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Easy recipe: Stir fried mushroom rice with chicken and sweet corn

 This is a one-of-a-kind recipe (Photo: Chef Ali Mandhry)

This recipe calls for some boneless chicken cut into strips and mushrooms with a touch of sweet corn to complete the dish and make it one of its kind.  

For the stir fried mushroom rice: 

500g or 1 large bowl cooked rice 

200g mushrooms, sliced

1 tablespoon oil

1 onion sliced 

1 sweet pepper, diced 

1 chicken cube 

1 teaspoon garlic paste 

4 whole green chillies 

Salt to taste 

Fresh coriander for garnish

What to do: 

1. In a wok over medium heat, pour in the vegetable oil. Add in the sliced onions and sauté until soft.

2. Add the diced sweet pepper and mushroom. Mix well using a wooden spatula. Once the mixture is soft, add in the garlic paste.

3. Add the chicken cube, mix well until fragrant.Continue to sauté until everything is well combined.

4. Add some salt to taste, continue to cook and then add the whole green chilies. Mix well.

5. Now add the cooked rice and continue to cook for another five minutes or until everything is combined well and the rice is fluffy. Serve with chicken and sweet corn. 

For the chicken and sweet corn: 

500g boneless chicken cut into strips 

150g sweet corn (boiled)

Juice of 1 lime 

1 curry cube 

1/2 teaspoon black pepper 

1 teaspoon garlic paste 

2 tablespoons oil 

What to do: 

1. Marinate the chicken with lime juice, garlic paste and black pepper.

2. In a pan over medium heat, add in the oil, then pan sear the chicken until golden brown.

3. Add in the curry cube, mix well using a spatula until flavors combine well.

4. Add the sweet corn and continue to cook for another 5 minutes.

5. Once flavours coat the chicken, you are ready to serve over your mushroom rice. 

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