Mushroom Fired Rice
|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.