Vegetable Fried Rice

• 4 cups cooked white rice
• 3 large eggs
• 2 teaspoons dry sherry
• 1/4 cup chopped scallions
• 1 rib celery, chopped
• 1/4 cup diced carrot
• 1 cup peas (thawed if frozen)
• 1 cup diced vegetables of your choice
• 3 tablespoons vegetable oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon soy sauce

1. Separate the rice grains with your fingers and set aside in a bowl.
2. In a small bowl, mix the eggs and sherry until combined.
3. Place the scallions, celery, carrots, peas, and diced vegetables in another bowl.
4. Heat a wok or a large skillet over medium heat.
5. Pour in 2 tablespoons of the oil.
6. Add the eggs and stir constantly until scrambled and broken into small lumps.
7. Stir in the rice and cook until the eggs and rice are evenly distributed throughout.
8. Increase the heat, add the remaining 1 tablespoon oil, and add the vegetables, salt, pepper, and soy sauce.
9. Cook until the vegetables are just cooked and heated through.
10. Reprinted with permission from the publisher Houghton Mifflin Harcourt from The Farmstead Egg Guide and Cookbook by Terry Golson.
11. Photography by Ben Fink.
12. Copyright

white rice, eggs, sherry, scallions, celery, carrot, peas, vegetables, vegetable oil, kosher salt, freshly ground black pepper, soy sauce

Taken from www.cookstr.com/recipes/vegetable-fried-rice-2 (may not work)