Ingredients:
Cooked rice - 1 up
Button mushrooms - 1/2 cup
Shitake mushroom - 1/2 cup
Oyster mushroom - 1/2 cup
Oyster sauce - 1 tbsp
Soya sauce - 2 tsp
Corn flour - 2 tsp dissolved in 1/2 cup of water
Onion - 1 (finely chopped)
Ginger - 1 tsp (minced)
Garlic -1 tsp (minced)
Salt to taste
Oil
Method:
Cooked rice - 1 up
Button mushrooms - 1/2 cup
Shitake mushroom - 1/2 cup
Oyster mushroom - 1/2 cup
Oyster sauce - 1 tbsp
Soya sauce - 2 tsp
Corn flour - 2 tsp dissolved in 1/2 cup of water
Onion - 1 (finely chopped)
Ginger - 1 tsp (minced)
Garlic -1 tsp (minced)
Salt to taste
Oil
Method:
- Heat oil in a pan. Add the garlic, ginger, chopped onions and mushrooms. Stir fry for two minutes.
- Add soya sauce, oyster sauce, salt and cornflour dissolved in water.
- Place the rice in oven proof pot. Pour the mushroom sauce mixture on the rice.
- cover and seal it with an aluminium foil.
- Bake in a preheated oven at 200 C for 20 minutes.
- Alternatively, microwave the mixture the mixture for five minutes in high flame.
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