Vegetarian Fried Rice

Transform fried rice from a side dish into a sumptuous meal by adding extra eggs and lots of vegetables.

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  • 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)
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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.

nutrition information

Per Serving: cal. (kcal) 438, Fat, total (g) 14, chol. (mg) 266, sat. fat (g) 3, carb. (g) 61, pro. (g) 17, sodium (mg) 1177, Percent Daily Values are based on a 2,000 calorie diet
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