Recipe of Speedy MOMI HOMEMADE MUSHROOM RICE

MOMI HOMEMADE MUSHROOM RICE Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Mushroom Rice is a dish that makes most people feel homey and cozy because it's a dish that many of us grew up with. The idea here is a skillet with flavorful rice and a whole lot of mushrooms mixed into it..

Here is the best “MOMI HOMEMADE MUSHROOM RICE” recipe we have found so far. This will be smell and look delicious.

Ingredients of MOMI HOMEMADE MUSHROOM RICE

1. You need of RICE.
2. Prepare 2 cup of RICE.
3. You need 950 ml of PLAIN WATER.
4. Make ready 1 tsp of BROWN SUGAR.
5. It’s of MUSHROOM FILLING.
6. You need 1/2 cup of COOKING OIL.
7. It’s 3 tbsp of GRATED GARLIC.
8. Prepare 1/4 cup of SLICED GINGER.
9. Make ready 1 cup of SLICED BIG RED INDIAN ONION.
10. You need 1 tsp of GROUND BLACKPEPPER.
11. Make ready 1 tsp of SUGAR.
12. Take 1 tbsp of OYSTER SOUCE.
13. You need 3 tsp of SALT.
14. Take 1 tsp of STOCK POWDER.
15. It’s 1 tbsp of SWEET BLACK SOY KETCHUP.
16. Make ready 1 tbsp of SALTY BLACK SOY KETCHUP.
17. It’s 1 tsp of BLACK THICK SOY KETCHUP.
18. Make ready 500 grams of CHICKEN - CUT INTO 12 PCS.
19. Make ready 300 grams of DRY MUSHROOM (MORE OR LESS IF YOU WANT - I LOVES TO USE DRY SHITAKE MUSHROOM).

This homemade mushroom shumai recipe is super easy to make.Today, we're going with a vegetarian version made with sticky rice, mushrooms, and peas-perfect when.Rice with mushrooms, garlic, onion - who could beat that?You can also use it as a main meal if you add cooked chicken after the rice is cooked.

MOMI HOMEMADE MUSHROOM RICE step by step

1. WASH THE RICE AND COOK WITH THE PLAIN WATER + BROWN SUGAR FOR 15-20 MINUTES AT MEDIUM TO LOW HEAT OR JUST USE A RICE COOKER.
2. SOAK THE DRY MUSHROOM WITH SOME HOT WATER FOR 10 MINUTES THEN CUT AND SLICE THEM. KEEP AND USE THE WATER LATER.
3. IN A LARGE PAN, PREHEAT THE COOKING OIL FOR 3-5 MINUTES AT HIGH HEAT. ADD IN THE GARLIC, GINGER, ONION AND LET THEM SIMMER FOR FEW MINUTES.
4. ADD IN THE SLICED MUSHROOM WITHOUT THE WATER AND STIR THEM FOR FEW MINUTES THEN ADD IN THE CHICKEN AND THE WATER USED TO SOAK THE MUSHROOM EARLIER.
5. ADD IN THE REMAINING INGREDIENTS ALL AT ONCE. STIR THEM TO MIX WELL AND LET THEM SIMMER FOR 5-10 MINUTES AT MEDIUM TO LOW HEAT. ADD SOME WATER IF THE MIXTURE IS TOO DRY. NEED THE MUSHROOM MIXTURE TO HAVE SOME LIQUID BUT NOT TO MUCH LIQUID.
6. TAKE OUT HALF OF THE COOKED RICE FROM THE RICE COOKER.
7. TURN OFF THE HEAT AND TAKE THE COOKED MUSHROOM INTO THE RICE COOKER AND ADD IN THE RICE BACK INTO THE RICE COOKER. RECOOK FOR 5-10 MINUTES OR BAKE AT 200/400 FOR 10-15 MINUTES.
8. SERVE WHILE HOT FOR LUNCH OR DINNER.

How to make fresh mochi, or pounded rice, at home, with ease, and without a mochi making machine.Every year around this time, I get a yearning for mochi, that bland, sticky dough made by pounding glutionous or sweet rice into a paste.Homemade wrappers with with sticky rice, mushrooms, and peas are perfect when dipped in a bit of soy sauce and chili oil.

I just finished making the best mushroom rice ever and hubby said the greens i made to go with it were not even needed.This warm mushroom rice bowl is Sweetgreen's co-founder Jonathan Neman's current fave.When ready to serve, place the cooked wild rice in the bottom of a bowl, and top with remaining ingredients.Easy Mushroom Rice was NOT meant to be posted on the blog as a stand alone recipe.I actually had this recipe within the recipe for the Slow Cooker Mushroom Rice I posted just a few weeks ago.