Chilli-fried Mushrooms

Ingredients

• 250g sushi rice

• 2 tbsp olive oil

• ½ onion, finely sliced

• 3 large garlic cloves, crushed or grated

• 325g closed cup mushrooms, halved or quartered

• 220g green beans, trimmed and cut into 5 cm lengths

• 1 red chilli, finely sliced

• 4 tbsp light soy sauce

• 15g basil, leaves picked

Directions

• Step 1

  Rinse the rice in cold water, drain and repeat 4 times. Put in a pan with 300ml cold water, bring to the boil, then cover, lower the heat and simmer for 10 mins. Remove from the heat and set aside for 5 mins to steam.

• Step 2

  Meanwhile, warm the oil in a large wok or frying pan over medium-high heat. Once hot, tip in the onion; stir-fry for 3 mins until softening. Add the garlic and cook for 1 min, then add the mushrooms, beans and chilli. Stir-fry for 5-6 mins until caramelised.

• Step 3

  Add the soy sauce; remove from the heat and stir through the basil leaves. Fluff the rice with a fork (it’ll be a little sticky). Serve with the stir-fry.