I came up with a vegetarian version of the “chicken over rice” from Halal street cart. It’s delicious!
1 tablespoon lemon juice
1 tablespoon chopped scallion
1 chopped garlic
1 tablespoon olive oil
Salt and pepper to taste
4 ounce mushroom of any kind
½ tablespoon unsalted butter
2 cups cooked white rice
½ teaspoon ground turmeric
¼ teaspoon ground cumin
3 tablespoon mayonnaise
½ tablespoon sugar
1 tablespoon apple cider vinegar
Blend lemon juice, scallion, garlic, olive oil, salt and pepper. Marinade mushroom in the mixture for 1 hour or more.
Mix mayonnaise, sugar, and apple cider vinegar to make sauce.
Heat butter in a pan. Empty marinated mushroom into the pan and sauté for 2 minutes. Add rice, ground turmeric and ground cumin, sauté for another 2 minutes.
Pour sauce over rice and stir to mix, then turn off the heat.
Serve with lettuce and tomato (optional).