Fried Rice

From Better Homes & Garden

This vegetarian dish makes a complete meal with eggs and plenty of vegetables to satisfy anyone's taste. The vegetables are cooked to a crisp-tender, providing a crunchy texture, and the onion and garlic provide a flavor that blends this entire dish together. The extra eggs are a nice addition to this fried rice.

• 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)

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.