Mushroom Fried Rice
Mushroom fried rice is a quick one-pan supper that puts three kinds of mushroom in the same wok as chicken and prawn. Button, enoki and shiitake each bring a different texture, from tender to silky to chewy, so the rice never feels one note. Oyster and hoisin sauces give it a savory, slightly sweet gloss. Serve it with crisp lettuce, cucumber, pickles and shrimp crackers for contrast, and it comes together in about 25 minutes.
Instructions
Heat the canola oil in a non-stick pan over a medium heat. Add the minced garlic and sliced onion and fry until the kitchen smells fragrant and the onion begins to soften.
Add the sliced green chiles if you want them cooked into the base. Then put in the peeled prawns and the minced chicken fillet, and stir fry until the prawns and the chicken have both changed color and are no longer raw.
Add the button, enoki and shiitake mushrooms and stir them through the meat so they heat evenly.
Tip in the cooked rice, then add the oyster sauce, chicken powder, salt and hoisin sauce. Stir until every grain is coated and the rice is heated through.
Serve hot, with lettuce, pickles, tomato, cucumber and shrimp crackers on the side, and chilli sauce for those who want more heat.
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