Jasmine Vegetable Fried Rice

Description
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Ingredients

 * 4 oz. shiitake mushrooms, stemmed and sliced
 * 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
 * 6 scallions (white and light green parts), thinly sliced
 * 1 medium red bell pepper, cut into 1/4-inch dice
 * 3 Tbs. reduced-sodium soy sauce
 * 1 tsp. dark sesame oil (optional)
 * 1 1/2 Tbs. cornstarch
 * 1 cup vegetable broth
 * Pinch each of sugar and salt
 * 1 1/2 cups uncooked long-grain rice, preferably jasmine
 * 1 Tbs. peanut oil or vegetable oil
 * 2 large eggs, beaten
 * 2 large cloves garlic, minced
 * 2 large cloves garlic, minced

Directions

 * Steamed broccoli is an ideal accompanimentprepare it while the rice is cooking. Round out the meal with a few slices of baked marinated tofu.


 * Sauce


 * Make sauce: In small bowl, mix together soy sauce, sesame oil if desired and cornstarch. Mix in broth, sugar and salt. Set aside.


 * In small heavy saucepan, combine rice and cold water to cover. Rub grains with your fingers to separate, then drain well. Repeat twice until water drains clear.


 * Return rice to saucepan with 1 1/2 cups fresh cold water. Bring to a boil, reduce heat to very low, cover and simmer until tender, about 16 minutes. Remove from heat, fluff rice with fork and set aside.


 * In nonstick wok or large nonstick skillet, heat oil over medium-high heat until it ripples in pan. Add eggs and scramble until cooked through, about 30 seconds. Transfer eggs to cutting board and chop. Set aside.


 * In same wok over medium-high heat, add garlic and stir-fry 30 seconds. Add bell pepper and mushrooms and stir-fry 3 minutes. Add spinach and stir-fry 1 minute. Add cooked rice and eggs, then stir sauce and add to wok. Cook, stirring, until sauce is thickened, 2 to 3 minutes. Stir in scallions and serve hot.