Oriental Stir-Fried Rice

[Guest guest]

* Exported from MasterCook *

 

Oriental Stir-Fried Rice

 

Recipe By : 15-Minute Vegetarian Gourmet (87), Paulette Mitchell, p 110

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons safflower oil -- divided

2 eggs -- beaten

1 cup sliced mushrooms -- (3 ounces)

1 stalk celery -- chopped

1/2 cup bean sprouts

1/2 cup alfalfa sprouts

2 scallions -- chopped

2 cups cooked brown rice

1 cup peas

2 tablespoons soy sauce

1 dash white pepper

***GARNISH***

sweet red pepper strips -- optional

 

With eggs and tofu or nuts, this dish contains enough protein to stand

alone. I like to serve steamed broccoli or asparagus as an accompaniment.

 

ADVANCE PREPARATION: May be made in advance; reheats well.

 

In a wok or skillet, heat 1 tablespoon of the oil. Reduce heat to medium

and add eggs. Scramble until eggs are almost set; remove from pan and set

aside.

 

In the same pan, heat remaining oil. Add mushrooms, celery, sprouts, and

scallions; stir-fry for about 2 minutes. Add rice; fry for 3 to 5

minutes. Continue stirring and add peas, soy sauce, pepper, and reserved

eggs. Cook until heated through. Garnish with sweet red pepper strips. 4

servings

 

HINT

• Do not wash fresh mushrooms prior to storing them in the refrigerator and

do not store them in a tightly sealed container or bag. Before using them,

simply brush them or wipe with a moist paper towel. This vegetable is very

absorbent and should not be allowed to soak in water.

 

VARIATIONS

• substitute 4 egg whites for 2 eggs

 

• add 1/4 to 1/2 pound firm tofu, cubed. Stir in with reserved eggs and

heat through.

 

• add slivered almonds or raw cashews; stir-fry with vegetables to lightly

brown.

 

 

 

- - - - - - - - - - - - - - - - - -