Masala rice with oyster mushrooms and vegetables

Masala rice with oyster mushrooms and vegetables

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Author Connie Veneracion


  • 1 cup rice (Basmati is ideal but most long-grain varieties will do)
  • 3 tablespoons coconut milk
  • 1 teaspoon masala mix stir in coconut milk to make paste
  • 4 tablespoons butter
  • 2 cups vegetables (I used eggplants, tomatoes and snow peas; feel free to use whatever vegetables you prefer), diced
  • 1 onion thinly sliced
  • 1 tsp garlic minced
  • 3/4 cup oyster mushrooms
  • salt (I used Himalayan black salt)
  • slivers of scallions


  • Cook the rice as you ordinarily would but stir in the masala paste before switching on the rice cooker. Sprinkling with salt is optional. When done, fluff up the rice by raking through lightly with a fork.
  • Heat the butter in a frying pan or wok. Add the vegetables, onion and garlic. Sprinkle with salt. Stir fry for about a minute to a minute and a half depending on your choice of vegetables and the size of the cut.
  • Add the mushrooms, sprinkle with salt once more and cook for 30 to 45 seconds depending on the size of the mushrooms.
  • Add the rice. Stir and toss just until heated through.
  • Sprinkle with scallions.
  • Serve the masala rice with oyster mushrooms and vegetables at once.