Vegetarian Fried Rice
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)
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.
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