Chinese Mushroom Fragrant Rice

Chinese Mushroom Fragrant Rice 

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Serves 1

Fry light, for spraying

1 small onion, finely chopped

1 garlic clove, crushed

85g/3oz Thai fragrant rice

426ml/ 3/4 pint of boiling chicken stock

made with bovril

28g/1oz dried porcini mushrooms, crumbled

85g/3oz chestnut mushrooms, sliced

85g/3oz oyster or shiitake mushrooms, sliced

1 tbsp soy sauce

Salt n pepper

1 spring onion, shredded

1. Spray a heavy frying pan with fry light and place over a med heat until hot. Add the onion and garlic and cook for 2-3 mins until soft and translucent. Add the rice and stir well.

2. Pour half  of the stock into the pan and then stir in the mushrooms. Bring to the boil, then turn down the heat and simmer gently, covered, for 5-6 mins. Add the remaining stock and continue cooking for 6-8 mins, until the rice is tender and all the stock is absorbed.

3. Stir in the soy sauce and season to taste with the salt and pepper. Cook for 1 more min and then serve garnished with shredded spring onion.