Recipe: Vegetarian Fried Rice

VEGETARIAN FRIED RICE

5 eggs beaten
1 tablespoon soy sauce
1 tablespoon cooking oil
I small onion, chopped (1/3 cup)
1 clove garlic minced
1 tablespoon cooking oil
2 stalks celery, thinly bias-sliced (1 cup)
4 ounces fresh mushrooms, sliced (1 1/2 cups)
1 medium green sweet pepper, chopped (3/4 cup)
4 cups cold cooked rice
1 (8 ounce) can bamboo shoots, drained
2 medium carrots, shredded (1 cup)
3/4 cup frozen peas, thawed
3 tablespoons soy sauce
3 green onions, sliced (34 cup)
crinkle-cut carrot slices (optional)

In a small bowl combine eggs and 1 tablespoon soy sauce. Set aside.

Pour 1 tablespoon cooking oil into 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 egg mixture and stir gently to scramble. When set, remove egg mixture from the wok. Cut up any large pieces of egg mixture. Let wok cool.

Pour 1 tablespoon cooking oil into the cooled wok or skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry celery in hot oil for 1 minute.

Add mushrooms and sweet pepper; stir-fry for I to 2 minutes more or till vegetables are crisp-tender.

Add cooked rice, bamboo shoots, carrots, and peas. Sprinkle with 3 tablespoons soy sauce. Cook and stir for 4 to 6 minutes or till heated through.

Add cooked egg mixture and green onions; cook and stir about 1 minute more or till heated through.

Serve immediately. Garnish with carrot slices, if desired.

Makes 4 to 5 servings
Source: Better Homes and Gardens Cooking for Today: Stir-Fries by Joanne G. Fullan