This stir fry is a quick dish for a light summer lunch. It is vegetarian friendly, but can easily be adjusted to accommodate meat lovers. Best of all, it is a great way to use leftover rice, which makes it easy on the budget. It can be served with your choice of bread, such as whole wheat, rye or gluten-free.
Total Time: 25 minutes, preparation time included
Yield: 3-4 portions when served with bread
Ingredients:
- 250g white button mushrooms, washed and chopped
- 250ml cooked white rice
- 125ml canned diced tomato-and-onion mix
- 125ml grated cheddar cheese
- 60ml chopped spring onions
- 80ml cooking oil
- 2.5ml Knorr Aromat seasoning
- 2.5ml dried sweet basil
- garlic powder and ground black pepper to taste
Steps:
- Put the mushrooms in a heavy-based frying pan.
- Add the spring onions, oil, Aromat, basil, garlic and black pepper.
- Fry over medium-high heat until the mushrooms are soft and golden brown.
- Add the rice and fry the mixture for another 2-3 minutes, stirring occasionally.
- Reduce heat, stir in the tomato-and-onion mix and simmer for 2 minutes.
- Add the cheese and remove from stove once the cheese has melted.
- Serve warm with your choice of bread.
