Rice is one of my top 5 side dishes. I could eat rice every day... and plantains. Rice always tastes good. Whether with tomato sauce, mafé , egusi , as jollof , or as fried rice. Also, the way I remember it from my childhood, as riz sauté , aka fried rice .
Sautéed rice, like topsi banana , was once considered poor people's food, with the slight difference that it was also very popular with very young children. The original recipe consists of only a few ingredients: rice, oil, tomatoes, onions, garlic, and salt. A more popular variation was prepared with canned sardines or corned beef.
This second option accompanied me for a while during my student days. Firstly, because it was very cheap (as a student you have to watch your money), secondly, because it's quick to prepare and not to be underestimated, and thirdly, because it tastes absolutely delicious.
This time I opted for a vegetarian version. It tastes best with fresh vegetables. This time, I'm serving it with fresh, lightly sautéed brown mushrooms.
Riz sauté and mushrooms | Fried rice with steamed mushrooms
Ingredients
- 300g basmati rice
- 5 small carrots
- 4 tomatoes
- 1 Medium-sized zucchini
- 300g Fresh Brown Mushrooms
- 2 Small onion
- 1 spring onion
- 5 garlic cloves
- 1 Scotch bonnet (optional)
- 100 ml cooking oil
- Salt
- pepper
- 1 tbsp Magic Sauce
- 1 tsp paprika powder
- approx. 1 liter of water
Instructions
- Clean, peel, and dice the carrots into small cubes
- Wash the zucchini and tomatoes and cut them into cubes as well
- Peel and finely chop one onion and the garlic
- Heat cooking oil in a pot, add chopped onions, garlic and salt and sauté for about 2 minutes
- Then add the tomatoes and sauté for about 5 minutes, until the tomatoes start to stick to the bottom of the pot
- Then add the previously washed rice and fry for about 5 minutes, stirring constantly
- Now add the carrots and zucchini and fry for another 2 minutes
- Then add water, Magic Sauce, pepper, Scotch bonnet and paprika powder, stir well and season to taste
- Then cover and simmer over low heat for about 20 minutes
- In the meantime, clean and quarter the mushrooms
- Then sauté in a pan with cooking oil, an onion and the salt for about 5 minutes
- Serve the cooked rice in a bowl with the mushrooms, and sprinkle with the coarsely chopped spring onions. Done!
