Ingredients :
- 3 cup of cooked and chilled jasmine rice
- 16 oz of sliced fresh mushrooms
- 1 bunch of green onions chopped (green and white part)
- 1 Garlic salt ( I like Lawry's brand)
- 1 Sesame oil
Method :
- Sauté mushrooms over medium high heat in olive oil until golden brown. When the mushrooms are done, season with garlic salt to taste. ***Mushrooms make a lot of water when you sauté them. When you season mushrooms raw you tend to over salt them. I always wait until they are cooked.
- Add chopped green onions to pan with mushrooms. Quickly stir fry onions with the mushrooms for about 30-60 seconds. You want the onions to remain bright green and not over cooked.
- Add cold, cooked rice to the pan and stir the veggies and rice together until the rice is thoroughly reheated. ** If your rice is not chilled, it will be gummy and will stick together.
- Season with additional garlic salt to taste. Once the rice is seasoned to your liking, drizzle a tablespoon or two of sesame oil over the rice mixture and stir to coat rice. The sesame oil adds an awesome flavor! Enjoy!
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