Chinese: Vegetarian Fried Rice 

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 6)

For the rice:

• 1½ cups rice
• 3 cups water
• 1 teaspoon salt

For the stir fry:

• 1 tablespoon butter
• 2 eggs
• ¼ cup olive oil
• 1 yellow onion, diced
• 2 cups cabbage, diced
• 1 cup celery, diced
• 1 red pepper, diced
• 1 cup peas, defrosted (approx 8 oz)
• ½ cup carrots, shredded
• 1 teaspoon Chinese five spice
• 1 tablespoon spicy chili crisp
• 1 cup “Garlic Ginger Sauce” (see master recipe)

Procedure:

1. Combine rice, water and salt; cook in rice cooker per manufacturer’s instructions
2. Melt butter in wok, then add the eggs stirring occasionally until scrambled
3. Remove scrambled eggs, set aside
4. Bring wok temperature back up, add olive oil
5. Add onions, stir fry until soft
6. Add one ingredient at a time and stir fry until hot: cabbage, celery, red pepper,

peas, carrots; stir fry until hot

7. Add Chinese five spice and red pepper crisp, then turn off heat
8. Stir in “Garlic Ginger Sauce”
9. Adjust the seasoning (if needed)
10. Add the rice and scrambled eggs, stir gently until combined