Forget boring breakfasts! Imagine waking up to the incredible aroma of sweet, caramelized onions, earthy mushrooms, and fragrant spices. This Fried Onion Rice, crowned with perfectly seared portobello mushrooms and a gloriously runny poached egg, is the ultimate savory start to your day. It’s a dish that feels both indulgent and wholesome, transforming a simple meal into a truly memorable experience. Let’s get cooking!
Ingredients
• Serves 4 as a main course
• 1½ cups / 300g basmati rice
• ½ ounce / 15g dried mushrooms, e.g. porcini
• 3 tablespoons / 45g butter, divided
• 10 fresh curry leaves, optional
• One 2-inch / 5cm cinnamon stick
• ½ teaspoon / 1g ground black pepper
• 2 medium yellow onions, thinly sliced
• 4 cloves garlic, crushed
• ½ pound / 225g portobello mushrooms, sliced ¼-inch / 6mm thick
• 1 teaspoon / 2g garam masala
• 1 teaspoon / 2g ground cumin, plus extra to serve
• ½ teaspoon / 1g ground turmeric
• 1 teaspoon / 6g salt, plus extra to serve
• ½ cup / 20g fresh cilantro, finely chopped, plus extra to serve
• 2 tablespoons / 30ml fresh lemon juice
• 4 to 8 large eggs
Instructions
1. Rinse the basmati rice in several changes of cold water until the water runs clear. Soak the rice in cold water for 20 minutes. In a separate small bowl, cover the dried mushrooms with ½ cup of freshly boiled water and let them rehydrate.
2. Melt 2 tablespoons of butter in a wide, lidded frying pan over medium heat. Once bubbling, add the curry leaves, cinnamon stick, and black pepper. Stir for one minute until fragrant.
3. Add the sliced onions and crushed garlic to the pan. Reduce the heat to low and cook for 20 minutes, stirring occasionally, until the onions are deeply caramelized and sweet.
4. While the onions cook, melt the remaining 1 tablespoon of butter in a separate frying pan over medium-high heat. Add the portobello mushroom slices in a single layer, working in batches if necessary. Sear for 2 minutes per side until golden brown, then transfer to a plate.
5. Drain the rehydrated mushrooms, reserving the soaking liquid. Roughly chop the mushrooms, discarding any tough stems. Carefully pour the mushroom liquid into a measuring cup, stopping before you get to the gritty sediment at the bottom. Add enough tap water to make 2 cups of total liquid.
6. Once the onions are caramelized, stir in the garam masala, cumin, turmeric, and salt. Add the drained rice, chopped dried mushrooms, and the 2 cups of mushroom stock. Bring to a boil, then cover, reduce the heat to low, and simmer for 20 minutes.
7. Turn off the heat. Stir the chopped cilantro, lemon juice, and seared portobello mushrooms through the rice. Taste and adjust seasoning with more salt if needed. Replace the lid and let the rice rest for 5 minutes.
8. While the rice rests, poach the eggs. Bring a wide saucepan of water to a boil. Gently stir the water to create a vortex, then crack the eggs into the center. Reduce the heat to a simmer and cook for 2-3 minutes for a runny yolk, or up to 4 minutes for a firmer one.
9. Divide the fried onion rice among four bowls. Use a slotted spoon to remove the poached eggs from the water and place one or two on top of each serving. Garnish with a sprinkle of salt, extra cumin, and fresh cilantro. Serve immediately.
Nutritional Information
• (per serving)
• Calories: 550 kcal
• Protein: 22g
• Carbohydrates: 75g
• Fat: 18g
• Fiber: 7g
Pro Tips
• For extra fluffy rice, rinse it until the water runs completely clear. This removes excess starch that can make the grains sticky.
• Don’t overcrowd the pan when searing the mushrooms. Cooking them in batches ensures they get a beautiful, golden-brown crust instead of steaming.
• Add a splash of white vinegar to your poaching water. This helps the egg whites set faster and hold their shape around the yolk.
• To make this dish vegan, simply omit the eggs and use a high-quality vegan butter or olive oil.
FAQ
Q: Is this fried onion rice a good source of vegetarian protein
A: Yes, this dish is an excellent source of vegetarian protein. Each serving contains approximately 22g of protein, primarily from the portobello mushrooms and the poached eggs, making it a satisfying and nutritious meal.
Q: How can I make this fried onion rice recipe vegan
A: To make this recipe completely vegan, simply omit the poached eggs and substitute the butter with a high-quality vegan butter or olive oil. The combination of caramelized onions and savory mushrooms still provides a rich, indulgent flavor.
Q: Can I use other types of mushrooms in this recipe
A: Absolutely. While portobello mushrooms provide a ‘meaty’ texture, you can easily substitute them with cremini, shiitake, or a mix of wild mushrooms. For the dried mushrooms, shiitake or a generic dried wild mushroom blend are great alternatives to porcini.
Q: How should I store and reheat leftovers
A: Store the fried onion rice in an airtight container in the refrigerator for up to 3 days. For best results, reheat the rice in a pan over medium heat with a splash of water to prevent it from drying out. It’s best to poach fresh eggs for each serving when you’re ready to eat.
