Easy Vegan Mushroom Rice
A quick and delicious supper dish, ready in less than 30 minutes
Ingredients
- ¾ cup Basmati Rice
- 3 tbsp Rapeseed Oil
- 6 Spring Onions - chopped
- 1 Red Chili - deseeded and finely chopped
- 2 Cloves Garlic - finely chopped
- 9 oz Mushrooms - sliced
- 3 tbsp Soy Sauce
- 1 tbsp Vegetable Oil
- 1 tsp Sesame Oil
- 3 tbsp Coriander - chopped
- Salt to taste
Instructions
- Boil the rice using you will need 1½ cups water. See here for my guide to making the perfect rice
- Pour into a large bowl, pour over a tablespoon of soy sauce and leave to cool.
- Heat the oils in a wok or large frying pan and quickly stir fry the spring onions and garlic for about 30 seconds.
- Remove from the pan using a slotted spoon and put to one side.
- Now stir fry the chilli for about 10 seconds, then add the mushrooms.
- Stir fry until the mushrooms just start to soften and then stir in the cooled rice.
- Add a little more oil if the rice looks to be sticking but keep the mixture moving and it should be fine.
- Once the rice is hot, add the remaining soy sauce, the reserved spring onion and the chopped coriander.
- Gently stir through and taste for seasoning.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Easy Vegan Mushroom Rice
Amount per Serving
Calories
293
% Daily Value*
Fat
15
g
23
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
8
g
Sodium
763
mg
33
%
Potassium
365
mg
10
%
Carbohydrates
33
g
11
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
7
g
14
%
Vitamin A
307
IU
6
%
Vitamin C
21
mg
25
%
Calcium
32
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.