Chili Mushroom Fried Rice
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Chili Mushroom Fried Rice

Course Side Dish
Cuisine Asian Fusion
Keyword Meatless
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 people
Author Connie Veneracion

Ingredients

  • 2 tablespoons sesame seed oil
  • 1 large bell pepper chopped
  • 4 shiitake mushrooms chopped (caps only)
  • 12 green beans cut into 1/2 inch rings
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 to 2 teaspoon bird's eye chilies finely chopped
  • 4 cloves garlic finely chopped
  • 4 cups cooked rice (see notes after the recipe)
  • 2 tablespoons kecap manis (see notes after the recipe)
  • 1 tablespoon soy sauce
  • 1 tablespoon tamarind paste

Instructions

  • Heat the sesame seed oil in a wok or frying pan.
  • Stir fry the bell pepper, shiitake and green beans with the salt and pepper for about a minute.
  • Add the chilies and garlic. Stir fry for another 30 seconds.
  • Add the rice. Stir fry until heated through.
  • Pour in the kecap manis, soy sauce and tamarind paste. Stir fry for another minute to blend the flavors.
  • Taste the rice. If you prefer it to be or sweeter saltier, add more kecap manis or soy sauce, respectively.
  • Serve the chili mushroom fried rice immediately.

Notes

Kecap Manis is a thick and syrupy sweet soy sauce that comes from Indonesia. Sweetened with palm sugar and flavored with star anise and other Oriental spices, its flavor is more complex than ordinary soy sauce. It's great as a dipping sauce but works equally well as a seasoning and marinade.