Fried rice with Champignons

We just moved into our new house. Yay!

New address, new furnitures, new decorations. Bring out your champagne glasses and let’s jubilate this occasion! But wait, stop and rewind.

We just moved into our new house.

Well, that was a month ago. It’s a stale news. I know, my long hiatus deserves an explanation, right? Let’s put it this way, internet disconnection for a month (would you believe that?) and a sudden busy schedule (juggling my new-found part-time job, some online projects on the go and driving lessons brushing up) left this kitchen dead. So many times I attempted to revive it but in vain.

But miracles do happen. After our overwhelming schedule we thought of offering ourselves a much deserved weekend pause in the beautiful region of Lozère. Two days of spectacular landscape, promenade in the wild forest gathering mushrooms and sleeping in an impressive 16th century Rural Gite in the mountain helped a lot in bringing back my pep to cook and write again. And the bonus part, my internet connection is finally back! Yay!

I miss you all guys! I have a lot of catching up to do.

I’m sending off a serving of this Mushroom Fried-rice to Simona of Briciole, the lovely host for the fifth helping of My Legume Love Affair”, that savory and sweet vegetable event brainchild of Susan of Well Seasoned Cook.

Mushroom Fried-rice

about 2 cups of yesterday’s left-over cooked rice
2 tablespoons of olive oil
2 cloves of chopped garlic
1 onion sliced
half a teaspoon of salt
some freshly ground pepper
1 cup of fresh champignon or mushrooms chopped (you can use different kinds)
half a cup of sliced zuccini (you can use any other vegetables of your preferance)
1 egg beaten

Start by warming up your rice in the Microwave; It is preferable to add your rice hot and not sticking to each other. Warm up your wok or your pan. Put a little bit of oil and put your beaten egg and slide it on all sides of the pan to make a thin omelette. Put it aside. Pour the rest of your olive oil, add the garlic and onion. Once they change in color add your chopped mushrooms and other vegetables. Continue cooking. Your pan should be very hot. And lastly add your rice, salt and pepper. Decorate it with your thinly sliced omelette and some tomatoes.

The big French Rural Gite where we stayed, reserved only for us.
Wasn’t that fabulous!

Warning. All that glitters are not gold.

Mushrooms may look friendly and delicious on your plate but it could be poisonous. Guessing Game: which among the following mushrooms is edible? Go down to know the answer.

Specimen 1

Specimen 2

Specimen 3
Specimen 4

Answer: Specimen 3

Saffron Milk Cap Mushroom

My other Rice Recipes

Bagoong Fried-rice (Shrimp Paste Fried-rice)

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