Umami mushrooms, jumping rice, cold crunchy cucumber

≈ $4.11/serving$4.29at the cheapest of your stores this week · 10 ingredients on sale

Ingredients

• basmati rice1 cup dry (3 cups cooked)
• shitake mushroom200 g
• egg3 ea
• green onion3 stalks
• garlic2 cloves
• soy sauce2 tbsp
• hoisin sauce1 tbsp
• sesame oil2 tsp
• cucumber1 ea
• rice vinegar4 tsp

Method

1Cook the rice

• •Rinse and drain the rice in a fine mesh sieve until the water runs clear.
• •Add the rice to a pot with 1½ cups salted water and bring to a boil.
• •Reduce the heat to low, cover with a lid, and cook 15 minutes until the grains are tender.
• •Spread the rice on a tray to cool and dry while you prep.

2Prep

• •Meanwhile, thickly slice the mushrooms.
• •Thinly slice the green onions, keeping the white and green parts separate.
• •Mince the garlic.
• •Beat the eggs in a small bowl with a pinch of salt.

3Cucumber salad

• •Smack the cucumber with the flat of your knife until it cracks.
• •Chop the cucumber into bite size chunks.
• •In a bowl, toss the cucumber with the rice vinegar and a good pinch of salt.
• •Chill the salad in the fridge until serving.

4Sear the mushrooms

• •Heat 1 tbsp oil in a wok over high heat until it just smokes.
• •Add the mushrooms in one layer and sear without stirring 90 seconds.
• •Toss and continue to sear until browned, 5 minutes.
• •Push the mushrooms to one side of the wok.

5Fry the rice

• •Add another 1 tbsp oil to the wok.
• •Pour in the eggs and scramble 30 seconds until just set.
• •Add the white parts of the green onions and the garlic, and fry 30 seconds until fragrant.
• •Add the cooled rice, breaking up any clumps with the spatula.
• •Fry 2 to 3 minutes until the rice hisses and jumps in the wok.

6Plate

• •Stir in the soy sauce, hoisin sauce and sesame oil.
• •Fold in the green tops of the green onions.
• •Serve the fried rice hot with the chilled cucumber salad alongside.