EASY FRIED RICE

 If you have left-over white rice you can quickly make this fried rice or just make 1 cup Jasmine rice gently simmered for 8 to 10 minutes in 2 cups of water.  Remove from heat and cover with a lid for another 10 minutes.

Note: You can add 1 to 2 scrambled eggs to this recipe and also cooked pork, such as a left-over pork chop, chopped.  I served this with Pow Pow shrimp and didn't want the addition of egg or pork.

2 T peanut or avocado oil (you can use canola oil)

½ medium yellow onion, finely chopped

6 white mushrooms, cleaned, trimmed, and finely chopped

1 medium carrot, peeled, finely chopped

2 cloves garlic, minced

Cooked and cooled rice

2 T light soy sauce

1 T oyster sauce

½ t sesame oil

1 cup frozen baby peas, unthawed

½ t sea salt

½ t finely ground black pepper

2 scallions, thinly sliced, for garnish

In a wok or cast-iron skillet over medium-high heat, add the oil and when hot, add the onion, mushrooms, and carrots.

Stir-fry for 5 minutes, then add the garlic and cook one more minute.

Add the rice, soy, oyster sauce, sesame oil and stir-fry for another 5 minutes.

Stir in the peas, and stir-fry for another couple of minutes.

Season with the salt and pepper.

Pour into a warm bowl or individual plates, garnish with scallions and serve.

Serves 2 to 4