Veg Fried Rice
Chinese
Main
Chinese, vegetarian, rice
| Ingredients | Quantity | Unit of Measure |
|---|---|---|
| Bamboo Shoots in Tin Carrot Celery Clove Cooking Oil Eggs Regular Garlic Green Peas Shelled Green Pepper (Capsicum Green) Mushroom Onion Dry Rice Long Grain Soy Sauce Dark |
200.000 0.200 0.015 5.000 0.020 5.000 0.010 0.100 0.150 0.080 0.150 0.400 0.080 |
Grams Kilogram Kilogram Grams Litre Nos Kilogram Kilogram Kilogram Kilogram Kilogram Kilogram Litre |
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.
