By Binita Das

Serves - 1-2 people

Prep time - 15 mins

Cooking time - 40 mins

Ingredients:

200g Pink Oyster mushroom

200g Shiitake mushroom

1 cup rice

½ tbsp chicken (or, vegetable) stock powder

1 tbsp soy sauce

1 tbsp oyster sauce

1 tsp sugar

½ tsp grated ginger

A handful of coriander leaves, chopped

2 cups water 

Vegetable oil for cooking

 Process:

• Wash and soak the rice for 2 hours.
• Clean any remaining dirt off the mushrooms with a damp towel and slice them.
• Mix both the sauces and sugar in a small bowl.
• Heat 2 tsp of oil in a pot. Add the soaked, drained rice. Sauté the rice for 3-4mins and add water.
• Add the stock powder, mix, and cover the pot. Cook until the rice is 90% done.
• Heat a tbsp of oil in a separate pan. Add sliced shiitake and fry for 2mins on high heat.
• Add the pink oysters and fry until caramelized.
• Add the sauce mix followed by the ginger. Stir fry for a min.
• Add the cooked mushroom on top of the cooked rice.
  
• Add a little bit of oil to the side of the pot. So that, the rice gets a little crispy on the bottom. Cover the pot and cook on low heat for 10mins.
• Finally, put some chopped coriander on top and serve hot.