Mushroom rice
Ingredients:
Cooked rice for 2
350g assorted mushroom (enoki bunch, shittake, white button mushroom)
20g butter
1 tbsp sugar
4 cloves garlics, diced
Coriander leaves (for garnishing)
Seasonings:
4 tbsp terriyaki sauce
3 tbsp Chinese cooking rice wine
Dash of sugar and pepper
Methods:
1) Heat up butter in a wok. Put in chopped garlic when the butter is half melted. Stir-fry the garlic until fragrant.
2) Add in assorted mushrooms and sugar, saute until the mushrooms are fully coated with butter. Add in seasonings, cook until the gravy has thickened.
3) Stir in chopped coriander, turn off heat. Add in cooked rice, stir until combined with mushrooms, serve.
Recipe adapted and modified from Piggy’s Journal
[…] This is another variation from the mushroom rice. […]
Is Japanese RIce used for this dish? or would normal rice from thailand work out the same?
Rachel: You can use any types of rice for this recipe. I had tried out brown rice recently and it worked perfectly for my family. 😉
I see, thanks a lot! will be trying this out soon 🙂
Rachel: You’re always welcome! 😉
Can 20 month old take food cooking with rice wine?
YJ: All my recipes are recommended for toddlers at age 2.5 and above. You may omit the rice wine. 🙂