Category: Savoury

Mushroom Fried Rice

Ingredients:

ginger
garlic
onion
olive oil
champignons
salt
wine
cold rice

Scrape the brown skin from a thumb tip sized knob of ginger root and shred it into very fine juliènne. Peel one large or two small cloves of garlic and chop roughly. Peel and slice a large fine onion in half, then into thin rings, and then again into fine dice.

Wipe and trim enough champignons to make two cups when thinly sliced.

Heat a wok or large high-sided skillet over medium-high heat. When it is warm, put in a tablespoon of olive oil and half a teaspoon of salt. Add the ginger, garlic and onion. Stir continually, until the onion is beginning to colour and stick.

Put in the mushrooms and stir. Adjust the heat if necessary to prevent burning. The mushrooms will give off their moisture as they cook. Add a tablespoon of wine.

When the moisture has almost evaporated and the mushrooms are done add two large servings of cold rice cooked the previous day. Stir into the other ingredients, breaking up any lumps. Heat thoroughly and serve.

This sort of dish is often served as a course on its own.

Notes:

If the rice starts to stick before the dish is heated through add just a few drops of cold water at a time to the pan while you stir.
In this, as in any stir-fry, having all the ingredients prepped, chopped, and ready to hand is a great reassurance.

Recipe Index

More Savouries:

Broiled Grapefruit | Anticuchos Without Heart | Squashelottes | Roasted Vegetables | Braise of Onions, Leeks and Shallots | Chayotes in Pepitas | Braised Parsnips and Peas |