Burnt Garlic Mushroom Fried Rice

Are you looking for delicious way to use the leftover rice or wanna quickly whip a meal on a busy day? Then here you go, Burnt Garlic Mushroom Fried Rice is classic, flavorful and comforting Chinese restaurant-style fried rice recipe that is super simple to make, customizable with any of your favorite mix-ins, and scrumptious twist to the leftover rice which is loaded with the flavor of golden fried garlic and mushrooms!

This is one of my favorite ways to use up leftover rice, and it will be ready in under 20 minutes. It’s great on its own or as a side dish to Chinese main entrees!

You can certainly add different kinds of protein and veggies to the fried rice to make it good enough for complete meal.

HOMEMADE FRIED RICE INGREDIENTS:

Let’s talk about the ingredients. To make this fried rice recipe, you will need:

• Cooked, chilled rice: Any kind of white or brown rice will do. If you are using freshly-cooked rice then make sure to refrigerate for atleast 30 minutes. Just be sure that it is cooked and thoroughly chilled before adding it to your hot skillet.
• Garlic: Freshly-minced.
• Mushrooms, capsicum and green onions : Feel free to add in other stir-fry veggies you love.
• Soy sauce: Here I have used traditional soy sauce but if you are using light-sodium soy sauce then add little more.
• Sesame oil: It taste wonderful on fried rice.

TIPS FOR MAKING THE BEST FRIED RICE:

Here are the important tips to make the best fried rice.

• Use cold/chilled rice: Use thoroughly-chilled cooked rice. A fresh batch of warm rice will not fry well when it hits the hot pan, and will result in soggy and sticky clumps — no good. So leftover refrigerated rice is ideal! Or, if you are in a hurry, just cook up a fresh batch of rice. Then spread it out on a baking sheet or another large flat pan, drape the rice with a layer of plastic wrap, then pop it in the fridge for 30 minutes (or in the freezer for 10-15 minutes) until it is thoroughly chilled.
• Use sesame oil:It is gives wonderful tastes in fried rice.
• Use high heat: This will help fry and brown the rice and veggies well, and will also help prevent the rice from steaming in the pan and sticking together too much.

SOME OF THE FRIED RICE VARIATIONS:

Feel free to get creative and use up other leftover ingredients you may happen to have on hand. That said, here are some classic add-ins:

• Meat Fried Rice: You can either saute some chicken/pork/beef/shrimp while making your fried rice.
• Egg Fried Rice: Just scramble 2 eggs before adding the onion and then follow the same process.
• Vegetable Fried Rice: Any stir-fry friendly veggies would be great in fried rice.
• Schezwan Fried Rice: Add a few tsp of schezwan sauce to this fired rice.

Also, in lieu of using traditional white rice in this recipe, feel free to make a healthier twist:

• Fried Brown Rice: You can use browned rice instead of white rice.
• Quinoa Fried Rice: You can use Quinoa instead of white rice.
• Cauliflower Fried Rice – Replace rice with cauliflower rice and make it as low-carb recipe.

HOW TO MAKE FRIED RICE:

To make this homemade fried rice recipe, simply:

In a sauté pan,heat the sesame oil and add the chopped garlic. Saute till it turns golden brown then add the spring onion,chopped yellow and cook until soft and cooked through.

Saute the Mushroom and capsicum for 5-6 mins on high flame until they are nicely browned.

Add the chilled rice, soy sauce, salt and pepper powder. Then stir to combine with the veggies and continue sauteing the rice, stirring every 15-20 seconds or so for 3 minutes, or until you notice the rice and veggies starting to brown slightly.

Give the rice a taste, and season with salt and pepper, plus any extra soy sauce or sesame oil if needed.
Serve warm with any Chinese style gravy or just pair it up with tomato ketchup and enjoy!

Burnt Garlic Mushroom Fried Rice

INGREDIENTS:

2 cups short grain rice, cooked and cooled
2 tbsp sesame oil
3 cloves garlic, chopped
1 tbsp spring onions white, chopped
1/4 cup yellow onion, finely chopped
1/4 cup capsicum, finely chopped
200 g button mushroom, thinly sliced
2 tsp soy sauce
1 tsp rice vinegar
1 tsp pepper powder
Salt to taste
2 tbsp spring onion greens,chopped

DIRECTIONS:

1. In a sauté pan,heat the sesame oil and add the chopped garlic. Saute till it turns golden brown then add the spring onion,chopped yellow and cook until soft and cooked through.
2. Saute the Mushroom and capsicum for 5-6 mins on high flame until they are nicely browned.
3. Add the chilled rice, soy sauce, salt and pepper powder. Then stir to combine with the veggies and continue sautéing the rice, stirring every 15-20 seconds or so for 3 minutes, or until you notice the rice and veggies starting to brown slightly.
4. Give the rice a taste, and season with salt and pepper, plus any extra soy sauce or sesame oil if needed.
5. Serve warm with any chinese style gravy or just pair it up with tomato ketchup and enjoy!

NOTES:

1. Use cold/chilled rice: Use thoroughly-chilled cooked rice. A fresh batch of warm rice will not fry well when it hits the hot pan, and will result in soggy and sticky clumps — no good. So leftover refrigerated rice is ideal! Or, if you are in a hurry, just cook up a fresh batch of rice. Then spread it out on a baking sheet or another large flat pan, drape the rice with a layer of plastic wrap, then pop it in the fridge for 30 minutes (or in the freezer for 10-15 minutes) until it is thoroughly chilled.
2. Use sesame oil:It is gives wonderful tastes in fried rice.
3. Use high heat: This will help fry and brown the rice and veggies well, and will also help prevent the rice from steaming in the pan and sticking together too much.

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