Mushroom Fried Rice

                                             Mushroom Fried Rice

    I had some mushroom left over after making the soup, so I decided to use it to make fried rice. Mushroom fried rice is not a common fried rice variant, only a few restaurants serve it. Moving on to the recipe.

Cuisine: Indo-Chinese
Preparation Time: 10 minutes
Cooking Time: 15 minutes

Ingredients:
Cooked Basmati Rice: 1 cup
Finely Chopped Capsicum: 1 
Finely Chopped Cabbage: 2 table spoons
Green Chilli Sauce: 2 tea spoons
Mushroom finely chopped or Thinly chopped: 6 to 7 nos 
Finely chopped carrot: 2 table spoons
Finely chopped Spring onions: 3 tea spoons
Finely ground pepper powder: 1/2 tea spoon
Refined oil as needed
Salt to taste

Method:
1. Pressure cook basmati rice for 3 whistles and when pressure settles down, take the rice and spread it on a plate and allow it to cool down completely.
2. Chop all the vegetables and the mushrooms.
3. Place a heavy bottomed pan on the stove and heat it.
4. Add to the pan, 2 tea spoons of oil, the mushrooms and a pinch of salt. Keep stirring it for a minute.
5. Mushrooms will release its water contents, when all the water gets evaporated, add 1 teaspoon of oil.
6. Then add the vegetables one by one and put capsicum and spring onion in the end.
7. Add salt, pepper and chilli sauce and saute well.
8. Add the rice and mix well thoroughly without breaking the rice grains.
9. Finally add spring onions and toss it for 3 to 5 minutes.
10. Transfer it to a serving bowl and serve it hot with any Chinese gravy of your choice or ketchup.