Mushroom Pot Rice
Mushroom Pot Rice
Ingredients
For the Mushroom Pot Rice
- 6 button mushrooms, sliced to medium thickness
- 1 tomato, medium, deseeded and julienned
- 1 tablespoon oil
- 2 dry red chillies, deseeded
- 1 teaspoon garlic, chopped
- 1 teaspoon ginger, chopped
- 1 teaspoon spring onion whites, chopped
- 2 cups water
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon aromat powder
- 1/2 teaspoon vinegar
- 1 teaspoon light soy sauce
- 1/2 teaspoon oyster sauce
- 1/2 teaspoon chilli paste
- as desired cornflour slurry, for thickening
- 1/4 cup spring onion greens, cut into matchsticks, for garnish
- 4 cups steamed rice, to serve
Instructions
- 1
Slice the 6 to 8 button mushrooms into medium thickness and set them aside.
⏱️ 3 min
- 2
Deseed the medium tomato and julienne it. Set aside.
⏱️ 2 min
- 3
Heat 1 tablespoon of oil in a wok over medium-high heat.
⏱️ 1 min
- 4
Add the 2 deseeded dry red chillies, 1 teaspoon chopped garlic, 1 teaspoon chopped ginger, and 1 teaspoon chopped spring onion whites to the wok. Sauté until fragrant, about 1-2 minutes.
⏱️ 2 min
- 5
Add the sliced mushrooms to the wok and sauté until they are slightly wilted, about 3-4 minutes.
⏱️ 4 min
- 6
Pour in 2 cups of water. Season with 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon granulated sugar, 1/2 teaspoon aromat powder, 1/2 teaspoon vinegar, 1 teaspoon light soy sauce, 1/2 teaspoon oyster sauce, and 1/2 teaspoon chilli paste. Bring to a simmer.
⏱️ 3 min
- 7
Thicken the sauce with cornflour slurry as desired, stirring constantly until it reaches your preferred consistency.
⏱️ 1 min
- 8
Add the julienned tomato and spring onion greens (cut into matchsticks) to the wok. Mix well and cook for another 1-2 minutes until the tomato is slightly cooked but still holds its shape.
⏱️ 2 min
- 9
Serve the mushroom pot rice hot over steamed rice, garnished with additional chopped spring onions if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mushroom Pot Rice
For the Mushroom Pot Rice
- 6 button mushrooms, sliced to medium thickness
- 1 tomato, medium, deseeded and julienned
- 1 tablespoon oil
- 2 dry red chillies, deseeded
- 1 teaspoon garlic, chopped
- 1 teaspoon ginger, chopped
- 1 teaspoon spring onion whites, chopped
- 2 cups water
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon aromat powder
- 1/2 teaspoon vinegar
- 1 teaspoon light soy sauce
- 1/2 teaspoon oyster sauce
- 1/2 teaspoon chilli paste
- as desired cornflour slurry, for thickening
- 1/4 cup spring onion greens, cut into matchsticks, for garnish
- 4 cups steamed rice, to serve
Instructions
- 1
Slice the 6 to 8 button mushrooms into medium thickness and set them aside.
⏱️ 3 min - 2
Deseed the medium tomato and julienne it. Set aside.
⏱️ 2 min - 3
Heat 1 tablespoon of oil in a wok over medium-high heat.
⏱️ 1 min - 4
Add the 2 deseeded dry red chillies, 1 teaspoon chopped garlic, 1 teaspoon chopped ginger, and 1 teaspoon chopped spring onion whites to the wok. Sauté until fragrant, about 1-2 minutes.
⏱️ 2 min - 5
Add the sliced mushrooms to the wok and sauté until they are slightly wilted, about 3-4 minutes.
⏱️ 4 min - 6
Pour in 2 cups of water. Season with 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon granulated sugar, 1/2 teaspoon aromat powder, 1/2 teaspoon vinegar, 1 teaspoon light soy sauce, 1/2 teaspoon oyster sauce, and 1/2 teaspoon chilli paste. Bring to a simmer.
⏱️ 3 min - 7
Thicken the sauce with cornflour slurry as desired, stirring constantly until it reaches your preferred consistency.
⏱️ 1 min - 8
Add the julienned tomato and spring onion greens (cut into matchsticks) to the wok. Mix well and cook for another 1-2 minutes until the tomato is slightly cooked but still holds its shape.
⏱️ 2 min - 9
Serve the mushroom pot rice hot over steamed rice, garnished with additional chopped spring onions if desired.
⏱️ 1 min