Vegetable Fried Rice

• 4 oz. shiitake mushrooms, stemmed and sliced
• 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
• 6 green onions, white and light green parts thinly sliced
• 1 medium red bell pepper, cut into 1/4-inch dice
• 3 Tbs. reduced-sodium soy sauce
• 1 tsp. dark sesame oil (optional)
• 1 1/2 Tbs. cornstarch
• 1 cup vegetable broth
• Pinch each of sugar and salt
• 1 1/2 cups uncooked long-grain rice, preferably jasmine or basmati
• 1 Tbs. peanut oil or vegetable oil
• 2 large eggs, beaten
• 2 large cloves garlic, minced

1. Make sauce: In small bowl, mix together soy sauce, sesame oil if desired and cornstarch.
2. Mix in broth, sugar and salt.
3. Set aside.
4. In small heavy saucepan, combine rice and cold water to cover.
5. Rub grains with your fingers to separate, then drain well.
6. Repeat twice until water drains clear.
7. Return rice to saucepan with 1 1/2 cups fresh cold water.
8. Bring to a boil, reduce heat to very low, cover and simmer until tender, about 16 minutes.
9. Remove from heat, fluff rice with fork and set aside.
10. In nonstick wok or large nonstick skillet, heat oil over medium-high heat until it ripples in pan.
11. Add eggs and scramble until cooked through, about 30 seconds.
12. Transfer eggs to cutting board and chop.
13. Set aside.
14. In same wok over medium-high heat, add garlic and stir-fry 30 seconds.
15. Add bell pepper and mushrooms and stir-fry 3 minutes.
16. Add spinach and stir-fry 1 minute.
17. Add cooked rice and eggs, then stir sauce and add to wok.
18. Cook, stirring, until sauce is thickened, 2 to 3 minutes.
19. Stir in scallions and serve hot.

shiitake mushrooms, green onions, red bell pepper, soy sauce, dark sesame oil, cornstarch, vegetable broth, sugar, longgrain rice, peanut oil, eggs, garlic

Taken from www.vegetariantimes.com/recipe/vegetable-fried-rice/ (may not work)