Crispy, batter-fried mushrooms tossed in a spicy, tangy, and savory gravy with bell peppers and onions. This popular Indo-Chinese dish is a perfect side for fried rice or noodles.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
340cal
6gprotein
34gcarbs
21g
Ingredients
400 g Button Mushrooms (Cleaned and halved, or quartered if large)
0.5 cup All-Purpose Flour (Also known as Maida)
5 tbsp Corn Starch (4 tbsp for batter, 1 tbsp for gravy slurry)
1 tsp Ginger-Garlic Paste (For the batter)
2.5 tbsp Soy Sauce (1 tsp for batter, 2 tbsp for gravy)
0.5 tsp Black Pepper Powder (For the batter)
0.75 tsp Salt (1/2 tsp for batter, 1/4 tsp for gravy (or to taste))
1.75 cup Water (1/2 cup for batter, 1.5 cups for gravy)
Aromatic and savory fried rice with the intense, smoky flavor of crispy burnt garlic. This Indo-Chinese classic is a quick and satisfying meal, perfect for using up leftover rice.
About Chilli Mushroom Gravy with Burnt Garlic Fried Rice
Aromatic Chilli Mushroom Gravy with perfectly spiced burnt garlic fried rice. A protein-packed, soul-satisfying meal!
This indo_chinese dish is perfect for lunch or dinner. With 1145.01 calories and 21.09g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 cup
Oil
(For deep frying)
2 tbsp Sesame Oil (For stir-frying the gravy)
6 cloves Garlic (Finely chopped)
1 inch Ginger (Finely chopped)
2 pcs Green Chilli (Slit lengthwise)
1 medium Onion (Petals separated into 1-inch cubes)
1 medium Green Bell Pepper (Cut into 1-inch cubes)
2 tbsp Spring Onion Whites (Chopped)
1 tbsp Red Chilli Sauce (Adjust to spice preference)
1 tbsp Rice Vinegar
1 tbsp Tomato Ketchup
0.5 tsp Sugar (Helps balance the flavors)
0.25 cup Spring Onion Greens (Chopped, for garnish)
Instructions
1
Prepare Batter and Fry Mushrooms
In a mixing bowl, whisk together all-purpose flour, 4 tbsp corn starch, ginger-garlic paste, 1 tsp soy sauce, 1/2 tsp salt, and black pepper.
Gradually add about 1/2 cup of water, whisking continuously to form a smooth, thick batter (like pancake batter) with no lumps.
Heat oil for deep frying in a wok or deep pan over medium-high heat (around 175°C / 350°F).
Dip each mushroom piece into the batter, ensuring it's fully coated. Carefully slide them into the hot oil, being careful not to overcrowd the pan.
Fry in batches for 4-5 minutes, turning occasionally, until they are golden brown and crisp.
Using a slotted spoon, remove the fried mushrooms and drain them on a wire rack or paper towel-lined plate. Set aside.
2
Sauté Aromatics and Vegetables
Heat 2 tbsp of sesame oil in a separate large wok or pan over high heat.
Once the oil is shimmering, add the chopped ginger, garlic, green chilies, and spring onion whites. Stir-fry for about 30 seconds until fragrant.
Add the cubed onion and green bell pepper. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be slightly cooked but remain crisp and crunchy.
3
Prepare the Gravy
Reduce the heat to medium. Add 2 tbsp soy sauce, red chili sauce, rice vinegar, and tomato ketchup to the wok. Stir everything together.
Add sugar and the remaining 1/4 tsp of salt. Stir well to combine.
Pour in 1.5 cups of water and bring the mixture to a vigorous boil.
In a small bowl, mix the remaining 1 tbsp of corn starch with 2-3 tbsp of cold water to create a lump-free slurry.
While continuously stirring the boiling gravy, slowly pour in the cornstarch slurry. Cook for 1-2 minutes, stirring constantly, until the gravy thickens and turns glossy.
4
Combine and Serve
Add the crispy fried mushrooms to the thickened gravy.
Gently toss everything together to coat the mushrooms evenly. Simmer for only 1 minute to allow the mushrooms to absorb the flavors without becoming soggy.
Turn off the heat. Garnish generously with chopped spring onion greens.
Serve immediately while hot with your choice of steamed rice, fried rice, or noodles.
805cal
15gprotein
155gcarbs
12gfat
Ingredients
4 cup Basmati Rice (Cooked, cooled, and preferably day-old)
15 cloves Garlic (Finely chopped)
3 tbsp Sesame Oil (Toasted or plain)
1 medium Carrot (Finely chopped)
0.5 cup French Beans (Finely chopped)
1 small Green Bell Pepper (Finely chopped)
0.25 cup Spring Onion Whites (Chopped)
0.5 cup Spring Onion Greens (Chopped, for garnish)
2 tbsp Light Soy Sauce
1 tbsp Rice Vinegar
0.75 tsp Salt (Or to taste)
0.5 tsp Black Pepper (Freshly ground)
Instructions
1
Fry the Garlic
Heat sesame oil in a large wok or heavy-bottomed pan over medium-low heat.
Add all the finely chopped garlic. Sauté, stirring constantly, for 3-5 minutes until it turns a deep golden brown and becomes crispy. The key is slow and steady heat to prevent burning.
Once crispy, use a slotted spoon to remove about two-thirds of the garlic and set it aside on a paper towel. This will be your garnish.
2
Sauté Vegetables
Increase the heat to high in the same wok with the remaining garlic and oil.
Add the spring onion whites and stir-fry for 30 seconds until fragrant.
Add the chopped carrots and french beans. Stir-fry for 2-3 minutes until they are tender-crisp.
Add the chopped green bell pepper and stir-fry for another minute.
3
Combine Rice and Sauces
Add the cooled, day-old rice to the wok. Use a spatula to gently break up any clumps.
Pour the light soy sauce and rice vinegar over the rice. Sprinkle with salt and freshly ground black pepper.
