Vegetarian Fried Rice

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Vegetarian Fried Rice

 

5 eggs, beaten

1 tablespoon soy sauce

1 tablespoon cooking oil

1 small onion, chopped

1 clove garlic, minced

1 tablespoon cooking oil

2 stalks celery, thinly bias sliced

4 ounces fresh mushrooms, sliced

1 medium green sweet pepper, chopped

4 cups cold cooked rice

1 8 ounce can bamboo shoots, drained

2 medium carrots, shredded

3/4 cup frozen peas, thawed

3 tablespoons soy sauce

3 green onions, sliced

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 until 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 1 to 2 minutes

more or until 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 until heated through. Add cooked egg mixture and green onions; cook

and stir about 1 minute more or until heated through. Serve immediately. Garnish

with carrot slices, if desired.

Makes 4 to 5 servings.