Fried Mushroom Rice

Prep time: 25 mins | Serves: 2

Ingredients

• 200g basmati rice

• 300g mixed mushrooms, sliced

• 30g unsalted butter

• 15g olive oil

• 40g onion, finely diced

• 10g garlic, chopped

• 20g fresh parsley, chopped

• 6g sea salt

• 2g freshly ground black pepper

• 10g soy sauce (optional, for depth)

Instructions

1. Cook the rice in salted boiling water until tender, then drain and allow to cool slightly.

2. Heat the butter and olive oil in a large pan over medium-high heat. Add the onion and garlic, cooking until soft and fragrant.

3. Add the mushrooms and fry for 6–8 minutes until golden and slightly crisp around the edges.

4. Stir in the cooked rice, salt, pepper and soy sauce (if using). Toss everything together and fry for 2–3 minutes until hot and well combined.

5. Finish with chopped parsley and a final taste check — add a pinch more salt, pepper or butter if you fancy.

Storage.

Cool completely before transferring to an airtight container. Store in the refrigerator for up to 2 days. Reheat in a pan over medium heat with a splash of water or stock until piping hot.