Vegetarian Mixed Fried Rice

In a Vietnamese kitchen, leftover rice is common, and it can easily be transformed into a delicious, nutrient-packed dish by adding a variety of vegetables. Transforming leftover rice into a scrumptious vegetarian mixed fried rice is a delightful way to reduce food waste while enjoying a burst of flavors. The Vietnamese kitchen thrives on such resourcefulness, turning simple ingredients into a feast for the senses.  Imagine the sizzle as you stir-fry an array of colorful vegetables - bell peppers, carrots, peas, and corn - each adding their unique texture and taste to the dish. The addition of fried tofu or vegetarian sausages not only enriches the meal with protein but also introduces a satisfying chewiness that complements the tender veggies. A dash of soy sauce, a sprinkle of fresh herbs, and a hint of spice from a finely chopped chili can elevate this dish to new heights, making each bite a harmonious blend of savory, sweet, and umami flavors.  It is a testament to the versatility of the Vietnamese cuisine and its ability to cater to a vegetarian palate without compromising on taste or nutrition.  This vegetarian mixed fried rice is both satisfying and full of flavors.

Ingredients:

• 3 cups of cold rice
• 2 eggs, beaten
• 1 garlic clove, minced
• 1/4 cup diced white onion
• 1/4 cup mixed vegetables (e.g., carrots, peas, corn, chayote, shiitake mushrooms, wood ear mushrooms)
• Seasonings: Soy sauce, vegetarian oyster sauce, sugar, salt, pepper, and seasoning powder
• A little coriander or green onion for garnish

Directions:

1.    Prepping the Mushrooms: Soak the shiitake and wood ear mushrooms in water until they soften. Once softened, wash and dice them.

2.    Cooking the Eggs: In a bowl, beat the eggs with a little chopped green onion. Heat a non-stick pan with 2 tablespoons of oil over medium heat. Add the eggs and scramble them until fully cooked. Set aside.

3.    Cooking the Vegetables: Place all the diced vegetables in a microwave-safe bowl. Add enough water to cover, then microwave for 3 minutes. Drain and set aside.

4.    Stir-Frying the Vegetables: In the same pan, heat another tablespoon of oil. Add the garlic and onions, stirring until they become fragrant. Add the drained vegetables and stir-fry them with the scrambled eggs. Season lightly with soy sauce and salt.  Remove from the pan and set aside.

5.    Frying the Rice: In the same pan, add a little more oil if needed. Add the cold rice, breaking up any clumps. Stir-fry the rice until the grains are separated and heated through.

6.    Combining and Seasoning: Add the vegetable and egg mixture back into the pan with the rice. Stir well to combine. Season with soy sauce, vegetarian oyster sauce, a pinch of sugar, and seasoning powder to taste.  Continue to stir-fry until everything is well mixed and heated through.

7.    Serving: Garnish with chopped coriander or green onions. Serve hot.

Tips:

• For best results, use rice that has been cooled completely or refrigerated for 3-4 hours before frying. This helps keep the grains firm and prevents clumping.
• Frying the vegetables and rice separately ensures that the rice grains remain distinct and aromatic.