I had button mushrooms leftover after cooking Mushroom Risotto last night. Scoured through my very own Tried and Tested Recipe Book 1 (TTRB1) and came across this easy recipe using leftover rice and mushrooms. It's actually very simple to cook when you are in a hurry.
Ingredients ( Serves 4)
1.5 cups Jasmine Rice cooked rather bitey not overcooked. ( See Note 1)
2 tbsp any good quality veg oil
1 medium onion, chopped finely
8 button mushrooms, washed and sliced thinly.
1/2 red bell pepper, sliced into thin short strips ( See Note 2)
1/2 cup baby peas
Light soy sauce and pepper for seasoning
Heat a big pot and start frying the chopped onion in oil.
Add the sliced mushrooms, bell pepper and peas. Let it cook for 5-10mins.
Season with 1 tbsp soy sauce and a dash of pepper.
Put in the rice, let the seasonings coat the rice and vegs.
Check for seasoning and serve hot with a tomato based curry.
1) Basmati Rice can also be substituted with Jssmine Rice. Cook as usual. Leftover rice is even better.
2) Red bell pepper adds color to this dish. But you can use any other color of bell pepper as well.