Recipe - Delicious Garlic Mushroom Fried Rice

Burnt Garlic Mushroom Fried Rice will become your new favourite mushroom recipe! Extra garlicky, full of umami and a great way to use leftover rice!

After a long day of work, some days I don’t feel like cooking at all. And that’s when I quickly whip up the perfect 15 minute recipe – mushroom fried rice.Any vegetarian fried rice is great, unless the rice gets mushy and sticky. If you have leftover rice in the fridge – that’s perfect for a fried rice recipe! Rice grains tend to dry a little and firm up once they’ve been refrigerated which is exactly what we need.

If you’re using freshly cooked rice just for the burnt garlic mushroom fried rice, make sure to air it out to remove moisture. You can spread the rice in a tray and leave it under the fan or refrigerate it for a couple of hours before making the fried rice.

Button mushrooms are one of my favourite varieties ingredients for fried rice because they add an earthy flavour with a chewy texture. I’ve also used shiitake mushrooms in this recipe for an extra boost of umami and that meaty, chewy texture. You can choose to add oyster mushrooms or cremini or any other variety that you have on hand.

Some Amazing Health Benefits of Mushroom

- May help keep you young
- It Protectes Your Brain
- Boosts Your Memory
- Protect Your Heart
- It Can Assist in Strengthening Your Bones
- Will Help You Give Energy

Ingredients

2 tablespoons Oil
10 Garlic Cloves thinly sliced
1/2 tablespoon finely chopped Ginger
1/4 cup finely chopped Onions
1/4 cup finely chopped Celery
4 stalks Green Onions finely chopped (white and green part divided)
1-2 Green Chillies
4 cups sliced Button Mushrooms (approx 400 grams)
5-6 Shiitake Mushrooms sliced
2 1/2 cups cooked white rice short grained/ day old
1 1/2 tablespoons light Soy Sauce
1 teaspoon Rice Vinegar
1 teaspoon White Pepper
1/2 teaspoon Salt
1 teaspoon toasted Sesame Oil

Method

* Heat oil in a large wok and add the sliced garlic. Fry on a medium high heat till golden brown.

* Take out half the garlic and reserve for later.

* Add ginger, onions, celery, green chillies and the white part of spring onions and stir fry on high heat for a minute or so.

* Add both the mushrooms and stir fry for 2-3 minutes till the mushrooms caramelize

* Add rice, soy sauce, rice vinegar, pepper, salt and toasted sesame oil and stir fry for 2-3 minutes till everything is mixed well.

* Don't worry if the rice sticks a little to the bottom. Just scrape it off – those crunchy bits are yum!

* Sprinkle with the green part of spring onions and the reserved garlic chips and serve hot.