Veggie Stir-Fried Rice
- 2 1/4 cups water
- 1 1/2 cups long-grain white rice
- 2 1/2 tbsp vegetable oil
- 4 eggs, beaten
- 2 carrots, peeled and thinly sliced
- 3 cups thinly sliced bok choy stems and leaves
- 4 oz fresh mushrooms, sliced
- 1/4 pound snow peas, sliced
- 1 yellow sweet pepper, sliced into bite-sized chunks
- 1 1/2 tbsp sesame oil
- 3 green onions, sliced
- Soy sauce to taste
Bring 2 1/4 cups water to boil in medium saucepan. Add rice and bring to boil. Reduce heat to low, cover and cook until water is absorbed, about 20 minutes. Fluff with fork. Transfer to bowl and cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.)
Heat 1 1/2 tablespoons vegetable oil in wok or heavy large skillet over high heat until hot but not smoking. Add eggs and scramble. When cooked, break into quarter-sized pieces.
Heat remaining 1 tablespoon vegetable oil in wok over high heat. Add slivered carrots and stir-fry 1 minute. Add sliced bok choy, sliced shiitake mushroom caps and slivered snow peas. Sprinkle with salt and pepper and stir-fry until vegetables just begin to soften, about 4 minutes. Add sesame oil and heat mixture, then add cooked rice and stir-fry until heated through. Stir in eggs and sliced green onions. Season with desired amount of soy sauce. Serves 4.