Fried Rice with Chinese Mushrooms in Oyster Sauce

Number of Servings: 8


choice of rice for 8, cooked and refrigerated overnight
80g dried Chinese mushrooms
450g celery
350g carrots
4 spring onions
4 cloves of garlic
1tsp sesame oil
1tsp brown sugar
1/2tbsp soy sauce
4tbsp oyster sauce

1 Rinse mushrooms once and have them soaked in water hours before cooking.

2 Reserve the mushroom water. Marinate finely chopped mushrooms with minced garlic, sesame oil, sugar, and soy sauce.

3 Finely dice celery, carrots, and spring onions. Set aside.

4 Add mushrooms to saute pan and cook for 1 minute.  Add 80ml mushroom water and cook for 2 minutes until evaporated. Add more mushroom water and continue to cook the same way.

5 When the mushroom has been cooked for 8 minutes. Add oyster sauce, followed by celery, carrots, and spring onions. Stir-fry for 3 minutes.

6 Add cooked rice. Stir to combine. Cook for the last 4 minutes.


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