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!! 🙂