serves 2
140g (5oz/¾ cup) basmati rice
6 chestnut (cremini) mushrooms
4 spring onions (scallions)
1 carrot
3 tablespoons fresh or frozen edamame beans
1 tablespoon sunflower oil
2 tablespoons light soy sauce
This fresh and colourful rice makes an excellent side dish to my Sweet and sour with cashews. You won’t miss the egg fried into the mix as the mushrooms provide an awesome earthy flavour and soft texture.
Add the rice to a saucepan and cover with hot water. Boil for 10 minutes over a medium-high heat until fluffy.
In the meantime, finely chop the mushrooms and spring onions. Grate the carrot coarsely and set aside. If using frozen edamame beans, defrost them; if using fresh, ensure the shells are removed.
Heat the oil in a wok over a high heat. Add the mushrooms, spring onions, carrot, and edamame beans and stir-fry for 2 minutes.
When the rice is cooked, remove it from the heat and drain thoroughly. Carefully toss the rice into the wok and combine with the vegetables.
Spoon in the soy sauce and stir-fry for a further minute. Serve immediately.