Vegetarian Fried Rice Recipe
Ingredients
| Dry sherry | 1 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Sugar | 1/2 Teaspoon | |
| Dash bottled hot pepper sauce | ||
| Cooking oil | 1 Tablespoon | |
| Eggs | 2 , beaten | |
| Garlic | 1 Clove (5gm), minced | |
| Cucumber | 1 Medium | |
| Onion | 1 Small, chopped | |
| Green pepper | 1 Small | |
| Cooked rice | 3 Cup (16 tbs) | |
| Tomatoes | 2 Medium, chopped | |
| Peanuts | 1/2 Cup (16 tbs) | |
| Shredded Cheddar cheese | 1/2 Cup (16 tbs) | |
Directions
For sauce, stir together sherry, soy sauce, sugar, hot pepper sauce, and 1 tablespoon water.
Set aside.
Preheat a wok or large skillet over medium heat; add 1 tablespoon oil.
Add eggs; lift and tilt the wok or skillet to form a thin layer of egg.
Cook eggs, without stirring, for 2 to 3 minutes or till just set.
Remove wok from heat.
Use a spatula to cut the eggs into bite-size strips.
Remove egg strips from the wok.
Return the wok to heat.
Add 1 tablespoon oil to the hot wok or skillet.
(Add more oil as necessary during cooking.) Stir-fry garlic in hot oil over high heat for 15 seconds.
Add cucumber and onion; stir-fry for 1 1/2 minutes.
Add green pepper; stir-fry about 1 1/2 minutes more or till vegetables are crisp-tender.
Stir sauce and chilled rice into vegetables.
Cook and stir for 1 minute.
Gently stir in egg strips and tomatoes.
Cover and cook for 1 minute.
Stir in peanuts.
Transfer rice mixture to a serving bowl; sprinkle with cheddar cheese.
Serve immediately.
Set aside.
Preheat a wok or large skillet over medium heat; add 1 tablespoon oil.
Add eggs; lift and tilt the wok or skillet to form a thin layer of egg.
Cook eggs, without stirring, for 2 to 3 minutes or till just set.
Remove wok from heat.
Use a spatula to cut the eggs into bite-size strips.
Remove egg strips from the wok.
Return the wok to heat.
Add 1 tablespoon oil to the hot wok or skillet.
(Add more oil as necessary during cooking.) Stir-fry garlic in hot oil over high heat for 15 seconds.
Add cucumber and onion; stir-fry for 1 1/2 minutes.
Add green pepper; stir-fry about 1 1/2 minutes more or till vegetables are crisp-tender.
Stir sauce and chilled rice into vegetables.
Cook and stir for 1 minute.
Gently stir in egg strips and tomatoes.
Cover and cook for 1 minute.
Stir in peanuts.
Transfer rice mixture to a serving bowl; sprinkle with cheddar cheese.
Serve immediately.
Chef
