Jasmine Vegetable Fried Rice

Description
Steamed Broccoli is an ideal accompaniment prepare it while the rice is cooking. Round out the meal with a few slices of baked marinated tofu.

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 ¼-inch dice
 * 3 tbsp reduced-sodium soy sauce
 * 1 tsp dark sesame oil (optional)
 * 1½ tbsp cornstarch
 * 1 cup vegetable broth
 * pinch each of sugar and salt
 * 1½ cups uncooked long-grain rice, preferably jasmine
 * 1 tbsp peanut oil or vegetable oil
 * 2 large eggs, beaten
 * 2 large cloves garlic, minced

Sauce

 * 1) In small bowl, mix together soy sauce, sesame oil if desired and cornstarch.
 * 2) Mix in broth, sugar and salt.
 * 3) Set aside.

Vegetables and rice

 * 1) In small heavy saucepan, combine rice and cold water to cover.
 * 2) Rub grains with your fingers to separate, then drain well.
 * 3) Repeat twice until water drains clear.
 * 4) Return rice to saucepan with 1½ cups fresh cold water.
 * 5) Bring to a boil, reduce heat to very low, cover and simmer until tender, about 16 minutes.
 * 6) Remove from heat, fluff rice with fork and set aside.
 * 7) In nonstick wok or large nonstick skillet, heat oil over medium-high heat until it ripples in pan.
 * 8) Add eggs and scramble until cooked through, about 30 seconds.
 * 9) Transfer eggs to cutting board and chop.
 * 10) Set aside.
 * 11) In same wok over medium-high heat, add garlic and stir-fry 30 seconds.
 * 12) Add bell pepper and mushrooms and stir-fry 3 minutes.
 * 13) Add spinach and stir-fry 1 minute.
 * 14) Add cooked rice and eggs, then stir sauce and add to wok.
 * 15) Cook, stirring, until sauce is thickened, 2 to 3 minutes.
 * 16) Stir in scallions and serve hot.