Vegetarian Fried Rice

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



by 12  people


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Ingredients
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    5   
    eggs, beaten
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    1   tablespoon 
    soy sauce
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    1   tablespoon 
    cooking oil
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    1   
    small onion, (1/3 cup) chopped
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    1   
    clove garlic, minced
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    1   tablespoon 
    cooking oil
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    2   
    stalks celery, thinly bias-sliced (1 cup)
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    4   ounces 
    fresh mushrooms, sliced (1-1/2 cups)
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    1   
    medium green sweet pepper, chopped (3/4 cup)
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    4   cups 
    cold cooked rice
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    1  8  ounce can 
    bamboo shoots, drained
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    2   
    medium carrots, shredded (1 cup)
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    3/4  cup 
    frozen peas, thawed
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    3   tablespoons 
    soy sauce
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    3   
    green onions, sliced (1/3 cup)
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    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.
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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