Recipe

Quick & Easy: CHANTERELLE & VEGETABLE FRIED RICE

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Quick & Easy: CHANTERELLE & VEGETABLE FRIED RICE
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—-INGREDIENTS—-
500 g chanterelles (cleaned and halved if necessary)
125 g Basmati rice (cooked according to package direction, chilled)
1 red onion (sliced)
1 large clove of garlic (chopped)
1 bunch of parsley (chopped)
1 tablespoon vegetable broth powder
1 pack of mixed frozen vegetables as desired (I used @Iglo “4 Jahreszeiten”) or fresh veggies of choice
Olive oil
salt, pepper to taste
A splash of lemon juice
—-METHOD—-
1. Heat a non-stick pan on high heat, add 1 teaspoon of olive oil and fry the mushrooms on high heat for about 4 minutes (if you fry too many mushrooms at once, they may become mushy as they lose liquid and steam in their own juice – this should be avoided)
(Tip: If there is too much liquid in the pan, simply soak it up with kitchen roll while the mushrooms are frying)
When the mushrooms are ready, put them on a piece of kitchen roll and put them aside.
2. Heat the pan again and add 1 tsp olive oil. Fry the frozen vegetables until they are ready. Add the onion and fry over medium heat until translucent. Add a dash of lemon juice. Then add the garlic, stir well and fry for 2-3 minutes.
3. Mix in the rice and parsley and mix with the vegetables. Carefully fold in the mushrooms. Season to taste with soup powder, salt and pepper.
4. Enjoy! 😋
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