Ingredients

The following ingredients have 4 Servings
  • 1 cup uncooked long grain brown rice ((rinsed))
  • 2 cups water
  • 2 tbsp sesame oil
  • 1 8oz whole baby belle mushrooms ((sliced))
  • 1 tsp fresh grated ginger
  • 1 tsp minced garlic
  • 1/4 cup scallions
  • 2 tbsp low sodium soy sauce
  • 1/2 tsp crushed chili flakes
  • salt as per taste

Instruction

  • Rinse brown rice and combine it with water in a sauce pan. Let it cook at high heat until it starts to boil and form bubbles. Stir and let it cook at high until it absorbs half of the water. Lower the heat to medium flame and let it cook half covered until all the water is absorbed. (Do not cover it fully with a lid because it will overflow). Turn it off and keep it aside.
  • In a nonstick pan/wok heat oil and toss in sliced mushrooms. Sauté at medium-high flame and let it cook for 5-8 minutes or until they are brown in color and well cooked.
  • Add, ginger, garlic, white portion of green onions (also known as scallion) and mix well.
  • Add soy sauce, chili flakes and salt. Mix roughly and fold in brown rice. Mix properly and let it cook at low flame for 2 minutes. Mix again from the bottom. Turn it off and garnish with green onions. Serve hot.