Title: Sophisticated Stir-Fried Rice
Categories: June 1993
Yield: 1 servings

2 1/4 c Water
1 1/2 c Long-grain white rice
2 1/2 tb Vegetable oil
4 Eggs; beaten to blend
2 Carrots; peeled, thinly
; sliced on diagonal,
; then slivered
3 c Thinly sliced bok choy stems
-and leaves
4 oz Fresh shiitake mushrooms;
-stems removed, caps
; sliced
1/4 lb Snow peas; trimmed, slivered
1 1/2 tb Oriental sesame oil
3 Green onions; sliced
Szechuan Salt-Pepper

For Rice:

Bring 2 1/4 cups water to boil in medium saucepan. Add rice and bring to
boil. Reduce heat to low, cover and cook until water is absorbed, about 20
minutes. Fluff with fork. Transfer to bowl and cool completely. (Can be
prepared 1 day ahead. Cover and refrigerate.)

Heat 1 1/2 tablespoons vegetable oil in wok or heavy large skillet over
high heat until hot but not smoking. Add eggs and cook until puffed around
edge. Using spatula, push cooked egg toward back of pan while tipping pan
forward, allowing uncooked egg to flow forward. Continue cooking until eggs
are no longer runny but still soft and fluffy. Cut eggs into pieces with
edge of spatula and transfer eggs to plate.

Heat remaining 1 tablespoon vegetable oil in wok over high heat. Add
slivered carrots and stir-fry 1 minute. Add sliced bok choy, sliced
shiitake mushroom caps and slivered snow peas. Sprinkle with salt and
pepper and stir-fry until vegetables just begin to soften, about 4 minutes.
Add oriental sesame oil and heat mixture, then add cooked rice and stir-fry
until heated through. Stir in eggs and sliced green onions. Season rice to
taste with Szechuan Salt-Pepper and serve immediately.

Serves 4.

Bon Appetit June 1993

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