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Vegetarian Fried Rice
5 slightly beaten eggs
1 tablespoon of soy sauce
2 tablespoons of cooking oil
1 small onion, chopped (1/3 cup)
1 clove garlic, minced
2 stalks celery, thinly bias sliced )1 cup)
1 1/2 cups of sliced fresh mushrooms
1 medium green sweet pepper, chopped (3/4 cup)
4 cups of cold cooked rice
one 8 ounce can of bamboo shoots, drained
2 medium carrots, shredded (1 cup)
3/4 cup of frozen peas, thawed
3 tablespoons of soy sauce
3 green onions, sliced (1/3 cup)
Crinkle cut carrot slices, optional
In a small bowl combine the eggs and 1 tablespoon of soy sauce. Set aside.
Add 1 tablespoon of cooking oil to a wok or large skillet. Preheat over medium heat. Stir fry chopped onion and garlic in hot oil about 2 minutes or till crisp tender. Add the egg mixture and stir gently to scramble. When set, remove from wok. Cut up any large pieces of egg mixture. Let wok cool slightly.
Add remaining oil to cooled wok. Preheat over medium high heat (add more oil if necessary during cooking). Stir fry celery in hot oil for 1 minute. Add the mushrooms and green pepper, stir fry for 1 to 2 minutes more or till vegetables are crisp tender.
Add cooked rice, bamboo shoots, carrots and peas. Sprinkle with 3 tablespoons of soy sauce. Cook and stir for 4 to 6 minutes or till heated through. Add the cooked egg mixture and green onions. Cook and stir about 1 minute more or till heated through. Serve immediately. If desired, garnish with carrot slices. Makes 4 to 5 servings |
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