Sesame-Ginger Mushroom Rice

Ingredients

• Rice and vegetables

  250 g long-grain white rice

  not instant or brown rice

• 300 g cremini mushrooms

  sliced 5 mm thick

• 2 tbsp neutral cooking oil

• 100 g carrot

  peeled and finely diced

• 15 g fresh ginger

  peeled and grated

• 2 cloves garlic

  minced

• 400 ml water

• 2 tbsp reduced-sodium soy sauce

• 2 tsp toasted sesame oil

• 2 scallions

  thinly sliced

• 2 tsp toasted sesame seeds

Directions

1. Rinse the rice and prepare the liquid

   Rinse the rice in a fine-mesh sieve under cold running water until the water runs mostly clear. Drain thoroughly. Combine the measured water and soy sauce in a jug. Have the sliced mushrooms, diced carrot, ginger and garlic ready before heating the pan.

2. Brown the mushrooms

   Heat the neutral oil in the pan over medium-high heat. Add the mushrooms in a broad layer and cook for 7–9 minutes, stirring occasionally, until their liquid has evaporated and the edges are golden. Transfer them to a bowl. Lower the heat to medium, add the carrot and cook for 2 minutes. Stir in the ginger and garlic for 30 seconds.

3. Simmer the rice

   Add the drained rice and stir for 30 seconds. Pour in the water and soy sauce mixture and bring to a simmer. Cover tightly, reduce the heat to low and cook for 13–15 minutes, until the liquid is absorbed and the grains are tender. If the rice is still firm and the pan is dry, add 2 tablespoons of hot water, cover and cook for another 2–3 minutes. Do not stir during cooking.

4. Rest, fluff and finish

   Remove the pan from the heat and leave covered for 10 minutes. Fluff gently with a fork. Fold in the browned mushrooms and toasted sesame oil, then scatter over the scallions and sesame seeds. Serve immediately. Taste before adding any extra soy sauce.