Nothing can beat a steaming bowl of rice on a cold rainy night. Its even better when it comes with meaty mushrooms, crunchy babycorns and pungent spring onions. This is the perfect one pot meal for busy weekday dinners or office lunches. And its quick too.
I have used Mushrooms, Babycorn and Spring Onions, but you can use whatever vegetables you have on hand.
Ingredients:
Babycorn, 1 cup cut into 3 pieces each
Mushroom, 1 cup sliced (I used Baby Bella, but use any)
Spring Onions, 6 stalks finely chopped (whites and greens separate)
Garlic, 1 tbsp finely chopped
Ginger, 1 tsp finely chopped
Red Chili Flakes, 1 tbsp
Salt to taste
Soy Sauce, 1 tbsp
Oil, 1 tbsp
Procedure:
1. Heat a wok and add in the oil.
2. Add in the garlic and ginger, fry till they turn brown.
4. Drop in the babycorn
5. Add the mushrooms. Cook these on high heat allowing the mushrooms to sweat out the water and turn soft.
6. Add in the rice.
7. Spice up with salt, red chili pepper and soy sauce.
8. Give it a good toss to blend it all the ingredients well.
9. Garnish with spring onion greens and enjoy hot!
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