Step 1

Heat oil in a pan. Add onion and saute until it turns translucent.

Step 2

Add minced garlic and the white part of spring onion. Saute for a few seconds.

Step 3

Add sliced mushrooms and stir fry on a high flame until the moisture released by mushrooms dries up.

Step 4

Next, add crumbled vegetable bouillon cubes, chili flakes, onion powder, salt, and pepper. Saute for about a minute.

Step 5

Add rinsed rice, mix, and saute for 1-2 minutes.

Step 6

Add water and mix everything. Cover the pot and cook for around 13-15 minutes or until the rice gets cooked.

Step 7

Once done, switch off the stove. Don't remove the lid for 5 minutes. After that, remove the lid and fluff the rice using a fork. Add chopped spring onion greens and mix.