Monday, May 17, 2010

Mushroom Tofu Fried Rice

May 17th 2010

You know those evenings when you are trying to clear the fridge. And you have the mushrooms left over with which you were going to make some pasta or the Tofu that is left over because that new recipe you wanted to try never happened, well here is what you do with it. And remember this is not THAT recipe that never happened. You will try this as soon as you finish reading this post, now cross your heart and promise me! And it is perfectly OK if you rush to the store to get the ingredients and don't have the leftovers. In fact, it is even better. So here is a rice that is quick and tasty with or without the tofu. 

Difficulty level : Easy

Time: 30- 35 min

Ingredients
  • 1/2 or 3/4 packet firm tofu cut in cubes (optional)
  • 1 or 1 1/2 cups of button mushrooms (stems removed and chopped in thin slices)
  • 1 large onion chopped thinly longitudinally
  • 1 cup frozen peas ( thawed)
  • 1/2 cup chopped black olives (optional)
  • 1 bunch spring onions
  • salt (to taste)
  • 1 tbsp or more pepper ( per taste)
  • oil
  • 2 cups (rice cup measure) basmathi rice cooked with 1: 2 water in a pressure or rice cooker
Method de Preparation
  1. Wash basmathi rice under the water and drain out the water in a sieve. In a rice cooker,  measure 4 cups of water and allow to heat. When water is heated, then drop in the rice and a spoon of ghee. This prevents the rice from sticking together.
  2. Take oil in a pan, when heated, add the cubed tofu and saute till desired brownness is attained. Take and keep aside. If you have a toddler at home, offer him or her a few cubes but shoo the husband away! [ This step is purely optional]
  3. Add a little bit more oil, add the chopped onions, when it is cooked well and translucent, add the chopped and washed mushrooms.
  4. Saute both well, add salt. Add the olives too.
  5. When the water from the mushroom has drained out and the vegetables are tender and cooked well, add the chopped spring onions.
  6. Add the tofu and salt and pepper. Saute for a few minutes.
  7. By now the rice should be done. Open the rice cooker and allow the rice to cool
  8. Turn off gas and mix well with the cooked and cooled rice. 
  9. Serve hot with chips and with this handy cucumber raita or any other raita.
Chef's Tip:  The Tofu and the olives are optional. Throw in other veggies if you like. The highlight of this dish is that salt and pepper are the only condiments used.  Savor the simple yet potent taste of this dish.



5 comments:

Priya said...

Tofu and mushroom fried rice looks catchy and delicious..

Viviani said...

Hey Anu, this is gonna be lunch this sunday..i guess i'll make it wit panneer instd of tofu..and mayb add capsicum too..will capsicum take away the flavour of the pepper??!!

Anu Karthik said...

@ priya: thanks a bunch
@ vini: i don't think so. in fact i think it would taste better with paneer, just make sure the paneer is soft. and i think the capsicum will go well too.

Aarthi said...

Hey Anu, tried this dish. It turned out good.

Anu Karthik said...

@ Aarthi: thanks, glad you liked it!

Post a Comment

Related Posts with Thumbnails