Got sick of eating plain rice, so experimented making mushroom garlic rice. This dish was inspired by those served at Japanese restaurants. I don't know how they do it in the restaurants, but this is CoCo's version!
Very simple, for 2 big bowls of mushroom & garlic rice:
1 scoop of rice
A handful of Shitake Mushrooms, diced
4 cloves of Garlic, roughly diced
1 medium sized onion, diced
Knoss Chicken Seasoning Powder (or chicken stock, if you have any)
1. Wash your rice & drain
2. Cook the rice like how you usually do it, just replace the usual plain water with Knoss chicken powder mixed with water.
3. While the rice is cooking, stir-fry the mushrooms.
Stir fry with a little oil, let it fry a while before adding a teaspoon of the chicken powder. Then you add the onion and garlic and stir fry it till it's nice and soft.
4. Pour the mushroom into the cooking rice.
5. Stir it all up when the rice is cooked.
The mushroom rice tasted GREAT. It goes SO well with CoCo's Teriyaki Chicken that we baked in the oven. A good twist to the boring white rice!