Ingredients ( Serves 3)
Long-grain rice (Basmati) - 1 1/2 cups Shiitake mushrooms, stems removed, caps sliced (or any variety) - 1 cup White mushrooms, sliced thin - 1/2 cup
Extra-firm tofu (diced)- 3/4 cup
Capsicum/ Bell Pepper - 1 chopped
Tomato - 1 finely chopped
Dried red-pepper flakes - 1/4 teaspoon
Grated fresh ginger - 1 tablespoon
Scallions(green onions) including green tops, sliced thin - 5 to 6 in number
Teaspoon salt - 1/2 teaspoon
Soy sauce - 1 teaspoon or as per taste
Cup frozen peas - 1/4 cup
Cooking oil - 3 tablespoons
Cook the rice with enough water . Fluff with fork and seperate the rice grains.
Shallow fry the tofu in a teaspoon of cooking oil till it turns into a golden brown color. This helps the tofu to maintain its shape and stays crisp.
Meanwhile, in a large nonstick frying pan or wok, heat 1 tablespoon of the cooking oil over moderately high heat. Add half the mushrooms and cook, stirring frequently, until the mushrooms are tender and golden, about 5 minutes. Transfer to a plate.
In the same frying pan, heat the remaining tablespoon of cooking oil over moderate heat. Add the red-pepper flakes, ginger, bell pepper, tomato and scallions and cook, stirring, until fragrant, about 30 seconds. Increase the heat to moderately high and add the rice, salt, and soy sauce. Cook, stirring, for 2 minutes and then add the peas and mushrooms. Cook, stirring, until everything's warm, another 1 to 2 minutes.
Remove from heat and serve warm with raita or any chinese side dish.
I served this fried rice along with Gobi Manchurian.
This goes off to Srivalli's Rice Mela
Other dishes for Rice Mela