Mushroom-Egg Fried Rice

Category:  Lunch / Rice
Preparation Time: 15 mins  
Cooking Time: 15 mins
Servings: 3 Servings

I usually wont use any sauces like soy / chilly sauces in my cooking so I was bit hesitant to try any indo-chinese dish. I just want to do fried rice but without soy sauce and when I tried it really came out well:) Spring onion is the must for this recipe since this is the one which gives the flavour. We can use any veggies like carrot, beans, corn, capsicum, cabbage for the basic fried rice. If needed we can add mushrooms, eggs or even boiled chicken pieces to it to make it more flavorful. If we dont want the garlicky flavour, we can omit that alone and prepare the same way; that too will be taste good. If making for kids, we can avoid the green chillies and use only pepper powder.

Mushroom-Egg Fried Rice

 Ingredients: 

• Basmati Rice - 1 1/4 cup
• Mushroom - 1 packet (8 oz / 227 gms)
• Eggs - 2 nos
• Carrot, finely chopped - 1 no
• Beans, finely chopped - 5-6 nos
• Sweet corn - 2 tbsp (I used frozen)
• Spring Onion - 5-6 stalks
• Garlic, finely chopped - 2 tbsp
• Olive Oil - 2 tbsp
• Sugar - 3/4 tsp
• Salt - to taste
• Lemon juice - 1 tsp
• Pepper powder - 1-2 tsp (adjust as per taste)
• Green chillies, finely chopped - 2-3 nos (Optional)

Method:

1. Wash and soak rice for atleast 30 mins; then drain and cook with little salt and few drops of lemon juice in such a way the grains are separate. Once its cooked, spread it over a wide plate with few drops of oil mixed and allow to cool down completely
2. Peel the outer skin of the mushrooms and cut them into thin slices; no need to wash in water
   
3. For the spring onion, remove the roots and finely chop the white and green parts separately
4. Finely chop the other veggies so that they gets cooked quicker
   
   
   
   
   
5. Break the eggs into a bowl and whisk it well, add little salt and pepper powder to it and mix well
   
6. In a small pan, add few drops of oil and scramble the eggs 
   
7. In a wide pan / wok, add oil and heat it up; once it becomes little hot add the chopped garlic pieces and saute till it turns golden brown
   
8. Add the white part of the spring onion and saute for a min
   
9. Keep the flame in medium-high and then add the chopped carrot, beans and corn, sprinkle sugar over it (to retain the colour of the veggies) and saute for 2 mins
   
10. Add the chopped mushrooms and saute for 2 mins till the veggies gets cooked (not becomes mushy); add required salt for the veggies 
    
11. Now add pepper powder; mix well and then add the scrambled egg
    
    
    
    
12. Add in the finely chopped spring onion green part, mix well
    
    
    
    
13. Add the cooled rice to the veggies, mix gently until combined
    
    
    
14. Adjust salt and spiciness at this stage; if needed add salt / pepper as required
15. Once the rice becomes little hot, switch off and drizzle lemon juice over the rice
    
16. Serve hot!