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Chinese - Fried Rice, vegetarian




Source of Recipe


wwr


Recipe Introduction


This is a vegetarian version of a classic Chinese dish, but feel free
to add any cooked meats along with the vegetables, especially if you
have any leftover chicken, roast pork, or shrimp.
Chinese - Fried Rice, vegetarian

4 - 6 cups (1 - 1.5 L) cooked white rice
2 cups (500 ml) warm water
12 - 15 dried Chinese mushrooms
3 Tbs (45 ml) peanut or vegetable oil
1 Tbs (15 ml) sesame oil
1 tsp (5 ml) grated fresh ginger
3 cloves garlic, finely chopped
2 leeks, well cleaned and thinly sliced
4 stalks celery, thinly sliced
8 oz (250 g) green beans, trimmed and cut into small pieces
1 large carrot, coarsely grated
4 oz (125 g) bean sprouts
3 scallions (spring onions), green and white parts, thinly sliced
1/4 cup (60 ml) mushroom liquid
2 Tbs (30 ml) soy sauce, or to taste

The rice for this dish is best made the day before, but rice may be
cooked and refrigerated prior to beginning. Soak the mushrooms in the
warm water for 30 minutes, then squeeze the mushrooms dry, remove
the stems, and slice thinly. Reserve the liquid the mushrooms were
soaking in. Heat the peanut oil and sesame oil in a wok or a large,
heavy skillet over high heat. Add the ginger and garlic and stir for
30 seconds. Add the mushrooms, leeks, celery, green beans, and
carrot and stir fry for 3 minutes. Add the bean sprouts and cook an
additional minute. Add the rice and stir over high heat until heated
through. Add the mushroom liquid and the soy sauce, stirring to
combine. Garnish with chopped scallions. Serves 4 to 6.