Smoky Coconut Rice with Wood Ear Mushrooms and Bamboo Shoots
This smoky coconut rice with wood ear mushrooms and bamboo shoots is a fragrant, one-pot Asian dish that comes together in just 20 minutes. Creamy coconut milk and smoked paprika give it a rich, subtly smoky flavor.
Ingredients
- 1 cup basmati rice
- 1 ½ cup water
- ½ cup coconut milk
- 1 red bell pepper cut in thin strips
- 30 g dry wood ear mushrooms hydrated for 10 minutes
- ⅓ cup bamboo shoots
- ⅓ cup scallions chopped
- 1-2 Tbsp sweet chili sauce or to taste, depending on how sweet or spicy it is (I used Shan'Shi chili sauce, which is more sweet than spicy)
- 1 tsp smoked paprika
- sea salt to taste
Instructions
- Add the water and rice to a wok. Cover with a lid and bring to a boil.
- After 5 minutes, add the rest of the ingredients.
- Cook for another 10 minutes, or until all the liquid is absorbed and the rice is well cooked, stirring occasionally.
Notes
Sweet chili sauce brands vary in sweetness and heat, so start with 1 tablespoon and add more to taste. Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently, adding a splash of water to loosen the rice.