Vegetable Fried Rice

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Vegetable Fried Rice

serves 6

 

Sauce:

3 T soy sauce

1 t sesame oil (optional)

1 1/2 T cornstarch

1 C vegetable broth

pinch of each salt and sugar

 

1 1/2 c uncooked long-grain rice; preferable jasmine or basmati

1 T peanut or vegetable oil

2 lg. eggs (or substitute), beaten

2 lg. cl garlic, minced

1 med. red bell pepper, cut into 1/4" dice

4 oz. mushrooms, stemmed and sliced

10 oz pkg. frozen chopped spinach, thawed and squeezed dry

6 scallions, thinly sliced

 

Make sauce by mixing all ingredients. Set aside.

 

In sm. heavy saucepan, combine rice and water to cover. Rub grains with fingers to separate, then drain well. Repeat twice until water drains clear.

 

Return rice to pan with 1 1/2 c water. Bring to boil, reduce heat to very low, cover and simmer until tender, 16 min. Remove from heat, fluff with fork and set aside.

 

In nonstick wok or lg. nonstick skillet, heat oil over med.-high heat until it ripples in pan. Add eggs (or substitute) and scramble until cooked through, about 30 seconds. Transfer eggs to cutting board and chop. Set aside.

 

In same wok over med.-high heat, add garlic and stir-fry 30 seconds. Add bell pepper and mushrooms and fry 3 min. Add spinach and fry 1 min. Add rice and eggs, stir sauce in. Cook until sauce thickens, 2-3 min. Stir in scallions and serve.