Mushroom Fried Rice + Garlic Vegetable Stir Fry

I never can get over with mushrooms. I have started to love them so much that I am trying to include them in every dish that I am making these days. Mushroom fried rice is one of my favorites and its very simple to make. I love Chinese (that can be hidden) and thus I keep trying many vegetarian version of the Chinese dishes. I have made this recipe many times for now but this is the first time I am feeling like updating my blog with the recipe (as its very simple).

Recipe:

Ingredients:

For the Mushroom Fried Rice -

• Mushrooms  - 2 cups
• Onion - 1 medium
• Spring onion chopped
• Salt - as required
• Basmati Rice - 1 cup
• Soya Sauce - 2-3 tbsp
• Green Chili Sauce - 2-3 tbsp
• Chopped ginger and garlic/ ginger garlic paste - 2 tsp
• Oil - 6-7 tbsp

• Onion - 1
• Capsicum - 1
• Carrot - 1
• Beans sliced - ¼ cup
• Cabbage - ½ cup
• Garlic - 10-15 cloves chopped finely
• Oil - 3 tbsp
• White Pepper Powder - 1 tsp
• Soya Suace - 2 tsp
• Salt - as required
• Sugar - 1 tsp

Preparation:

For the Mushroom Fried Rice -

1. Take a heavy bottomed pan and cook rice with enough water. Add some salt and 1 teaspoon of oil.
2. Once rice is cooked, drain water and run through some cold water. Keep aside.
3. Take a frying pan, add some oil and fry the mushrooms until golden brown. Take them off.
4. Add the remaining oil and add ginger garlic paste along with onions. Fry until onions are golden brown.
5. Add soya sauce, chili sauce and salt as required - Mix well.
6. Add the fried mushrooms and stir quickly.
7. Add the rice to the frying pan and saute well so that the rice is mixed well with the mushrooms.
8. Add the spring onions and serve hot with any Chinese curry or vegetables.

For the Garlic vegetables Stir Fry -

1. Take a frying pan, heat oil. Add chopped garlic and let them fry until aroma comes off.
2. Add onion diced and fry until they turn golden brown.
3. Chop all the vegetables length wise (1 inch long) and add them to the frying pan and saute well.
4. Keep on high flame if you can stir constantly or simmer down the flame and keep the vegetables closed with a lid.
5. Let them cook until half done (only with the oil added/the juices from vegetables). Let them not turn soggy.
6. Add soya sauce, saute well. Add salt, sugar and pepper powder. Stir for a minute and serve hot.