Vegetarian Fried Rice

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Vegetarian Fried Rice

 

 

Ingredients

 

5 eggs, beaten

1 tablespoon soy sauce

1 tablespoon cooking oil

1 small onion, (1/3 cup) chopped

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 (1/3 cup)

Crinkle-cut carrot slices (optional)

 

Directions:

 

1. In a small bowl combine eggs and 1 tablespoon soy

sauce. Set aside.

2. 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.

3. 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.

4. 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.

 

Nutritional facts per serving

 

calories: 438 , total fat: 14g , saturated fat: 3g ,

cholesterol: 266mg , sodium: 1177mg , carbohydrate:

61g , protein: 17g

 

 

 

 

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