mushroom fried rice recipe | Indian mushroom rice | restaurant style mushroom fried rice | mushroom pulao |
by Tarla Dalal
Added to 10 cookbooks
This recipe has been viewed 73852 times
mushroom fried rice recipe | Indian mushroom rice | restaurant style mushroom fried rice | mushroom pulao | with 26 amazing images.
mushroom fried rice recipe | Indian mushroom rice | restaurant style mushroom fried rice | mushroom pulao is a feast to enjoy at meal time. Learn how to make mushroom pulao.
To make mushroom fried rice, heat the oil in a broad non-stick pan, add the ginger, garlic, green chilli and onions and sauté on a medium flame for 1 minute. Add the mushrooms and little salt and mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Add the soy sauce, vinegar, chilli sauce and 2 tbsp water, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the rice, ½ cup spring onions, salt and black pepper powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Switch off the flame, add the remaining ¼ cup spring onions and mix well. Serve immediately.
Restaurant style mushroom fried rice is one of the all-time favourite Chinese dishes that has won the hearts of many generations of people not just in China but across the world. It is a quick and easy dish of rice and mushrooms cooked with flavourful ingredients like ginger, onions and a couple of oriental sauces.
The spicy flavour of this mushroom pulao warms your palate and tickles your taste buds. You can, however, adjust the spice levels according to your taste. Also try other dishes like Chinese Vegetable Clear Soup or Chinese Fried Paneer in Hot and Sweet Sauce.
You will realise it is easy to make restaurant style mushroom fried rice at home. This is essentially one of the most exciting ways to serve mushrooms. It has a trio of perfect trio of aroma, flavour and hue.
Tips for mushroom fried rice. 1. The success of this rice lies in cooking the perfect rice. The rice has to be only 85% cooked. Over cooking may make it mushy. 2. Prefer to use a broad pan to make the rice so tossing the mushrooms and rice is easier. 3. If you carry it in tiffin, it is best used within 4 to 5 hours.
Enjoy mushroom fried rice recipe | Indian mushroom rice | restaurant style mushroom fried rice | mushroom pulao | with step by step photos.
For mushroom fried rice- To make mushroom fried rice, heat the oil is a broad non-stick pan add the ginger, garlic, green chilli and onions and sauté on a medium flame for 1 minute.
- Add the mushrooms and little salt and mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
- Add the soy sauce, vinegar, chilli sauce and 2 tbsp water, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Add the rice, ½ cup spring onions, salt and black pepper powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Switch off the flame, add the remaining ¼ cup spring onions and mix well.
- Serve the mushroom fried rice immediately.
Mushroom Fried Rice Recipe Video by Tarla Dalal
Mushroom Fried Rice recipe with step by step photos
- Always make use of a wok to toss in Chinese rice and noodles. If you don’t have one then use a thin-bottomed pan or a kadhai.
- Use a big pan and do not overcrowd it. Ensure your pan is nice and hot before you add the rice and other ingredients to it.
- To yield amazing result, use leftover rice to prepare the mushroom fried rice recipe. Left in the refrigerator overnight, each rice grains will firm up, decreasing the chances of your fried rice turning out mushy as the grains won’t break on mixing.
- If you are cooking rice freshly then cook in a pan rather than a pressure cooker & make them 2-3 hours prior so that there is no moisture & the fried rice doesn’t lump together after tossing.
- You can serve the mushroom fried rice with a bowl of hot and sour soup and crispy starters like paneer parcels and crispy fried corn to create a sumptuous Indo-Chinese meal.
- Also, do not put too many sauces or else it will be soft and mushy. While cooking for kids, reduce the quantity of spices and sauces.
- Never soak mushrooms in water. Use a damp paper towel to wipe each mushroom, one at a time, to remove any dirt. You can lightly rinse the mushrooms with cool water and pat them dry with paper towels.
- You can also lightly dust them in plain flour and rinse them with water.
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To cook basmati rice, wash 1 cup of long-grained rice thoroughly under running water until you get clear water. The removal of starch from rice helps in getting separate grains after cooking.
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Transfer in a deep bowl and soak in enough water for 30 minutes.
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Drain with the help of a strainer and keep aside.
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Boil 4 cups of water in a deep non-stick pan.
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Add salt to taste.
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Furthermore, add 1 tbsp of oil and mix well.
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Add the basmati rice to the boiling water and mix well.
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Cook on a medium flame for 8 to 10 minutes or till the basmati rice is 85% cooked, while stirring occasionally.
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Strain basmati rice using a strainer and let the water drain out. This will give you around 3 cups after cooking. Do not overcook the basmati rice or else they will turn soft and mushy.
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Pour some cold water on the basmati rice to stop further cooking. Let all the water from the rice drain out ensuring that the rice does not contain any moisture.
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Add the remaining 1 tbsp of oil. This helps in preventing the basmati rice from sticking together.
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Toss the rice in it. Ensure each grain is coated well with oil.
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Spread the cooked basmati rice on a flat surface or a big plate and allow it to cool for 1 to 2 hours.
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Cover the basmati rice with another plate so, the grains don’t dry out.
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The perfectly cooked basmati rice in pan can be use to make varities of pulao, biryani and Indo-chinese recipes.
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- Heat the oil is a broad non-stick pan and add the ginger. The earthy tang from ginger provides an umami flavour.
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- Now add the garlic and green chilli. They are the most essential ingredients of Chinese cooking.
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- Add the onions and sauté everything on a medium flame for 1 minute. You can also use spring onion whites or red onions instead.
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- Add the mushrooms and little salt and mix well and cook on a medium flame for 4 minutes, while stirring occasionally. We have used button mushroom for this recipe but, you can use any variety of mushrooms.
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- Add the soy sauce. We have used dark soy sauce which is less salty and slightly sweet in flavor as compared to light soy sauce.
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- Now add vinegar.
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- Add the chilli sauce and 2 tbsp water, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
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- Add the cooked rice.
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- Add the spring onions, salt and black pepper powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
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- Switch off the flame, add the remaining ¼ cup spring onions and mix well.
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- Serve the mushroom fried rice immediately with tongue-tickling preparations like Chinese Fried Paneer in Hot and Sweet Sauce or Mongolian Stir Fry.
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Nutrient values (Abbrv) per serving
| Energy | 233 cal |
| Protein | 4.1 g |
| Carbohydrates | 36.9 g |
| Fiber | 0.9 g |
| Fat | 7.8 g |
| Cholesterol | 0 mg |
| Sodium | 262.2 mg |
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