Last week‘s pilau rice with Ruchira Pulav Masala was so good, I had to prepare it again. We added paratha from the freezer this time. Yum!

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My son complained that the food had the “wrong” colours: the carrot was purple, the bell pepper orange and the egg had turned green in this egg fried rice. 😳

The egg was indeed weird (but tasted fine), I think it happened because I fried the colour releasing carrot first.

This meal was a bit lacklustre as I was cooking in a rush, so we used some of my friend’s lovely hot sauces again to give it more sparkle. 😋

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This oyster mushroom schnitzel (with egg fried rice) was fantastic. It left me wanting for more.

The thinner it was, the more it felt like a juicy piece of meat and the seasoning with shichimi togarashi was a real kicker. It really was as good as any meat schnitzel I have had apart from the fact that I had to weigh it down in the frying pan with a pan weight to get it fried more evenly. 😆

I used 100 ml flour, 1 egg mixed with 1 tsp (of my own slightly smoked) shichimi togarashi, and 150 ml panko mixed with 50 ml ordinary breadcrumbs and fried it in a generous amount of neutral oil for 5 minutes on each side. [To make it vegan just use an egg replacement product.] [Instead of shichimi togarashi you could try another hot (or less hot) spice mix.]

Even my mushroom hating son who tried a tiny little bit admitted it wasn’t bad. 👌🏻

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