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. This month’s Alphabet is letter N and my star ingredient is all time favourite noodles.

In this noodles I used only whatever I had in my pantry. You can use any vegetable. I also love noodles with loads of vegetables but my family members loved this noodles and enjoyed it in dinner time. So use whatever you have. Be careful while boiling noodles. It shouldn’t be over cooked and mushy.

Recipe

Noodles – 400 gram

Onion – 2, sliced

Tomato – 2, sliced

Garlic – 4 – 5 cloves, minced

Green chilli – 2 – 3 or to taste, chopped

Grated ginger – 1 tablespoon

Mint leaves – 1/4 cup

Soya sauce – 2 tablespoon

Green chilli sauce – 2 tablespoon

Sriracha sauce – 2 tablespoon

Vinegar – 2 tablespoon

Tomato sauce – 2 tablespoon

Oil – 2 – 3 tablespoon + 2 teaspoon

Salt to taste

Method

1. Boil the noodles as directed on the pack. Drain the water. Rinse with cold water, drain and mix 2 teaspoon oil and keep aside.

2. In a bowl mix soya sauce, vinegar, sriracha sauce, green chili sauce and tomato sauce. Keep aside.

3. Heat oil in a pan. Add minced garlic, sliced onion and finely chopped green chilli.

4. Fry till onion starts to change it’s colour. Add grated ginger and mix.

5. Now add slices tomato and mint leaves. Add little salt. Saute till tomatoes becomes soft.

6. Add sauce mixture and 2 tablespoons water. Mix well. Add noodles and toss well. Toss for 2 minutes on high flame. Remove from heat. Taste and add little more vinegar, tomato sauce, chilli sauce or salt if require.

7. Garnish with mint leaves. Serve hot.

Notes

1. You can use bell peppers, capsicum, cabbage or any vegetable.

2. Add more or less green chilli and sauce according to your taste.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update

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