Fried Rice

If I could only use one vessel for cooking for the rest of my life, it would be a wok.  They are great for stir fry, soup, steaming vegetables, camping, eggs, and wearing as a hat.  I made this fried rice in my wok, but you can use a large frying pan instead.  Just make sure that you have all of the ingredients prepared before you start the cooking process.

This recipe is adapted from a Better Homes and Gardens recipe.

Ingredients:
1 cup uncooked white or brown rice
2 eggs, beaten
1 tsp soy sauce
1 tsp vegetable oil
1 clove garlic, minced or pressed
1 Tbs peanut oil or extra virgin olive oil
1 stalk sliced celery
1 cup fresh mushrooms
1 carrot, shredded
1 cup frozen peas
2 Tbs soy sauce

2 - 3 sliced green onions 

Procedure

Begin by preparing the rice according to package instructions.  While the rice is cooking, prepare the other ingredients.  Combine the eggs, 1 tsp. soy sauce, and garlic in a small bowl.  Preheat 1 tsp oil over medium heat.  Add egg mixture and stir gently to scramble.  Remove eggs from wok when done.

Increase wok to medium-high heat.  Add 2 Tbs peanut or extra virgin olive oil to wok.  Stir fry celery for about one minute.  Add mushrooms and stir fry for about 1 to 2 minutes.  Add cooked rice, carrots, peas, and 2 Tbs soy sauce.  Cook for 5 or 6 minutes, stirring every 30 to 45 seconds.  Add egg mixture and green onions.  Cook for another minute or until heated through.  Eat and enjoy.