Monday, March 15, 2010

Vegetable Fried Rice

Fried rice is one of my favorite take out items and I especially love vegetable fried rice. Since the hubby is working nights right now and isn't around at dinner time demanding meat, it's the ideal time to try some new vegetarian recipes. I decided to adapt this Vegetable Lover's Fried Rice recipe I found at All because it didn't require a wok (which I do not have). I was super excited about the results. It tasted pretty authentic compared to our regular Chinese take out fried rice. Plus, it's another way to incorporate my all time favorite food, eggs. :)

Vegetable Lover's Fried Rice
Adapted from

1 1/2 cups uncooked rice
3 cups water
2 tablespoons olive oil
1/2 of a chopped onion
1 garlic clove, peeled & minced
3 eggs, beaten
1/4 cup soy sauce
4 stalks of celery, thinly sliced
4 ounces of mushrooms
2 carrots, peeled and chopped very small
4 or so green onions, chopped with only the white & light green parts
1 cup baby sweet peas
2 tablespoons of butter

Cook rice according to directions on box. Transfer to a medium container and place in the refrigerator 1 hour, or until chilled. 
Heat 1 tablespoon of oil in a medium skillet over medium heat. Stir in the onion and garlic and cook until tender. Meanwhile in a medium  bowl blend together eggs and 1 tablespoon of soy sauce. Pour into the skillet with the onion and garlic and cook until the eggs are no longer runny. Remove the mixture from the skillet and set aside. Chop any large egg chunks into small pieces.
Heat the remaining oil in a large, heavy skillet over medium heat. Stir in the celery, mushrooms, and carrots. Cook until tender but firm. Stir in the rice and sweet peas. Add in the butter and melt. Season with the remaining soy sauce. Cook and stir for 5 minutes or until the rice is heated through. Mix in the egg/onion mixture, add in the chopped green onions and stir together until heated through.

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