Ingredients:

• 500 g cooked ecoBrown’s rice
• 10 g ginger
• 8 g garlic
• 40 g cooking oil
• 250 g mushroom paste (recipe follows)
• 40 g carrot, cubed
• 30 g white cabbage, julienned
• 30 g baby corn, diced
• 1/2 tsp salt
• 1/2 tsp white pepper
• 2 sprigs coriander
• 1 tbsp fried shallots
• 2 key limes

Mushroom Paste:

• 190 g reconstituted shiitake, diced
• 30 g cooking oil
• 40 g shallots
• 15 g garlic
• 30 g bean paste
• reserved liquid from soaking mushroom
• 20 g porcini powder, optional
• 15 g white pepper powder
• 60 g mushroom essence powder
• 1 tbsp black soy sauce
• 2 tbsp soy sauce
• 1 tsp Maggi seasoning
• 30 g bean paste
• 10 g Ajinomoto

Method:

Mushroom Paste

1. Heat up saucepan over medium heat; add in oil and sauté onion and garlic for 10 minutes. Add in bean paste and continue cooking until fragrant.
2. Add in diced mushroom and cook for another 8 minutes.
3. Add in porcini powder and mushroom essence into mushroom water, mix well and pour into the pan and cook for another 5 minutes.
4. Add in soy sauce and dark soy sauce and other seasonings.
5. Once thickened, keep aside for later use.

Fried Rice

1. Heat cooking oil with garlic and ginger over medium heat. Cook until fragrant.
2. Add in mushroom paste and cook for another 2 minutes.
3. Add in vegetables and seasoning and stir-fry for another 2 minutes.
4. Add in rice and cook for 2 minutes.
5. Once done, dish out and garnish with coriander, fried shallots and limes. Serve warm.