Mushroom and Shrimp Rice Bowl

INGREDIENTS:

1. Mushrooms 150 grams washed and sliced
2. Shrimp 200 grams peeled and deveined
3. French Beans, chopped, 1/2 cup
4. Green Peas 1/4 cup 
5. Carrot diced, 1/2 cup
6. Basmati Rice 2 cups  
7. Chicken Broth 2 cups
8. Onion 2 large, finely sliced
9. Garlic Cloves 4-5 minced
10. Green Chilis 2-3 finely chopped
11. Coriander Leaves chopped for garnishing
12. Chili Oil 1 tsp
13. Chili Flakes 1/2 tsp 
14. Butter 1 tbsp
15. Oil 3 tbsp
16. Salt and Pepper to taste 

METHOD:

Serving Size: 4-5

Season shrimp lightly with salt and pepper. Heat 1 tbsp oil in a wok. Sear shrimp until they turn pink and opaque (2–3 minutes). Remove and set aside.

In the same pan, add another tbsp of oil. Add green chilis, onion, and garlic, and stir-fry until fragrant. 

Toss in carrots, beans, and mushrooms. Stir-fry until slightly softened. Remove the veggies and keep aside.

Add the remaining oil and butter to the wok. Stir in the uncooked rice and cook for 1–2 minutes, ensuring the grains are well coated and lightly toasted.

Pour in chicken broth and bring to a boil. Then lower the heat to a gentle simmer. Cover and let it simmer for 12–15 minutes, or until the rice is nearly cooked and most of the liquid has been absorbed.

When the rice is about 80–90% cooked, stir in shrimp, carrot, mushrooms and beans. Cover and cook for 4–5 minutes, just until the rice turns fully tender. Let it rest covered for 5 minutes, then fluff the rice with a fork.

Stir in chili flakes and a splash of chili oil. Garnish with fresh coriander leaves and serve alongside a cucumber-tomato salad, a yoghurt-mint dip, and a lemon wedge.