Vegetable Fried Rice
1 teaspoon cooking oil
1 beaten egg
1/2 cup cut asparagus spears
1/4 cup chopped fresh mushrooms
1/4 cup bias-sliced celery
2 tablespoons thinly sliced green onion
1 tablespoon cooking oil
3 tablespoons soy sauce
2 tablespoons dry white wine or water
dash ground red pepper
2 cloves garlic, minced
2 cups chilled cooked rice
In a large skillet heat the 1 teaspoon oil over medium heat. Add egg, lifting and tilting the skillet to form a thin layer(egg may not completely cover the bottom of the skillet). Cook for 1 minute or until egg is set. Invert skillet over a baking sheet to remove cooked egg; cut egg into short, narrow strips (about 3x1/2 inch). Set egg strips aside. In the same skillet cook and stir asparagus, mushrooms, celery, green onion, and garlic in the 1 tablespoon of oil about 4 minutes or until the asparagus and celery are crisp-tender. Stir in soy sauce, wine, and red pepper. Add cooked rice. Cook and stir about 2 minutes or until mixture is heated through. Stir in egg strips.
