chinese · fried rice · vegetarian

Mushroom fried rice

Here is the recipe for mushroom fried rice, skip mushrooms and you have burnt garlic fried rice! Yeah, thats the amount of garlic I use.

I was particularly pleased with my choice of Basmati rice this time.. it was Gold seal Indus valley extra long basmati rice,stood by its words!




Ingredients (serves 2)

1+1/2 cups basmati rice
8-10 garlic cloves (Use less if you don’t like ’em much)
3 green chillies
1 cup of chopped mushrooms
1/2 cup sweet corn
3/4 cup chopped spring onions
1 onion chopped
1 tbsp Soya sauce
1/2 tbsp vinegar (psst; I used Balsamic vinegar instead of Soya sauce and vinegar, and it was good!)
Salt to taste
2 tbsp + 1 tsp oil


Dry roast rice till it turns golden brown. Wash and strain.

Bring 6 cups of water to boil, add 1 tsp salt and 1 tsp oil
Add the rice and cook al dente. Strain the water and set aside.

Heat oil in a sauce pan. Add garlic and fry till golden brown. Add onions, mushrooms, chillies and stir fry on high flame for 3-4 minutes. 


Add sweet corn and spring onions and stir again. Remember we dont want corn and sring onions to be cooked completely.

Add salt, soya sauce and vinegar and mix well. 
Add the rice and mix gently. Ensure the rice does not break in to tiny pieces, we all love our rice long and slender.

Thats it! mushroom fried rice is ready.


Let me know how your rice turned out, would love to hear from you!! 🙂


chinese · Eggetarian · snack

Chinese egg hakka noodles

On days when you don’t feel like having dal rice, most of us inadvertently think of Chinese. Noodles is one of the easiest Chinese recipes which gets ready in minutes and require very few ingredients.

Here are the ingredients for Chinese egg hakka noodles (Serves 2)

1 pack of egg noodles (500 gms pack)
3 Eggs
2 onions chopped 
1 red capsicum chopped in desired shape
1 cup chopped cabbage and other vegetables of your choice
1 1/2 cup finely chopped spring onions
2 green chillies finely chopped [optional]
2 tsp ginger garlic paste
2 tsp finely chopped garlic
2 tbsp olive oil + 1 tsp 
Salt to taste
1/4 tsp ajinomoto [Optional]
2 tsp vinegar
2 tsp soya sauce
[Actually, I didn’t have both so experimented with balsamic vinegar. Added after turning off the gas and it was awesome! Give it a try]
Bring 1 litre water to boil. Add 1 heaped tsp salt and 1 tsp oil to water along with noodles. Boil for 5 minutes or as per the instructions on the pack. Drain water and spread the noodles on a tray.

Heat 2 tsp olive oil in kadhai. Add garlic and fry till they turn golden brown.
Add onions, ginger garlic paste. Stir continuously on high flame for a minute. Break the eggs and stir continuously till egg is cooked. Add some salt, mix well.
Simmer the flame and add capsicum, vegetables and green chilli. Cook for 4 minutes. Check salt and add some if required.
Increase the flame and add noodles. Sprinkle ajinomoto, pour vinegar (any vinegar of your choice) and soya sauce. I used balsamic vinegar, turned out equally good!
Toss the noodles, make sure noodles are well coated with spices.
Add spring onions and mix well.

Ready to serve!

chinese · fried rice

Spinach Fried Rice

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This is an Indian style fried rice with great nutrient value.
Do try and please leave your feedback!

Ingredients (Serves 2)
1 cup Rice 
3/4 cup sweet corn kernels
1 cup Spinach puree 
[3 parts spinach, 1 part Fenugreek leaves (methi) , red/green chillies as required]
1 cup chopped button mushrooms
1 medium size onion finely chopped
10 garlic cloves
1 cup brocolli florets
1 tbsp butter
1 tsp ajinomoto (Optional)
2 tsp oil
Salt to taste

In some oil, sautee 1/2 cup mushrooms for 2 minutes on high flame. Bring it to room temperature and puree.
Make a fine paste of 5 garlic cloves.


For boiling rice,

The rice that I use requires 2 1/2 cups of water for 1 cup rice. To the rice add, 1 cup water, 1 1/2 cup of spinach puree and mushrooms paste put together and garlic paste.

Add 2 tsp oil and salt to taste. Stir well and put the rice to boil.
It will take double the amount of time to boil because of spinach. Cook accordingly.

Cut rest of the garlic cloves to fine pieces.

In a wok (large enough for the rice), add butter. When its hot, add garlic and fry till brown. Add onion and fry till brown.
Now add rest of the mushrooms and fry till water evaporates.
Add brocolli and sweet corn in the end and fry for 5 minutes, no more. Leave the vegetables crunchy.
Add salt and ajinomoto (optional) and mix well.

Put on high flame and add the boiled rice. Mix well. Fry for 5 minutues.

Sumptuous Spinach fried rice is ready!

If you want to give it a little non vegetarian twist, you can add some shredded boiled chicken pieces after tossing them in some butter, salt and pepper.

chinese · corn · fried rice · mushrooms · spinach

Spinach flavoured Mushroom and corn fried rice

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This is one yummy and quick recipe! I assure you that you will thoroughly enjoy this one.
Easy to cook! Here we go
Ingredients
2 cups of finely chopped spinach
1 cup sweet corn
1 + 1/2 cup chopped button mushrooms
1 onion chopped
3 green chillies (can be less or more based on your taste)
1/2 tsp Ajinomoto(Chinese salt)
2 tsp butter
5 garlic cloves grated
2 cups boiled rice (preferably basmati)
salt to taste

[Please note that when you are boiling rice, add a pinch of salt and few drops of oil/butter. Butter will help keep rice from being sticky. This is very important when you are making fried rice.]

Add butter to a hot pan. Add garlic and stir.When it turns light brown, add onion and green chillies and fry till onion turns golden brown. Now, on high flame add mushrooms and cook for 2 mins stirring continuously. Now, add sweet corn and toss it for another 3 mins. Add chopped spinach and allow it to cook on medium flame till all water evaporates.
Add salt and ajinomoto and stir once again.

Now add boiled rice to the pan and on high flame toss it continuously for about 2 mins. Simmer the flame and cover the pan with a lid for 5 mins. Open the lid and toss it one more time.

Fried rice is ready!!