Shiitake Fried Rice

From Everyday Food Magazine, December 2005.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  teaspoon olive oil
• 1  tablespoon olive oil
• 2  eggs, lightly beaten
• 1  small onion, chopped
• 2  carrots, halved lengthwise and thinly sliced diagonally
• 10  ounces shiitake mushrooms, stemmed, caps thinly sliced
• 1  garlic clove, minced
• 1  teaspoon  minced fresh ginger
• 6  ounces snow peas, strings removed and halved crosswise
• 2  cups cooked basmati rice
• 2 -3  tablespoons soy sauce
• 2  tablespoons rice vinegar

Directions

1. In a large nonstick skillet over medium heat, warm 1 teaspoon oil.
2. Add eggs; swirl to coat bottom of pan. Cook until set, 1 to 2 minutes.
3. Transfer to a cutting board. When cool enough to handle, thinly slice.
4. Add remaining oil and onion to pan; cook, stirring, until translucent, 2 to 4 minutes.
5. Add carrots; cook, stirring, until they begin to brown, 4 to 6 minutes.
6. Add mushrooms; cook, stirring until tender, 2 to 5 minutes.
7. Add garlic, ginger, and snow peas; cook, stirring, until snow peas are vibrant green, 2 to 3 minutes.
8. Add rice, soy sauce, and vinegar; toss to coat.
9. Season with salt and pepper.
10. Fold in sliced egg.