Stir-fried rice with mushrooms golden needles

INGREDIENTS:
250 g golden needle mushrooms
1 onion
3 garlic cloves
20-25 g fresh ginger
50 g soy sprouts
1 green pepper
1 yellow pepper
1 carrot
3 shiitake mushrooms
1 stalk leek
50 g dried Chinese mushrooms
220-250 g rice
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 tablespoon sambal oelek (spicy tomato paste)
1 teaspoon red curry
2 tablespoons mango chutney (you can replace it with one tablespoon of honey)
monosodium glutamate (MSG)
sesame seeds for sprinkling

PREPARATION:
Boil the rice in slightly salted water with proportions 1:2 for about 10-12 minutes over low heat. Soak the Chinese mushrooms in cool water for about an hour and then cut them into julienne strips. Cut the peppers, carrots and leek into julienne strips as well. Cut the onion, garlic and ginger into very small pieces. Fry them in a deep pan with a little cooking oil until they become soft. Add all the vegetables, the mushrooms (shiitake and golden needle) and the soy sprouts. Cook until the vegetables are almost ready so that they remain crunchy. Add the soy sauce, rice vinegar, sugar, chutney, curry and spicy tomato paste. Season with MSG and add the boiled rice. Sprinkle with sesame seeds when serving.

Stir-fried rice with mushrooms golden needles