Homemade Dishes

Basil Pesto Fried Rice with Mushrooms

Basil Pesto Fried Rice with Mushrooms
Serves 2

Ingredients
For the Pesto:
2 handfuls of fresh basil leaves
1/3 cup pine nuts
1 garlic clove
1/2 teaspoon sea salt
1/2 cup olive oil

For the Fried Rice:
1 bowl of cold leftover rice
blue oyster mushrooms (or any kind), to taste
Butter, for sautéing
Salt, to taste
1–2 tablespoons homemade pesto

Time: About 30 minutes (excluding pesto storage time)

Instructions
Make the pesto:
Lightly toast the pine nuts in a dry pan over low heat until fragrant and slightly golden.
Dry the basil leaves completely (no water left!), then blend them with the toasted pine nuts, garlic, and salt in a food processor. Slowly drizzle in the olive oil while blending until smooth.
Transfer the pesto to a sterilized glass jar and cover the top with a spoonful of olive oil to prevent oxidation. Store in the fridge for 7 days before using.

Make the fried rice:
Clean the mushrooms. In a hot pan, sauté them in butter until fragrant and cooked through (they cook quickly). Set aside.
Add cold rice to the same pan and stir-fry until heated through. Cold rice works best for fried rice texture.
Stir in a few spoonfuls of the pesto and mix until evenly coated. Taste and adjust seasoning with a pinch of salt if needed. Serve hot!