Vegetable Fried Rice
 
 
Makes 6 servings
Ingredients
  • 2 cups water
  • 1 teaspoon sea salt
  • 1 cup brown jasmine rice
  • 1 teaspoon + 1 tablespoon vegetable oil
  • 2 large eggs, lightly beaten
  • 1 small onion, finely diced
  • 2 carrots, peeled and cut into thin matchsticks
  • 10 ounces shiitake mushrooms, stems removed, caps thinly sliced
  • 1 garlic clove, minced
  • 1 teaspoon minced fresh ginger
  • 6 ounces snow peas, stem ends removed, cut diagonally into ½" pieces
  • 2½ tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • sea salt and freshly ground black pepper, to taste
Instructions
  1. In a medium sauce pan, bring water to a boil. Add salt and rice. Bring to a boil, cover and then reduce heat to low. Simmer until the liquid is absorbed and the rice is tender, about 35 minutes. Remove from heat; let stand, covered, for 5 minutes. Fluff with a fork. If you have time, chill the rice for a few hours.
  2. In a 10-inch nonstick fry pan, heat 1 teaspoon vegetable oil over medium heat. Add eggs and swirl to coat the bottom of the pan. Cook, without stirring, until set, 1-2 minutes. Transfer the egg "pancake" to a cutting board. When cool enough to handle, cut the pancake in half and then into ½"-wide strips. Set aside.
  3. Heat remaining tablespoon vegetable oil in a large fry pan over medium-high heat. Add onion and cook, stirring occasionally, until translucent, 2-4 minutes.
  4. Add carrots and cook, stirring occasionally, until they start to brown, 4-6 minutes.
  5. Add mushrooms and cook, stirring occasionally, until tender, 3-5 minutes.
  6. Add garlic, ginger and snow peas and cook, stirring occasionally, for 2-3 minutes.
  7. Add prepared rice, soy sauce and rice vinegar; toss to coat. Season with salt and pepper to taste.
  8. Fold in the sliced eggs and serve.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/vegetable-fried-rice/