Mushroom Peas rice / Mushroom rice
(A lovely rice recipe made using button mushrooms and peas)
I make this mushroom rice recipe when I crave something Chinese (Indian-Chinese to be more specific), but I want to keep it light and healthy. Cravings don’t have time or frequency! There are days when I crave specific food repeatedly! However, I find ways to take care of my cravings at home, as eating out very often is unhealthy.
A sizzling hot mushroom rice with sautéed vegetables or soup is one of my favourite dinner options. If you have cooked rice ready, this dish comes together in under 30 minutes! It is super simple and a hassle-free recipe. Make this easy rice at home and enjoy!
RECIPE VIDEO
Ingredients
1 cup Basmati rice (बासमती चावल)
18-20 button mushrooms (बटन मशरूम)
1/2 cup green peas (हरे मटर)
1 tbsp oil (तेल)
1/2 tbsp butter (बटर)
6-7 small bulbs of spring onions (हरे प्याज)
1tbsp ginger-garlic-green chilli paste (अदरक-लहसुन-हरी मिर्च का पेस्ट)
1 tbsp soy sauce (सोया सॉस)
1/2 tbsp white vinegar (विनेगर)
2-3 green leaves of the spring onions (हरे प्याज के पत्ते)
1 tsp black pepper powder (काली मिर्च पाउडर)
salt as per taste (नमक स्वादानुसार)
Method
Rinse the rice under running tap water 2-3 times. Bring 3-4 cups of water to a boil in a pan. Lower the heat and add a little salt, lemon juice, and rice. Please give it a stir, put a lid on the pan, and let the rice cook on low-medium heat. Cook for about 10-15 minutes. Keep checking the rice. Stir it gently a few times if needed. Toward the end, taste a little rice to check if it’s done. The rice should be just cooked- nice and firm. DO NOT OVERCOOK THE RICE.
Set a large strainer over a large vessel and strain the rice properly.
Fluff up the rice using a spoon/fork gently to let all the steam out. Set the rice aside for cooling. You can refrigerate the rice too.
Alternatively, you can use a rice cooker or instant pot to cook your rice.
Wash the vegetables thoroughly and chop them into pieces as shown below -
In a large kadhai/ pan, heat oil. When the oil gets hot, add butter to it.
Toss in the chopped onions and fry them in the oil-butter mixture.
Add the ginger-garlic-green chilli paste and sauté on high flame for about a minute.
Add salt (a little less salt than usual as soy sauce has salt too), soy sauce, and vinegar. The mushrooms will start releasing water. Cook till most water has evaporated.
Now add the cooked rice, peas, chopped spring onion leaves, and black pepper powder. Give it a nice mix and cook for another minute on high flame.
MUSHROOM PEAS RICE IS READY TO BE SERVED!SERVE HOT.
Notes -
1 cup uncooked rice makes almost 2 cups of cooked rice. Use rice according to your needs.
Use high flame while making this recipe. If you have a wok burner, use that. However, be careful. We do not want to burn anything.
You can skip adding the peas and make plain mushroom fried rice too.
You can add finely chopped green chillies instead of green chilli paste. The amount of green chillies can be adjusted to suit your taste.
If you add more butter to this recipe, it tastes awesome! However, if you want a healthier recipe, go easy on butter. If you are a vegan, use vegan butter.
Mushroom Peas Rice/ Mushroom Fried Rice
Ingredients
- 1 cup Basmati rice (बासमती चावल)
- 18-20 button mushrooms (बटन मशरूम)
- 1/2 cup green peas (हरे मटर)
- 1 tbsp oil (तेल)
- 1/2 tbsp butter (बटर)
- 6-7 small bulbs of spring onions (हरे प्याज)
- 1tbsp ginger-garlic-green chilli paste (अदरक-लहसुन-हरी मिर्च का पेस्ट)
- 1 tbsp soy sauce (सोया सॉस)
- 1/2 tbsp white vinegar (विनेगर)
- 2-3 green leaves of the spring onions (हरे प्याज के पत्ते)
- 1 tsp black pepper powder (काली मिर्च पाउडर)
- salt as per taste (नमक स्वादानुसार)
Method
- Rinse the rice under running tap water 2-3 times. Bring 3-4 cups of water to a boil in a pan. Lower the heat and add a little salt, lemon juice, and rice. Please give it a stir, put a lid on the pan, and let the rice cook on low-medium heat. Cook for about 10-15 minutes. Keep checking the rice. Stir it gently a few times if needed. Toward the end, taste a little rice to check if it’s done. The rice should be just cooked- nice and firm. DO NOT OVERCOOK THE RICE.
- Set a large strainer over a large vessel and strain the rice properly.
- Fluff up the rice using a spoon/fork gently to let all the steam out. Set the rice aside for cooling. You can refrigerate the rice too.
- Alternatively, you can use a rice cooker or instant pot to cook your rice.
- Wash the vegetables thoroughly and chop them into pieces.
- In a large kadhai/ pan, heat oil. When the oil gets hot, add butter to it.
- Toss in the chopped onions and fry them in the oil-butter mixture.
- Add the ginger-garlic-green chilli paste and sauté on high flame for about a minute.
- Add salt (a little less salt than usual as soy sauce has salt too), soy sauce, and vinegar. The mushrooms will start releasing water. Cook till most water has evaporated.
- Now add the cooked rice, peas, chopped spring onion leaves, and black pepper powder. Give it a nice mix and cook for another minute on high flame.
Notes
- 1 cup uncooked rice makes almost 2 cups of cooked rice. Use rice according to your needs.
- Use high flame while making this recipe. If you have a wok burner, use that. However, be careful. We do not want to burn anything.
- You can skip adding the peas and make plain mushroom fried rice too.
- You can add finely chopped green chillies instead of green chilli paste. The amount of green chillies can be adjusted to suit your taste.
- If you add more butter to this recipe, it tastes awesome! However, if you want a healthier recipe, go easy on butter. If you are a vegan, use vegan butter.
A simple, vegan Mushroom rice.
Did you make this recipe?
Kindly let me know in the comments section below and tag @bitesandbokeh on INSTAGRAM.