Main Asian

Chinese-style mushroom rice

Name: Chinese-style mushroom rice
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: /asian, /asian recipes, /chinese
Ingredients: 25g dried Chinese mushrooms; 25g dried Chinese shrimp; 200ml vegetable stock; 25g butter; 1 tablespoon peanut oil; 1 medium onion, finely sliced; 1 garlic clove, crushed; 300g jasmine rice; 225g Swiss brown mushrooms, sliced; 2 tablespoons light soy sauce; 1 (about 100g) Chinese sausage (Lap cheong), thinly sliced; 1 bunch chives, chopped; Lime, thinly sliced, to serve

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20m

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Bright Asian flavours spring to life in this beautiful prawn and mushroom rice.

25g dried Chinese mushrooms
25g dried Chinese shrimp
200ml vegetable stock
25g butter
1 tablespoon peanut oil
1 medium onion, finely sliced
1 garlic clove, crushed
300g jasmine rice
225g Swiss brown mushrooms, sliced
2 tablespoons light soy sauce
1 (about 100g) Chinese sausage (Lap cheong), thinly sliced
1 bunch chives, chopped
Lime, thinly sliced, to serve

Method

1.

Place dried mushrooms and shrimp in a heat-proof bowl and cover with 300ml boiling water. Set aside for 15 minutes to soak. Drain and reserve liquid.
2.

Slice mushrooms and set aside. Add the stock to the reserved liquid (you will have around 500ml).
3.

Heat the butter and oil in a large frypan over a low heat. Add the onion and cook for 2 minutes until it starts to soften. Add the garlic and rice and cook for a further minute. Add the mushrooms, shrimp and Swiss brown mushrooms. Ladle in half the liquid, increase heat to high and bring to the boil. Reduce heat to low, cover and cook for 10 minutes. Remove the lid and add the remaining liquid, soy sauce and Chinese sausage. Bring to the boil over high heat then reduce heat to low, cover and cook for a further 5 minutes. Stir in half the chives.
4.

Serve garnished with remaining chives and lime.