Exotic Mushroom Fried Rice In Fish And Oyster Sauce

When it comes to cooking, I make every conscious effort to cook my dish that looks and tastes a notch higher than I’d cooked it earlier. My exotic mushroom fried rice is kind of an ode to its otherwise simpler version. Topped with scallions, french beans and peanuts, there’s a lot of crunch happening here.
It’s a disastrously awesome, generously comforting, one big happy dish that not just looks, but tastes a million bucks.
Doesn’t that look exotic!!! 🙂
Exotic Mushroom Fried RicePreparation time: 20 minutes (I’m a slug when it comes to chopping 😛 )
Cooking time: 20-25 minutes
Serves: 4

2 cups long grain / jasmine rice. Cook and keep aside.
1 packet mushrooms (about 200 grams)
2 eggs, scrambled
Half a bunch of spring onions or scallions, finely chopped
4-5 tbsps garlic, finely chopped (I love a lot of it)
1 red chili, finely chopped
1 cup chopped french beans
1 tsp aginomoto (optional)
2 tbsps fish sauce
1 tbsp oyster sauce
3 tbsps soy sauce
Oil for frying
Salt as per taste

1. Heat oil in a pan, add garlic and fry till it’s aromatic.
2. Add mushrooms, aginomoto, salt and the sauces. Stir and cook till the mushrooms are soft but not overcooked.
3. In a seperate pan, scramble eggs.
4. Time to build – tumble in the cooked rice, chili, beans, spring onions and scrambled eggs. Toss /stir in a way everything comes together without hurting the rice.
5. Give it a taste test. Add more salt if needed.
6. Garnish with chopped scallions and red chili.
7. Sprinkle roasted peanuts for that extra nuttiness and crunch.
P.S.: Replace the mushrooms with prawns or chicken. Or just add either or both them as toppings and it’ll taste equally great.
Vegetarians – ditch the eggs, fish and oyster sauce.

If this doesn’t make you happy, you, my friend are miserable 🙂


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Warm welcome to BitesandPlaces!
My humble little blog has its own story to tell… my story… I’m gregarious being, vagabond at heart and have a monstrous appetite for food. I used to be a Human Resource professional until few years ago. To be among, with and for people was the reason I’d chosen this field.
Being in HR, I could only accomplish the ‘people’ part. I still yearned to be in those places I saw on TV and travel magazines and craved to eat all kinds of food that lulls you into coma. I didn’t want to be just a spectator anymore. I wanted to be in those pictures.
Luck smiled at me and I fell sick with an awful heart, lungs and liver disorder. Family said stay home. Rest.
Rest? Were they crazy? I grabbed this opportunity and quit my job; to pursue my passion – people, places and food.

Being on my own gave me lot of spare time for all the three.
I’m not a professional cook, but I’m mighty passionate about cooking. Although Indian, BitesandPlaces does not restrict itself to just the dishes of my country, which are toothsome beyond doubt. I’ve also tried to put together a bunch of mouth-watering and eye-pleasing recipes scattered from all parts the world. A lot of them are a tribute to my mum’s kitchen, the ones I grew up with. Few of them are a result of my experimentation and few others, borrowed from my generous friends 🙂

I religiously follow Andrew Zimmern’s favorite quote – what looks good to your eyes, EAT IT!! After all food is something that follows no boundaries, isn’t it.

Travel, I believe, is about exploring new places, meeting new people, building new relations, soaking in their culture, gorging on their cuisines, discovering their stories and of course, capturing all of these in my teeny-tiny camera.

After having been there and done that, I was inspired to share my travelogues with you, encourage you to travel and in some way find a bit of your happiness through me.
Thus BitesandPlaces was born!

Life’s a journey and people, places and food are all a part of it. So, come along with me and eat your way through this journey called Life…

I like staying connected. And it’ll be a frosting on my cake if you drop a line or two at natasha@bitesandplaces.com.

Celebrate Life!!!
Natasha Gracious

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