Fried Rice
 
  • 4 c cooked and chilled rice
  • 2 tblsp peanut oil
  • 1 onion, sliced
  • 2-3 garlic cloves, minced
  • 1 tsp fresh grated ginger
  • 6 scallions, white parts
  • 1 green or red pepper, chopped
  • 1/4 lb fresh mushrooms
  • 1 1/2 c bean sprouts, drained
  • 1/2 tsp salt
  • 3 tblsp soy sauce
  • 1/2 tsp sugar
  • pepper
  • 1 c fresh or frozen (thawed) green peas
  • 2-3 tsp toasted sesame oil
  • soy sauce
  • can also use: cooked corn, carrots, cooked broccoli
  • Crumble the rice with your fingers to separate the grains. Set aside.
  • In a large saute pan or wok, heat the oil over medium heat.
  • Add onion and stir-fry for 2-3 minutes until translucent.
  • Add garlic, ginger, and scallions and stir-fry for 30 seconds.
  • Add pepper and mushrooms and stir-fry for 2 minutes.
  • Add bean sprouts, salt, soy sauce, sugar, and several grindings of pepper and stir-fry for 2 minutes.
  • Add peas and rice, mix well, and stir-fry until liquid is absorbed, 5 to 6 minutes. (If the mixture is too dry while cooking, stir in 2-3 tblsp of water.)
  • Remove from heat, stir in sesame oil, and additional soy sauce if desired. Garnish with chopped green scallion tops.
Source: Maria Robbins, The One-Dish Vegetarian
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