Mushroom Fried Rice ~ And my 50th post!!

My 50th post!! On this small achievement I would like to thank all my friends and fellow bloggers who have supported and encouraged me with their lovely words without which I wouldnt have succeeded in my attempts. Thanks a lot friends :)

Chinese forms one of my favourite cuisines apart from Indian. But the Chinese food served outside China differs from what it is served within the country. The food served outside China varies according to the taste of the people in various countries. I love the Indo-Chinese version. Chinese dishes can be made in a jiffy and doesn't require much time and effort.

The technique behind making a good Fried Rice is in using cooked left over cold rice as the rice grains would be fluffy and wouldn't stick to each other as would be the case when using freshly cooked rice. So prior planning is needed. But what if you haven't planned earlier and don't have cold left over rice but still want to make fried rice, as has happened with me on numerous occasions? Follow this simple and easy technique of rice preparation and you will end with fluffy and tasty fried rice.

Ingredients:

For rice preparation:

1 cup long grained rice/Basmati uncooked

2 cups chicken stock(I used Swanson)

Salt to taste

For the rest of the preparation:

Portabella mushrooms(or any other)- 10 oz (283 g) sliced

Snow peas - 10 chopped

1/2 white onion chopped

Celery stalks - 2 chopped

Green onions - 5 chopped

Green bell pepper(Capsicum)- 1/2

Ground pepper- 1/2 tsp

Salt to taste

Vinegar - 1.5 tsp

Soy sauce - 3 tbsp(adjust according to your taste)

Fried rice seasoning mix - 1/2 packet

Oil for cooking(Peanut oil or Sesame oil or Olive oil)

Method:

• In a saucepan add salt to chicken broth and bring to a boil.
  
• Add rice, reduce heat to low and cook till water has been absorbed and rice is cooked well.
  
• Remove from pan and spread the rice grains on a large plate/tray and allow to cool at room temperature.
  
• Heat 1 tsp oil in a pan and saute onions and mushrooms till the water oozed out from mushrooms has evaporated and onions have turned transparent/mushrooms are cooked.
  
• Add bell pepper and snow peas, celery and saute for a minute or so.
  
• Add three fourth of chopped green onions and saute for few seconds.
  
• Add vinegar, salt and pepper and mix well.
  
• Add cooked cooled rice and mix thoroughly.
  
• Add soy sauce and fried rice seasoning mix and mix well. You may add ketchup too if you wish.
  
• Remove from pan and garnish with the remaining chopped green onions.
  
• Serve hot!
  

This goes to Monthly Mingle-Ravishing Rice Recipes event hosted by Nags and started by Meeta.

Along with this I'm also sending the following from my archives to the same event:

Malabar Mutton Biriyani.

Dill Rice:

Ammu of Nature Kitchen has passed me the 'I love Your Blog Award'. Thanks a lot Ammu. You made the day special :)

On this small achievement of mine, I would like to give away this award- 'Chirpy and Cheerful Blog' award to the following fellow bloggers whose blogs(and they themselves are too) are always chirpy and cheerful(like a parrot) and makes one surround with an aura of happiness!

Aruna of The Temptations

Varsha of Will-O'-the-Wisp

Ramya of Passion for Cooking-Memory Archieved

Smitha of Saffron Apron

I would also love to give away this award- Awesome Shots to the following fellow bloggers. Photography is a skill which only few people are blessed with. And so is presentation skill. Both go hand in hand for eye catching shots. Hats off to you all!! You have really impressed me with your awesome clicks!!

Prathibha of The Chef and Her Kitchen

Mahimaa of Indian Vegetarian Kitchen

Pavithra of Dishes From My Kitchen

Vrinda & Mahesh of Sankeerthanam

Deesha of Vegetable Platter

Lena of Lemon n Spice

Pooja.

Other Chinese Dishes: