I never thought I would enjoy cooking as much as I do now. Back when I first started, it was almost a chore. Yes, there was some satisfaction on a job well done when my family enjoyed my food, but that was it.
Now I understand flavour profiles a little better. I understand what our palates are like. I understand what works well together, at least to an extent.
Now I actively look forward to cooking and adapting recipes to suit our tastes.
This fried rice wasn’t an adaptation though. It was me realising that I needed lunch, there were a few vegetables at home that needed to be used up, and attempting to find a way to mix it all together into an easy dish.
And it worked well enough that I’ve made it again for the whole family! That’s a huge win, honestly.
Mushroom Fried Rice
- 1 tablespoon vegetable oil
- 1/2 teaspoon haldi powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon jeera seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon cayenne pepper
- 1 tomato, chopped
- 1 carrot, cut small
- 1 medium onion, sliced
- fresh mushrooms, quartered
- salt, to taste
- leftover cooked rice
- If you don’t have leftover cooked rice at home, cook the rice first.
- Heat the oil in a wok.
- Add the jeera seeds and coriander powder and let them crackle a bit.
- Add the onions and saute until a little translucent.
- Add the haldi powder, cayenne pepper and smoked paprika and mix well.
- Mix in the carrots, tomato and mushrooms until a little cooked. The mushrooms should shrink a little and some moisture should have come out.
- Add in the salt and taste.
- Mix in the rice until the colour has changed consistently.
- Serve as is, or with curd on the side.
You can add in any vegetables to this that you have at home. It’s a simple dish, especially if you have the spices already on hand. And we use most of them in Indian dishes, so we did have them on hand. Adjust to your palatte, play around with vegetables and even spices! I’m thinking next time around, I may add some green chilli…