Tag Archives: A Moment In Life

Fried brown rice with Shiitake mushrooms. And a walk in CloudeHill.

Fried brown rice with shikate mushrooms and peas



“I need a break. Let’s go somewhere to free our minds”. 

With just that, Mr. B and I went on a short, daily trip together. Sometimes, it is better not to think about work or commitments, and get out there.

cloudehill

 I am glad we did. We found ourselves wandering in a beautiful garden called CloudeHill up in Dadenong Range. The weather that day wasn’t splendid. The outcast sky and light rain gave the place a lonely, somewhat melancholy look. But it was still beautiful. We stepped through the well-maintained, formal spaces. A minute later, the formal garden gave way to a more informal section, with high tree, narrow path, lots of clovers and random lily of the valleys.

And a walk in CloudeHill.

 We came back, energised and refreshed. I like to think of it as a “healing session”. Healing food. I like that concept. I came home from the trip, thinking of that delicate balance and wanted something simple, clean and soothing. Fried rice that was, with brown rice, shitake mushrooms and a few ingredients from the cupboard.

comrang2

 Brown rice fried rice with Shiitake mushrooms

Printable Recipe
(Based on a recipe from martha stewart magazine)

Ingredients

2 cups jasmine brown rice
3 large eggs
300g fresh Shiitake mushrooms
2 cloves garlic
A small piece of ginger

3 tablespoons soya sauce
1 tablespoon Korean pepper paste
1/2 cup peas
1 teaspoon sesame oil

3 tablespoons of neutral taste oil

Method

Soak the brown rice for a few hours. Drain well after that.

Bring a large pot of water to the boil. Slowly add the rice, stir to combine. Wait until the water get back to boiling poin, turn the heat down and simmer until the rice is cooked, around 20-30 minutes. Drain and keep warm.

In the mean time, crush the garlic and mince the ginger.

Beat the eggs with a dash of soya sauce and pepper. Fry in a non-stock pan into thin omelette. Cut into fine strands.

Cut the mushrooms into 1cm thick slice.

When the rice has cooled down, heat up the oil in a large wok. Add ginger and garlic, then the mushrooms. Cook, stir occasionally until the mushrooms are just cooked through, then, throw in the rice, peas, Mix well, season with soy sauce, pepper paste.

Just when the rice is done, gently stir in the eggs and sesame oil. Dish out and serve immediately.

+++

Travel Information:
CloudeHill Nursery Gardens
89 Olinda Monbulk Road
Olinda, Victoria, Aus. 

Nursery: 03 9751 1009


Back and White Wednesday #14

It’s time to check back to Back and White Wednesday, a culinary photo event organised by a good friend of mine, Susan from the Well-seasoned Cook.

This time, I have a less-than-perfect photo of a vintage silver plate, and spoon.

Silver Plate and Spoon

I bought this plate in a op shop near South Melbourne Market.… Continue Reading …

B&W wednesday #7 Broad Bean Flowers

 Broad bean flowers

Ah. Prettiness! Broad bean flowers, I never knew they could be so delightful.

Can you believe that I grew them from seeds? :)

This photo is for Black and White Wednesday, created and hosted by the lovely Susan from The well-seasoned cook.… Continue Reading …