Flavoursome and affordable mushrooms have all the attributes of a superfood - nutrient-rich, low in kilojoules and high in antioxidants
Mushroom Fried Rice
Ingredients
2 cups long-grain rice, rinsed
2 tbs kecap manis
1 tbs soy sauce
1 tbs sweet chilli sauce
1 1/2 tbs peanut oil
2 eggs, lightly beaten
1 brown onion, thinly sliced
3 garlic cloves, finely chopped
400g Mixed Mushrooms (we used Button and Swiss brown), thinly sliced
1 small chicken breast fillet, chopped
250g green prawns, peeled, deveined, roughly chopped
4 green onions, thinly sliced
1/4 small Chinese cabbage, finely shredded
1/4 cup fried shallots (see tip)
1 red chilli, thinly sliced, to serve
Method
Cook rice following the absorption method on the packet. Drain. Spread over a baking tray, separating the rice grains with a fork. Cool to room temperature. Cover and refrigerate for 2 hours or until cold (see note)
Combine the kecap manis, soy sauce and sweet chilli sauce in a jug. Heat a wok over high heat until hot. Add 2 teaspoons of the oil and swirl to coat the wok surface
Add the egg and swirl to form a thin omelette. Cook for 30 seconds or until egg sets. Slide omelette onto a board. Roll up and thinly slice crossways
Heat the remaining oil in wok over high heat. Add the onion, garlic and mushrooms. Stir-fry for 2 minutes or until mushrooms are tender
Add the chicken. Stir-fry for 1-2 minutes or until sealed. Add the prawns. Stir-fry for 2 minutes or until prawns turn pink
Add the rice, green onions, cabbage and soy mixture to the wok. Stir-fry for 4-5 minutes or until rice is heated through. Stir in the sliced omelette. Sprinkle with shallots and chopped chilli, if desired. Serve
Tips & Hints
Long-grain rice is best cooked and chilled 1 day before making the fried rice. Fried shallots add a lovely crunch to the finished dish. They are available from Asian grocery stores. Once the packet is opened, store shallots in the freezer.
