Mushroom and spinach fried rice is a quick and delicious recipe with mushroom and spinach ~ this fried rice should be on a slightly spicy version, which is good on its own or with any side.
I always love the combination of Mushroom and Spinach. Taste great with cheese as a sandwich on bread. I recommend using celery for this rice, I was out of it so I didn’t use it here.
Benefits of the ingredients: (source)
Mushroom: Mushrooms are rich in the B vitamins: riboflavin, niacin, and pantothenic acid. The combination helps protect heart health.
Spinach: Spinach is also an excellent source of vitamin K, vitamin A, vitamin C, and folate as well as being a good source of manganese, magnesium, iron, and vitamin B2.
Cooking rice:
Soak the rice for 30 minutes to cook faster. In a bowl of boiling water, add the soaked rice, and reduce the heat. Cook for 10 minutes or until 3/4th of cooking. Do not make it mushy, immediately transfer the rice to a strainer to remove water and allow it to cool completely. Put the bowl of rice in the fridge until you are ready to use it. The colder the rice the better.
Combination of vegetables:
Mushroom is well paired with spinach. Similarly, It goes well with bell peppers and peas too.
Sauces:
I added chipotle chili paste in this recipe, you can either use the recipe link to prepare your own paste or use the store-bought paste, if using store-bought chili paste add 1 tsp of vinegar to the rice.
How to cook Fried rice?
Use long-grain rice or basmati rice. Basmati rice brings more flavor to the recipe. Cook fried rice always on a high flame. The wok is best to use or a pan with handles as when the heat becomes too high, you just lift the pan from the fire and then again keep it back to ensure the heat is spread all over the pan.
Leftover rice:
Firstly, it works perfectly with the leftover rice which is cooled completely and has been refrigerated. If preparing rice by that time then make sure it’s cooled and kept in the fridge or freeze in a baking pan for 10 minutes.
Mushroom & Spinach Fried rice
Ingredients
- 2 tbsp sesame oil or olive oil
- 2 green chily, slited optional
- 1 tbsp garlic chopped
- 1 tbsp spring onion, white part chopped
- 1.5 cup mushromm chopped
- 2 cup spinach chopped
- 1.5 cup cooked rice
- 1 tsp soy sauce
- 1 tbsp chipotle chili paste or chili sauce + 1 tsp vinegar
- salt and pepper to taste
Instructions
- On a heated pan, add oil followed by green chili, garlic, and white part of spring onions.
- Fry for a few seconds. Add mushrooms and fry till the water dries out. Then add spinach and saute till it shrinks.
- On high heat add soy sauce, chili paste, salt, and pepper to taste.
- Add the cooked rice and mix well. Saute till the rice coats the sauce.
- Sprinkle some green onions on top and serve warm.
Notes
- The chipotle paste contains vinegar, chili, and garlic. If using chili paste add vinegar.
- Works perfectly with leftover rice. While using freshly cooked rice, allow it to cool completely and add, otherwise, the rice will break apart.