Ingredients:

• Oyster mushrooms (Dhingri) – 200g, sliced

• Soy sauce (Soya sauce) – 2 tbsp

• Ginger (Adrak) – 1 tsp, grated

• Garlic (Lehsun) – 3 cloves, minced

• Corn flour (Makai ka atta) – 1 tbsp mixed with 3 tbsp water

• Cooked rice (Chawal) – 2 cups

• Spring onion (Hara pyaaz) – 2 tbsp chopped

• Oil – 2 tbsp

Options:

• Veg → as is.

• Non-Veg → add scrambled egg, chicken, or prawns to rice.

• Vegan → use soy sauce/tamari, no egg.

Method:

• Heat oil in wok, sauté ginger & garlic.

• Add mushrooms, stir-fry on high flame till golden.

• Add soy sauce, salt, and corn flour slurry → simmer to make glossy thick sauce.

• Place hot rice in bowls, top with mushroom sauce & spring onion.

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