Authentic Vegetarian Fried Rice Recipe | Easy & Flavorful

INGREDIENTS

4 dried mushrooms 4 cups cooked long-grain rice 3 eggs 3/4 teaspoon salt, divided 2 tablespoons plus 1-1/2 teaspoons vegetable oil, divided 3 green onions with tops, thinly sliced 1 teaspoon minced fresh ginger 1 clove garlic, minced 4 ounces extra firm tofu, cut into 1/4-inch cubes and deep-fried 1 tablespoon soy sauce 1/4 teaspoon sugar 1 cup bean sprouts, coarsely chopped 1/2 cup thawed frozen peas

PREPARATION:

1. Place mushrooms in small bowl; cover with hot water. Let stand 30 minutes; drain, reserving liquid. Squeeze out excess water. Remove stems; discard. Chop caps.
2. Rub rice with wet hands so all the grains are separated.
3. Beat eggs with 1/4 teaspoon salt in medium bowl. Heat 1-1/2 teaspoons oil in wok or large skillet over medium heat. Add eggs; cook and stir until soft curds form.
4. Remove wok from heat; cut eggs into small pieces with spoon. Remove from wok; set aside.
5. Heat remaining 2 tablespoons oil in wok over high heat. Add onions, ginger and garlic; stir-fry 10 seconds. Add mushrooms, 1/4 cup reserved mushroom liquid, tofu, soy sauce and sugar. Cook until most of the liquid evaporates, about 4 minutes. Add bean sprouts and peas; cook 30 seconds.
6. Stir in rice and remaining 1/2 teaspoon salt; heat thoroughly. Stir in eggs just before serving.

This recipe appears in: Chinese NUTRITIONAL INFORMATION: Serving Size: 1/4 of total recipe Fiber 3 g Carbohydrate 57 g Cholesterol 159 mg Saturated Fat 3 g Total Fat 19 g Calories from Fat 35 % Calories 501 Protein 24 g Sodium 757 mg DIETARY EXCHANGE: Meat 1 Vegetable 2 Starch 3 Fat 4