Quick, Easy -N- Fast Vegetable Fried Rice Recipe

cooking oil spray
2 large eggs
1 large onion (1 C. chopped)
1 large red bell pepper (for 1 1/2 C. chopped)
1 T. peanut or other vegetable oil
1 package (8 oz.) already-sliced fresh mushrooms
1 T. bottled minced garlic
1/4 C. sherry wine (not cooking sherry)
3 T. soy sauce
4 C. of cooked long-grain rice
1 to 2 bunches green onions (for 3/4 C. chopped)
1 can (8 oz.) chopped or sliced water chestnuts, drained
1 C. frozen green peas
1 1/2 T. dark sesame oil

Spray an extra-deep, 12-inch, nonstick skillet with cooking oil spray and put it over medium heat. Beat the eggs lightly, pour them into the skillet and cook without stirring (as you would an omelet) until they are almost dry. Remove to a plate and set aside.

While the eggs cook, peel and coarsely chop the onion and set it aside. Begin to seed and chop the bell pepper into bite-size pieces. When the eggs are ready, remove them to a plate and set aside.

Heat the peanut oil in the same skillet over medium-high heat. Add the onion and cook, stirring from time to time, for 2 minutes. Finish chopping the pepper, and add it to the skillet. Add the mushrooms and garlic, and cook for 2 more minutes.

Add the sherry, soy sauce and rice. Continue to cook, stirring from time to time. Meanwhile, slice the green onions, using the white and enough of the tender green tops to make 3/4 of a cup. Add them to the skillet and stir well.

Drain the water chestnuts, and add them to the skillet. Add the peas and sesame oil. Cut the egg into thin strips, add them to the pan and stir. Stir-fry 1 minute more to heat the water chestnuts and peas and mix in the sesame oil. Serve at once, passing extra soy sauce at the table, if desired.

Yield: serves 4.


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