As a cereal grain, Rice is the most widely consumed staple food for a large part of the world’s human population, especially in Asia. As an Asian, we grew up eating rice. According to the Rice Association, there are more than 40,000 varieties of cultivated rice said to exist. They range from basmati to lemont and to arborio, from koshihikari to jasmine. In this recipe, I’m using Japanese rice (no, not from Fukushima). Feel free to use any other type of rice you fancy.
1 cup cooked rice
1 packet Shimeji mushroom (Japanese mushroom)
1/2 cup carrots (diced)
1/2 cup cucumber (diced)
Chinese chives and spring onions (chopped)
1 tbsp oyster sauce
1 tsp chicken powder
2 tbsp water
3 tbsp rice wine vinegar
2 tbsp soy sauce
2 tbsp sunflower or canola oil
1 tbsp sesame oil
1/2 lemon (juiced)
salt and pepper
Heat a tablespoon of oil in a pan. Add in diced carrots and stir fry for one minute or till soft. Add in mushroom, seasoning and cook for another minute.
Once the mushroom is soft, add in the Chinese chives and spring onions. Mix well and turn off heat. We do not want to overcook the greens. Set aside to cool.
In a mixing bowl, add in your rice, diced cucumber and cooked mushroom.
Mix the vinaigrette in a small bowl.
Drizzle and mix well. Taste and adjust if necessary.