Serves 2 as part of main meal
Butter- 1 heaped tbsp
Garlic- 1/2 tbsp, finely chopped
Onions- 1/4 cup, finely chopped
Mushrooms- 1 cup, roughly chopped
Chicken soup cube- 1/2 tsp, crumbled
Cooked basmati rice- 2 1/2 to 3 cups (preferably a day old, and straight from the refrigerator)
Salt- to taste
Pepper- to taste
Spring onion greens- 2 tbsp (optional)
Melt the butter in a wok and add garlic and onions.
Saute till the onions turn translucent. You dont need to get it to turn golden brown.
Add the mushroom and fry on medium heat till they are cooked. If there is water, wait for it to dry up.
Mix the crumbled soup cube into the mushroom and wait for it to melt in the heat.
Tip in the cooked rice and mix well, carefully, without breaking the rice.
Season with enough pepper and salt (after a taste test, as the soup cube is salty), and half of the spring onion greens and mix gently.
Let it sit for about 2 to 3 minutes on medium heat, just to warm up the rice.
Transfer into serving dish and garnish with the remaining spring greens