- Jeerak Samba Rice/Jeera Rice (short-grained, fragrant rice used in Chinese cooking) – 3 cups
- Onions – 2 nos (medium-sized; finely chopped)
- Button Mushrooms – 250 gms (washed and sliced)
- Ginger – 2″ long piece; finely chopped/minced
- Garlic – 8-10 pods; minced/crushed (alter to suit your taste)
- Green Chillies – 2-3 nos (or as much as you like; finely chopped)
- Spring Onion Shoots – 15-20 nos (chopped to 1/2″ pieces)
- Soy-sauce – 1 tbsps
- Chilli-sauce (optional) – 1-2 tbsps (or as much to suit your taste)
- Salt – to taste
- Ghee – 2 tbsps
- Oil – 1 tbsp
Note: I do not use MSG or Ajinomoto in my cooking since it is believed to be very un-healthy and cancer-causing. If you are using it currently, I urge you to stop using it cos some of the things I’ve heard about it are not very pretty after all.
- Set the rice to cook with rice:water in 1:2 ratio. Ensure you add about 1/2 tsp of salt to the water before you place in the cooker. I cooked my rice in my rice-cooker and got perfect, non-sticky and separate grains of rice once done (You could even use your normal, everyday rice. Only, it wouldn’t taste just the same, so don’t say I didn’t warn you!).
- Once the rice is done, gently spread on a wide plate and let it cool, preferably under a fan whirring in full speed. Don’t stir too much, else you’ll end up with mashed rice. Just let it do its thing while you get the other things ready.
- Now, heat oil in a wok. Add the finely chopped onions, ginger, garlic and green chillies. Saute on a medium flame till the onions are cooked tender and the whole house starts to smell like a Chinese restaurant. My place sure did!
- Add the spring onions and saute another 2 minutes till they wilt.
- Next, throw in the sliced mushrooms and continue to saute till it is cooked. The water content in the mushrooms is sufficient to cook the mushrooms, so don’t add any additional water.
- Add adequate salt (don’t forget the rice has salt added too, so be careful of how much you put in). Stir well.
- Add the ghee, stir well and let the lovely aroma fill your nostrils. (This is my secret ingredient in place of MSG. Try it..it works wonders! All you need to do is walk a mile or two extra the next morning, and you’re not guilty anymore)
- Simmer the flame and add the soy-sauce and chilli sauce (if using). Ensure you simmer before you add the soy-sauce, else you’ll end up with a funny, burnt taste in the fried rice…something I’m sure you wouldn’t relish. Stir well.
- By now the rice would have cooled. Use a long, flat spoon/spatula and gently flatten out any lumps in the rice. Add the rice to the wok , stir well to incorporate and cook on a high flame for 3-5 minutes, stirring continuously.
- Remove from flame, garnish with more chopped spring onions, and serve hot with some appetizing Manchurian or some Sweet-n-Sour Sauce, or any other Chinese gravy of choice.