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  Long grain rice 1 1⁄2 Cup (24 tbs)
  Vegetable oil 2 Tablespoon
  Onion 1 Medium, chopped
  Celery stick 2 , chopped
  Mushrooms 4 Cup (64 tbs), chopped
  Soy sauce 3 Tablespoon
  Eggs 2 , beaten
  Scallions 2 , chopped
  Tomato 1 , chopped

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.

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