Vegetarian Fried-Rice

For as long as I can remember, I've loved to cook.  There's something so amazingly rewarding about creating a masterpiece in the kitchen that keeps me hooked.  However, as much as I love to cook, there is always a point where I become completely bored/burned out with everything.

One afternoon while at the library, I was stressing about what to make for dinner.  I was mentally running through what I had at home in my pantry and what veggies I had from my CSA... when all of the sudden inspiration hit me-- Fried Rice!!!  I had never made fried rice before, but I knew that I could totally make a meal out of it AND it could be 100% plastic-free!!!!  With renewed confidence and purpose, I headed back to the "Cooking" section of my library and grabbed "Simple Chinese Cooking" by Kylie Kwong then headed to Tidal Creek Co-Op :)

Yeah, I was excited to cook dinner.  And once I was finished I was even more excited to eat dinner!! Homemade fried rice is AH-MAZING because a.) I know what's in it, b.) it was fast and easy and c.) plastic-free!!! Ahh... the quintessential Chinese take-out food made with love :)

Vegetarian Fried Rice

4 main dish servings

4 cups steamed rice (1 1/3 cups uncooked jasmine rice* bring to boil with 2 2/3 c water.  Let simmer for 10 minutes then turn off heat and let steam for an additional 10 minutes.)

1/3 c vegetable oil*
4 free-roaming eggs (mine come from my backyard hens), lightly beaten
1 small carrot*, diced
1 small onion*, diced
1 TBSP freshly minced ginger
3 1/2 oz fresh shiitake mushrooms*, sliced
1 tsp sea salt
2 TBSP finely chopped cilantro or parsley (optional, but nice)
1 TBSP tamari* (or soy sauce)
2/3 c spring onions

* = Bought in bulk using my own jars or bags.

Other veggies to add: Finely shredded Chinese cabbage, fresh bean sprouts, red pepper or whatever you have on hand that sounds good :)

On med-high, heat half of the oil in a large skillet or wok until shimmering.  Pour beaten eggs into pan and leave to cook for about 10 seconds then fold the mixture over onto itself with a spatula and lightly scramble until almost cooked through.  Remove eggs from pan and set aside.

Heat remaining oil and stir-fry veggies and 1tsp salt.  Add rice, tamari (or soy sauce), cilantro, and eggs and stir-fry for a few minutes.  Use a spatula to break up the egg into smaller pieces while cooking.  When finished, toss in spring onions until well combined.  Season to taste with salt.

Serve with extra tamari and some steamed green veggies (broccoli, green beans, snap peas, kale... whatever you have on hand.)