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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 180 degree celsius. | 2. Heat oil in a large saucepan over medium heat, add chilli powder (if using) and then add rice, cook stirring, for 1 minute and then add stock. Cover and bring to the boil, reduce heat to low and cook for a further 10 minutes or until all stock is nearly all absorbed. | 3. Remove pan from heat, add corn and cover and stand for 5 minutes. | 4. Meanwhile, wipe mushrooms with paper towels and trim the stems. | 5. Place on an oven tray, bake for 10 minutes or until tender. | 6. Spoon avocado onto stem side of mushrooms, sprinkle with spring onions and cheese. | 7. Bake for 5 minutes or until cheese just melts. | 8. Stir rice with a fork to separate the grains. Add coriander and season with salt and pepper and stir to combine. | 9. Spoon rice onto plates and top with mushrooms or serve mushrooms to side of rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
grain rice	1	cup	rinsed	-	-	-	-
vegetable stock vegetarian	2	cups		-	-	-	-
corn kernel	270		drained	49871.7	9848.709	1378.134	540.594
mushroom	4			-	-	-	-
avocado	1		mashed	-	-	-	-
spring onion	2		sliced	-	-	-	-
cheese	1	cup	grated	476.55	3.159	28.89	38.799
coriander leaf	1/4	cup		0.92	0.1468	0.0852	0.0208

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.