Ham-and-egg fried rice
2 medium clove(s), minced
Dried shiitake mushroom(s)
6 oz, fresh, stems discarded, caps sliced
Uncooked bell pepper(s)
1 item(s), medium, red or yellow, seeded and cut into 1⁄4-inch dice
1 cup(s), small florets
Regular liquid egg substitute
Cooked white rice
2 cup(s), cold, long-grain
Cooked ham (sliced, cubed, or shredded)
6 oz, steak, cut into 1⁄4-inch dice
Uncooked bean sprouts
2 medium, thinly sliced
Frozen baby peas
- Heat a nonstick wok or large deep skillet over medium-high heat until a drop of water sizzles. Swirl in 2 teaspoons of the oil, then add the garlic. Stir-fry until fragrant, about 20 seconds. Add the mushrooms, bell pepper, and broccoli. Stir-fry until the vegetables are crisp-tender and the mushrooms begin to brown, about 5 minutes. Transfer to a bowl.
- Add the remaining 2 teaspoons oil to the wok. Add the egg substitute and stir-fry until softly scrambled, about 2 minutes, breaking it up as it cooks. Transfer the egg substitute to the vegetables in the bowl.
- Add the rice, ham, bean sprouts, scallions, peas, and salt to the wok. Stir-fry until heated through, about 3 minutes. Add the vegetables and egg substitute and stir-fry until heated through. Yields 2 cups per serving.