VEGETABLE* FRIED RICE

4 servings

Ingredients:

3 cups cooked white rice

3 tablespoons each, of finely chopped onion, celery, carrot and red pepper

1/3 cup frozen peas

1 tablespoon peanut oil or canola oil

1 tablespoon low sodium soy sauce

1/4 teaspoon sugar

3-5 tablespoons hot water

1 tablespoon finely chopped scallion for garnish, if desired

*Any vegetable cut into small or thin pieces (so that it may cook quickly) may be stir-fried. The vegetables listed are suggestions.

Procedure:

1. Heat oil in a non-stick pan on high heat for 1 minute.

2. Add onion and celery and stir-fry on medium-high heat 1-2 minutes, or until they begin to soften.

3. Add carrot, red pepper, peas, (all other vegetables*), and 1 tablespoon of water. Stir-fry them for 1 minute.(Lower the heat if vegetables begin to brown)

4. Mix in rice, soy sauce and sugar. Add 2-4 tablespoons of water (just enough water to allow the vegetables to steam in the rice).

5. Cover and allow to steam for 1-2 minutes, or until all the vegetables are cooked and the rice is hot.

6. Garnish with chopped scallion if desired.

Variation: An egg may be added to the rice by clearing a space in the center of the pan, and pouring in a beaten egg. Scramble the egg as it cooks. When cooked through, mix in with rice and vegetables.