At home we almost always prepare rice on weekends. Do you also have that custom in your homes? East fried rice with mushrooms was the one we prepared last weekend to accompany some thighs of roast chicken that we had left over, thus becoming a very complete dish.
This rice is rich enough to eat on its own, but it becomes a great accompaniment for grilled meat, fish or vegetables. And preparing it will not take you long; You can even cook the rice in advance and reserve it until it's time to use it.
Everything is easy to prepare this recipe. At home we prepare the rice the night before and we reserve it in the hermetically closed refrigerator until lunchtime. So we were able to dedicate the morning to other tasks and then in just 15 minutes to prepare this dish. Cheer up!
- ½ cup of rice
- ⅓ teaspoon turmeric
- ¼ teaspoon curry powder
- Pinch of pepper
- A pinch of salt
- ½ white onion, minced
- 1 cayenne pepper
- 14 mushrooms, sliced
- Extra virgin olive oil
- A pinch of salt
- A pinch of freshly ground black pepper
- We start by cooking the rice in water with a mixture of spices (curry, turmeric and pepper) and salt. After 10 minutes, when the rice is tender, cool under cold running water, drain well and store in an airtight container in the fridge.
- On the other hand, in a frying pan we heat 2 or 3 tablespoons of olive oil and sauté the onion with the cayenne pepper for 8 minutes.
- Then add the mushrooms, season and sauté 6 more minutes.
- We remove the cayenne pepper and we add the reserved rice to the pan. Mix to loosen the grains and then cover. Cook over medium-high heat for a couple of minutes and stir the rice again. We cover again and "fry" the rice for another minute.
- We serve the fried rice with fresh mushrooms.