Use that leftover rice to make this easy Mushroom Fried Rice and see it disappear in minutes.
Heat sesame oil in a wok.
Add garlic and celery to the oil once hot.
Saute garlic for just few seconds.
Quickly add onion and saute on high flame till transparent.
Add capsicum, mushrooms and fry for 5-6 mins on high flame until they are nicely browned.
Add cooked rice, soy sauce, vinegar, pepper powder, MSG and salt.
Toss the rice nicely and mix lightly.
Mix in spring onion greens.
Serve hot with any Chinese style curry.
It’s better to use rice that’s a few days old or use cold leftover rice, but you could also cook fresh rice, just ensure that it doesn’t overcook or become too sticky as that could spoil your whole fried rice.
Also make sure to refrigerate the fresh cooked rice for a few hours before frying it.
I have added a pinch of MSG as a flavour enhancer, but you could skip it altogether.
You can make this rice with eggs and call it Mushroom Egg Fried Rice :). Just scramble 2 eggs before adding the onion and then follow the same process as mentioned.
You can also add chicken, beef, bacon, chorizo or shrimps to this rice.
Make sure to saute the mushroom until they are nicely browned. Do it on high heat so that most of the moisture is evaporated soon.
Try to use a wide pan to make this dish. By choosing a wide pan, the mushrooms will be spread out in a single layer and will brown fast.
You can increase the amount of sauces used if that suits your taste.