Mushroom Rice

Mushroom Rice

We were looking for some vegtarian options to kick start the new year.  We love Indian and being able to use the Wok and EGGspander on the Big Green Egg. This Indian restaurant staple dish is perfect for vegetarians and can be cooked in your outdoor oven.

You will need to cook the rice in advance and allow to cool.  Having read a range of recipes, cook with ‘aged’ basmati rice for the best outcome.  This is another indian themed cook to add to our recipe collection.

Cooking surfaces

EGGspander basket

BBQ Temperature



  • 2 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 4 to 6 mushrooms, sliced finely
  • 1/2 red pepper
  • 1/2 small onion
  • 600g cold cooked basmati rice
  • 1/2 tsp turmeric
  • 3 spring onions
  • Salt, to taste


  1. Pre-cook your rice and place on a baking tray to cool in your fridge for a couple of hours minimum, I like to leave it overnight. You can cook it on your hob as opposed to in the Egg.
  2. Setup your Egg for a direct cook with the EGGspander basket. You need your Egg to be around 200°C.
  3. Place your wok inside your Egg and allow it to warm up for a minute or 2.
  4. Add the oil, it should start to smoke quite quickly.
  5. Now add the cumin seeds and stir fry for about 30 seconds.
  6. Add the mushrooms, I stir using a metal wok spatula as I broke the bamboo one that the wok came with.
  7. Add the pepper and onion. Stir-fry for about a minute.  Add the turmeric.
  8. Now add the rice.  Stir occasionally from the bottom of the work.  If you work the rice too much; it spoils the texture.  Use your Thermapen to check the temperature rises above 90°C.
  9. Serve in a bowl, sprinkling with spring onions.
  10. Season with salt, if required.

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