Crisp at the edges and tender through the middle, Mushroom Fried Rice (Indian Chinese Style) is a vegetarian Chinese, Indian-Chinese main course made with white mushrooms, olive oil, and garlic cloves in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Yield: 2
- Category: Main Course
- Cuisine: Chinese, Indian-Chinese
Ingredients
- 1 cup white mushrooms (sliced)
- 1 tablespoon olive oil (or sesame oil)
- 2 garlic cloves
- 1 small onion (finely chopped)
- 2 green chilies (slit lengthwise)
- 1/2 cup bell pepper (thinly sliced)
- 2 teaspoons soy sauce ((adjust to suit your taste))
- 1 teaspoon white vinegar (optional)
- 1.5 cups cooked basmati rice
- 1/4 teaspoon black pepper powder
- salt (to taste)
Method
Prep:
- Cook the basmati or any rice and allow it to cool completely. You can keep the rice in the refrigerator to get extra firm if you want.
- Also, wash and slice the mushrooms and bell pepper.
Stir Fry:
- Heat 1 tablespoon of the sesame or olive oil in a skillet or wok over medium-high heat.
- Add the minced garlic and saute for 30 secs or until aromatic.
- Then add onions and green chili and cook for about 2 minutes till onions turn soft.
- Then add sliced mushrooms, capsicum and stir fry till the vegetables are cooked and tender. The mushrooms will ooze out water, do not worry. It will evaporate in a few minutes.
- Then add soy sauce, vinegar, and saute on a high flame stirring regularly without getting burnt.
- Add the cooked rice, salt, and ground black pepper and gently mix it evenly. Let this be in a low flame for 2-3 minutes.
Final Garnishing:
- Sprinkle sliced spring onions just before serving.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
