Vegetable Fried Rice

• 1 tablespoon sesame oil
• 4 tablespoons canola oil
• 1 cup of trimmed and quartered brussels sprouts
• 1 cup diced fennel
• 2 cups chopped chard
• 1 cup chopped cremini mushrooms
• 4 loosely packed cups of leftover rice (about 1 large, quart-size carton, or 2 small pint-size cartons)
• Rice wine vinegar, to taste
• 4 frozen cubes (or 4 tablespoons fresh) Secret Weapon Stir-Fry Sauce (see recipe)
• Soy sauce, to taste
• Fish sauce, to taste
• Hot sauce, to taste

1. Heat sesame oil and canola oil in a large pan or a wok over medium-high heat until the oil shimmers.
2. Add the vegetables and stir constantly until they have started to soften and brown, about 4 minutes.
3. Toss in the rice, and use a wooden spoon or spatula to break up the clumps.
4. Some of the rice will stick to the pan, but dont panic.
5. The older and drier the rice, the longer this takes.
6. If it starts sticking a lot, add a dash of rice wine vinegar or water.
7. Keep stirring until the rice softens and becomes slightly translucent.
8. Add the frozen Stir-Fry Sauce cubes, and keep stirring as they melt and coat the rice.
9. Transfer the rice into a bowl and season to taste with soy sauce, rice wine vinegar, fish sauce or hot sauce, or all four.

sesame oil, canola oil, brussels sprouts, fennel, chard, cremini mushrooms, rice, wine vinegar, frozen cubes, soy sauce, sauce, sauce

Taken from cooking.nytimes.com/recipes/1017250 (may not work)