Mushroom Fried Rice

Ingredients

Thai Jasmine Rice / Jeera Rice – 2 cups

Water – 1 1/2 cups

Oil – 2 tsp + 2 1/2 tbsp

Eggs – 2 beaten

Garlic – 1 tsp crushed

Onion – 1 chopped

Mushrooms – 1 cup sliced

Cabbage – 1 cup shredded

Celery – 1 stalk chopped

Chicken / Veg stock cubes – 2

Water – 1/4 cup

Soy sauce – 2 tbsp

Pepper powder – 1/2 tsp

Sugar – 1/4 tsp

Salt – to taste

Aginomotto / MSG – 1/8 tsp

Spring onions – 1/2 cup chopped

Method

Put the rice along with water in a rice cooker and cook till done.  Allow it to cool and break the lumps.  Heat 2 tsp of oil in a large non-stick pan and scramble the eggs.  Keep it aside.  Add 2 1/2 tbsp of oil to the pan and add the garlic followed by onions.  When the onions turn pink, add mushrooms, cabbage and celery.  Saute for 2 minutes and add the cooked rice, scrambled eggs, stock cubes mixed in water, soy sauce, pepper powder, sugar, salt and aginomotto.  Fry well for 2 minutes and switch off the flame.  Garnish with spring onions.  Serve delicious ‘Mushroom Fried Rice’ with any side dish of your choice.  Enjoy!