This is a good way to use leftover rice, particularly brown rice, which does not get as soggy as white rice. You may use almost any combination of vegetables — such as turnip, bell peppers, cooked corn, fresh mushrooms, chopped cabbage, diced squash — to prepare this dish, and it may stand alone as a meal. This is a typical example of the pragmatic spirit of Asian homestyle cooking, which always regards leftovers as the foundation of another good meal.
Sauce for mixed vegetables
1 tablespoon soy sauce
1 teaspoon rice wine
1/2 teaspoon sugar
1 teaspoon salt
1 teaspoon sesame oil
Rice with Mixed Vegetables
This is a good way to use leftover rice, particularly brown rice, which does not get as soggy as white rice.
Soak the dried black Chinese mushrooms for 15 minutes in hot water, drain and reserve I/ cup of the liquid. Remove the stems. Squeeze excess moisture fromthe mushrooms and slice each cap into 4 to 6 strips.
Combine all the Sauce ingredients in a bowl andset aside.
Heat oil in a wok over high heat and stir-fry themushrooms, onions, garlic, and ginger for 1 minute.Add the Sauce mixture, then add the carrots, broccoli,bell pepper, and peas. Stir-fry for 3 minutes.
Add cooked rice and continue to stir until all ingre-dients are well mixed, then add the mushroom waterand mix through until well combined.
Reduce heat, cover with lid, and cook for 3 to4 minutes, then transfer to serving platter.