Skip to main content

Easy Lazy Summer Lunch



The inspiration for this rice comes from my favorite Chinese restaurant. When I go to China Gate, I frequently order their corn and mushroom fried rice. I also order a vegetable side dish to go with it, because that's what you do when you eat out. But really, the rice is so good that I can eat it on its own.

Which is what I did this lazy summer afternoon. I didn't have any mushrooms in the fridge, but I did have spring onions. So I washed 1/2 cup of rice and soaked it for 15-20 minutes. In the meantime, I chopped 2 spring onions, greens and all. Took out a large handful of fresh corn. Finely chopped a garlic clove. The rest is easy.

Heat a tsp of oil in a pan. Add garlic and the white bits of the onion. Stir for a minute or so until lightly browned. Add the green parts of onion and corn, then stir for a few seconds and add the rice. Add roughly 1/4 tsp each of salt and black pepper - or more, or less - it's hard to say when it comes to salt. Mix well, then add 1 1/4 cup water (or as much as your rice package says). Bring to a boil, then cover, reduce the heat to a simmer and cook for 15 minutes. Allow to rest for another 15 minutes (and no, don't peak or the steam will escape).

Comments

Curry Leaf said…
Quick and easy one pot meal.
Priya said…
Such a quick, easy and fabulous one pot meal looks yummy!
Siri said…
the recipe sounds comforting and a quickie too. :) Thanks for sharing!

Siri
Jyoti said…
My kids love corn ..never thought of adding it to rice ! Thanks for the post.
Rush said…
In making chinese, dont u seperately stirfry the veggies and add later instead of boiling it all together?
Raaga said…
so simple... and with some other veggies, would be extra colourful too :-) should try
notyet100 said…
looks easy nd yum..
Bharti said…
lazy fried rice..eh? I do this too sometimes. Less oil too. Yummy.
Parita said…
i love corn..delicious one pot meal :)

Popular posts from this blog

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

Ingredients
1/2 cup rice
1 cup plain…

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Ingredients
Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

The Living Roots Trek

I met Wesley at noon on a sunny day in May at the entrance to Tyrna village. The meeting had been three months in the making. Back in February, I had seen the pictures a friend posted from a trekking trip to Meghalaya. I'd been so taken in by the double decker living roots bridge that I immediately called Chalohoppo, the travel company she had gone with, and booked a trip for myself.

I'm not a trekker which means that instead of the rugged trip my friend had taken, I had arrived at a compromise. We will start the trip with the trek and then spend the rest of our stay in Meghalaya at a nice lakeside resort just outside Shillong. Which means that the day before I met Wesley, I'd landed in Guwahati and been met at the airport by a friendly Chalohoppo driver for a four hour drive to Cherrapunjee.

On arriving at the Sai Mika resort, nestled in the middle of mountains, I called the number I'd been given and was greeted by a friendly, enthusiastic voice of our guide for the tre…