Vegetarian Fried Rice Recipe
Ingredients
| Dried mushrooms | 4 | |
| 4 cups cooked long-grain rice | ||
| Eggs | 3 | |
| Salt | 3/4 Teaspoon, divided | |
| Vegetable oil | 2 1/2 Tablespoon, divided | |
| Minced ginger | 1 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| Green onions | 3 , thinly sliced | |
| 4 ounces bean curd, deep fried and cut into 1/4 inch cubes | ||
| Soy sauce | 1 Tablespoon | |
| Sugar | 1/4 Teaspoon | |
| 1 cup bean sprouts, coarsely chopped | ||
| Frozen peas | 1/2 Cup (16 tbs), thawed | |
Directions
Place mushrooms in small bowl and cover with hot water.
Let stand 30 minutes.
Drain, reserving liquid.
Squeeze out excess water.
Cut off and discard stems; dice caps.
Rub rice with wet hands so all the grains are separated.
Beat eggs with 1/4 teaspoon of the salt in medium bowl.
Heat 1/2 tablespoon oil in wok or large skillet over medium heat.
Add eggs; cook and stir until soft curds form.
Remove from heat and cut eggs into small pieces using a spoon.
Remove and set aside.
Heat remaining 2 tablespoons oil in wok over high heat.
Add ginger, garlic and onions; stir-fry 10 seconds.
Add mushrooms, 1/4 cup of the reserved mushroom soaking liquid, the bean curd, soy sauce and sugar.
Cook until most of the liquid evaporates, about 4 minutes.
Add bean sprouts and peas; cook 30 seconds.
Add rice and remaining 1/2 tea spoon salt.
Stir and toss until heated through.
Add a few drops mushroom soaking liquid if rice appears dry.
Fold in eggs before serving.
Let stand 30 minutes.
Drain, reserving liquid.
Squeeze out excess water.
Cut off and discard stems; dice caps.
Rub rice with wet hands so all the grains are separated.
Beat eggs with 1/4 teaspoon of the salt in medium bowl.
Heat 1/2 tablespoon oil in wok or large skillet over medium heat.
Add eggs; cook and stir until soft curds form.
Remove from heat and cut eggs into small pieces using a spoon.
Remove and set aside.
Heat remaining 2 tablespoons oil in wok over high heat.
Add ginger, garlic and onions; stir-fry 10 seconds.
Add mushrooms, 1/4 cup of the reserved mushroom soaking liquid, the bean curd, soy sauce and sugar.
Cook until most of the liquid evaporates, about 4 minutes.
Add bean sprouts and peas; cook 30 seconds.
Add rice and remaining 1/2 tea spoon salt.
Stir and toss until heated through.
Add a few drops mushroom soaking liquid if rice appears dry.
Fold in eggs before serving.
Chef
