VEGETABLE FRIED RICE

My Cellar

Serves 4 to 6

2 tbsp (30 ml) vegetable oil

1 tsp (5 ml) minced ginger

½ yellow onion, diced

1 stalk celery, cut into ¼-in (0.5 cm) dice

¼ cup (60 ml) diced red pepper, cut into ¼-in (0.5 cm) dice

½ cup (125 ml) green beans, trimmed, cut into ½-in (1.25 cm) pieces

½ cup (125 ml) Chinese broccoli (gai lan), cut into ½-in (1.25 cm) dice

2 to 3 dried Chinese mushrooms, rehydrated in warm water until soft, drained and cut into ¼-in (0.5 cm) dice

¼ cup (60 ml) sliced button mushrooms

¼ cup (60 ml) fresh or frozen peas

3 to 4 cups (750 ml to 1 L) cooked white rice, leftover day-old rice is best

1 cup (250 ml) bean sprouts

1 tbsp (15 ml) dark or mushroom soy sauce

1 tsp (5 ml) salt

1 tsp (5 ml) light soy sauce

¼ tsp (1 ml) ground white pepper

2 green onions, finely chopped

In a wok over medium-high heat, heat vegetable oil. When hot, add ginger, onion, celery, red pepper, green beans and Chinese broccoli. Stir-fry about 30 seconds. Add mushrooms and peas. Stirfry 30 seconds then add rice. Stir mixture together for 1 minute to heat up rice, scraping bottom of wok to prevent rice from sticking. Add bean sprouts, toss to mix.
Add dark soy sauce, salt, light soy sauce and white pepper. Stir-fry 1 minute to mix thoroughly then add green onions. Transfer to serving platter or rice bowls.