oyster mushroom + basil fried turmeric rice

You can basically put anything in a fried rice dish, but this mushroom + basil combo is beyond tasty.

I love adding loads of turmeric to my rice, but sometimes I make a bit too much for one meal. Well, that's perfect for cooking fried rice the next day! As with all my fried rice dishes, this one was made on the fly using whatever I could find in the fridge. So that includes: oyster shrooms, basil, and Lao Gan Ma chili crisp ofc. This recipe uses leftover turmeric rice, but you could totally start with a base of plain leftover rice.

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Ingredients

• avocado oil

• 1 onion, diced

• 3 cloves garlic, minced

• 2 scallions, chopped (white and green parts separated)

• 1/2 cup frozen mixed vegetables

• 6oz oyster mushrooms, chopped

• 2 cups cooked rice

• 1 tsp turmeric powder (if using plain rice)

• 1-2 tbsp chili crisp

• 1 tsp white pepper powder

• 1/2 tsp ground black pepper

• 1 tsp soy sauce

• 10-12 fresh Thai basil leaves, chopped

• 1 tsp sesame oil

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Directions

1. Heat and oil a skillet over medium-high heat. Add onion, garlic, and white parts of scallions. Stir-fry until onions soften a bit. Mix in frozen mixed veggies. Cook until vegetables soften.

2. Add in mushrooms and stir-fry to soften them. Carefully stir in cooked rice, turmeric, chili crisp, white pepper, soy sauce, and black pepper. Constantly stir-fry to mix ingredients thoroughly. and prevent the rice from sticking to the pan.

3. Continue to cook for 5-7 minutes. Mix in green parts of scallions, basil, and sesame oil right before removing from heat. Serve hot.