Loading...

In a small bowl, whisk together the light soy sauce, dark soy sauce, plum sauce, hot sauce (to taste), and vinegar. In a separate small bowl, dissolve the corn starch in 1/2 cup of water to create a slurry. Add the corn starch slurry to the soy sauce mixture and stir until well combined. Set aside.
Heat a splash of oil in a large pot or pan over medium-high heat.

Add the sliced mushrooms to the hot pot and cook, stirring occasionally, until they are golden brown and have released their moisture, about 4-5 minutes.

Add the diced mixed vegetables (such as green beans, carrots, and red bell pepper) and minced garlic to the pot. Sauté for 3-4 minutes, until the vegetables have softened but still retain a slight bite.

Pour the prepared sauce mixture into the pot with the vegetables and mushrooms. Bring to a simmer and cook, stirring constantly, until the sauce has thickened, about 1-2 minutes.

Add the leftover cooked rice and fresh basil to the pot. Mix well to combine all ingredients, ensuring the rice is evenly coated with the sauce and heated through.

Taste the pot rice and adjust seasonings as needed. You may want to add more hot sauce for a spicier kick or a pinch of salt if desired.

Serve the Sticky Mushroom Basil Pot Rice hot and enjoy!


In a small bowl, whisk together the light soy sauce, dark soy sauce, plum sauce, hot sauce (to taste), and vinegar. In a separate small bowl, dissolve the corn starch in 1/2 cup of water to create a slurry. Add the corn starch slurry to the soy sauce mixture and stir until well combined. Set aside.
Heat a splash of oil in a large pot or pan over medium-high heat.

Add the sliced mushrooms to the hot pot and cook, stirring occasionally, until they are golden brown and have released their moisture, about 4-5 minutes.

Add the diced mixed vegetables (such as green beans, carrots, and red bell pepper) and minced garlic to the pot. Sauté for 3-4 minutes, until the vegetables have softened but still retain a slight bite.

Pour the prepared sauce mixture into the pot with the vegetables and mushrooms. Bring to a simmer and cook, stirring constantly, until the sauce has thickened, about 1-2 minutes.

Add the leftover cooked rice and fresh basil to the pot. Mix well to combine all ingredients, ensuring the rice is evenly coated with the sauce and heated through.

Taste the pot rice and adjust seasonings as needed. You may want to add more hot sauce for a spicier kick or a pinch of salt if desired.

Serve the Sticky Mushroom Basil Pot Rice hot and enjoy!
