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

Directions

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.