Friday, 21 September 2012


Very simple and quick is this dish. Truly a vegetarian treat. There are so many versions of Thai stay stir fry. This one is very simple wherein you cook with what you have at home within 20 to 30 minutes.


For the mushroom fried rice:
Cooked rice- 2 cups

Button mushrooms- 1 cup

Onion- 1 medium sized

Chopped garlic- 1 clove

Oil- tbspn

Soya sauce- 1 tspn

Salt to taste

For the Thai satay stir fry:

2 cups of  chopped mixed vegetables(I have used baby corn,cabbage,broccoli and capsicum)

Onion- 1 medium sized

Tomato- 1

Ginger and garlic- 1 tbspn (finely chopped)

Oil- 1 tbspn

Soya sauce- 1 tbspn

Corn flour- 1 tspn

Water 2 tbspn

Mixed herbs(thyme,oregano and basil)- 1 tspn

Salt to taste


Mushroom fried rice:

1. Heat the wok and add the oil.

2. Add the chopped garlic and onion and when the onion turns brown add the mushrooms.

3. Keep on stirring , add the soya sauce, salt and mix well.

4. Add in the cooked rice and toss the mushrooms with the rice.

Thai satay stir fry:

1. Heat the oil in the wok and add the ginger and garlic.

2. Add the onion followed by the tomato.

3. When the tomato is soft add the vegetables and toss in the vegetables.

4. Mix the corn flour, water and soya sauce uniformly and add it to the vegetables.

5. Finally add the salt and the herbs and mix well.

6. Stir fry for 10 minutes and serve with mushroom fried rice.

1 comment:

  1. Thanks for sharing this recipe, I will try to cook it and I will try to match it on my stir fried chicken. I hope that they will match on the taste of my friends.