I have previously confessed not to be a big fan of rice, but I should probably clarify that to every rule there’s an exception and this fragrant mushroom fried rice is it.
A number of the other contestants have already posted various types of rice dishes in the Royal Selangor Get your Jelly On challenge, myself included but I just couldn’t resist on sharing this recipe with you.
Combining everything I love about South East Asian flavours – ginger, garlic, soy, exotic mushrooms and a touch of fish sauce and lime, it’s almost become a comfort food of sorts, and a perfect accompaniment to satay or teriyaki skewered chicken, beef or even lime steamed fish!
It’s also a great way to use up leftover steamed rice in a new and exciting way that pretty much constitutes a meal in itself. For bigger flavour and a more filling version you can add little cooked peeled prawns and some shredded omelette or barbecue chicken to the mix.
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Serves 2 as a side
South East Asian fried rice
Feel free to add shredded chicken, prawns or egg omelette to the mix, to turn the side dish into a filling main. About 1/2 cup per person should be fine. Green vegetables are also great in this. Top with some bean sprouts and peanuts if you like.
For the fried rice:
- 3/4 cup white rice
- 2 cloves of garlic, peeled
- 8 fresh shitake mushrooms
- 3cm knob of ginger, peeled
- 2 sprigs coriander
- 1/2 red long chilli, seeds removed
- 1 tbsp dark soy sauce
- 1 tbsp chives
- 1 tsp fish sauce
- 1 tsp lime juice and lime zest
- 1/4 cup peanut oil
To prepare the rice: cook rice according to packet instructions (generally for a 3/4 cup of rice in add 1 and 1/2 cups of water, cook on medium heat for 15 minutes, stirring occasionally). Once cooked to al dente, remove from pan and allow to cool.
To prepare ingredients: crush garlic. Finely chop ginger, chives, coriander. Slice the chilli longways, then on the diagonal. Slice mushrooms.
To cook rice: heat peanut oil in a wok. Add garlic, ginger and chilli and stir fry for 30 seconds or until fragrant. Add rice and break up lumps with your stirrer. Cook stir frying until rice is warmed through and no longer lumpy. Add mushrooms. Mix together the soy sauce, fish sauce and lime juice and zest. Add to the rice and quickly mix. Lastly add chives and coriander and mix to combine.
To serve: spoon rice into the moulds and turn out onto your serving plates. Serve with extra chilli slices and chives.