Mushroom Fried Rice with Feng He Garden

Ingredients:

• 2 tbsp cooking oil
• 3 cloves garlic, finely chopped
• 1-inch piece ginger, finely chopped
• 1 medium onion, finely chopped
• 4 scallions, chopped (white and green parts separated)
• 400g mushrooms, chopped
• 1 tsp salt
• 4 cups day-old white rice
• 1 tsp ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp Feng He Garden Light Soy Sauce

Method:

Heat Oil & Fry Aromatics:
Heat 2 tablespoons of neutral oil in a large pan or wok over medium-high heat. Add the chopped garlic, ginger, onion, and the white parts of the scallions. Fry for about 30 seconds or until fragrant.

Cook Mushrooms:
Turn the heat to high and add the chopped mushrooms. Season with 1 teaspoon of salt to help draw out the moisture. Cook for about 2 minutes, stirring occasionally, until the mushrooms are golden brown.

Add Rice & Seasonings:
Add the day-old white rice to the pan. Mix thoroughly, ensuring the grains of rice separate. Continue cooking over high heat for 3-4 minutes, until the rice is relatively dry and the grains are distinct. Add the ground black pepper, garlic powder, onion powder, and light soy sauce. Mix well to combine all the flavors.

Finish & Serve:
Add the green parts of the scallions and mix through. Serve hot and enjoy your Mushroom Fried Rice!