Spicy Mushroom Fried Rice
Source : Unilever
Here's a delightful variation of the all-time favourite: fried rice. Discover how Planta enhances this tasty meal.
2 red chillies, sliced
2 shallots, sliced
4 large cloves garlic, sliced
1 tsp belacan, crumbled
4 Tbsp Planta margarine
100 g tempe, cut into 2 cm x 1 cm strips
2 cakes firm white tofu, cut into 2 cm x 1 cm strips
1 Knorr Tom Yam stock cube
2 tsp sugar
½ tsp salt
2 stalks lemon grass, finely sliced
4 kaffir lime leaves, finely shredded
100 g fresh oyster mushrooms (or 100 g tinned button mushrooms), sliced
3 cups cooled, cooked rice
Pound the chillies, shallots, garlic and belacan together in a mortar and pestle to
make a fairly fine paste. Set aside.
Heat Planta margarine in a wok and fry the tempe till crisp and golden brown. Remove
and set aside. Fry the tofu in the remaining oil until golden brown. Remove likewise.
Ensure that there are about 2 tablespoons of Planta left in the wok. If insufficient, add a little more Planta to make up the amount.Fry the ground chilli paste in the wok until fragrant – about 3 minutes. Add the Knorr Tom Yam cube, sugar and salt. Cook 1 minute before adding the sliced lemon grass and kaffir lime leaves.
Add tempe, tofu and sliced mushrooms. Stir-fry until well combined and add rice. Toss until well mixed and heated through – about 5 minutes. Taste and adjust seasonings if necessary.
Take pan off the heat and serve immediately.