Curry House Mushroom Fried Rice
Cold basmati rice stir fried with browned mushrooms, cumin, crisp vegetables and a light coating of turmeric. This British curry house style side dish serves four and is ready quickly once the rice has been cooked and chilled.
Ingredients
- 2 tablespoons ghee or neutral vegetable oil
- 1 teaspoon cumin seeds
- 250 g chestnut mushrooms cleaned and thinly sliced
- 1 small onion finely chopped
- 1/2 red pepper deseeded and finely diced
- 75 g frozen peas defrosted
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground black pepper
- 600 g cooked and thoroughly chilled white basmati rice
- 1/2 teaspoon fine salt or to taste
- 3 spring onions thinly sliced
- 2 tablespoons chopped fresh coriander optional
Instructions
- Remove the rice from the fridge and gently separate any clumps with clean fingers or a fork. Prepare all the vegetables before heating the pan.
- Heat the ghee in a large wok or wide frying pan over a medium high heat. Add the cumin seeds and fry for 20 to 30 seconds, until they sizzle and smell fragrant.
- Add the mushrooms in an even layer. Leave them undisturbed for 1 minute, then stir fry for 3 to 4 minutes until lightly browned and the moisture they release has evaporated.
- Add the onion and red pepper. Stir fry for 2 minutes, then add the peas and cook for 1 further minute.
- Sprinkle in the turmeric and black pepper. Stir for 20 seconds so the spices coat the vegetables without catching on the pan.
- Add the cold rice. Use a broad spatula to lift and turn it through the vegetables for 3 to 4 minutes, until evenly coloured and steaming hot throughout.
- Taste and add up to 1/2 teaspoon salt as needed. Fold through two thirds of the spring onions and the coriander, if using.
- Transfer to a warmed serving dish, scatter over the remaining spring onions and serve immediately.
Notes
The 600g cooked rice required is approximately the yield from 300g uncooked white basmati rice, although the exact cooked weight varies. Cook and cool the rice safely before beginning. Refrigerate it promptly and use within 24 hours. Do not reheat the finished mushroom fried rice again because the chilled cooked rice has already been reheated during stir frying. If the pan is crowded, brown the mushrooms in two batches so they fry rather than steam. The recipe is vegetarian when made with ghee and vegan when made with vegetable oil.
Nutrition
Calories: 305kcalCarbohydrates: 52gProtein: 7gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 19mgSodium: 315mgPotassium: 483mgFiber: 3gSugar: 3gVitamin A: 2357IUVitamin C: 25mgCalcium: 51mgIron: 1mg
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