Vegetable Fried Rice

I made a basic vegetable fried rice with carrots, peas, onions, mushrooms, eggs, celery and green onions. To begin, cook the white rice as directed on the package. Chill in the freezer, covered for 15-20 minutes. Hot rice will clump. In the meantime, chop up the vegetables. Heat pan on medium-high and place 3 tablespoons of olive oil and minced garlic in the pan. Place the vegetables in the pan and cook for 3-5 minutes or until flagrant. Add chilled fried rice into the pan with the veggies along with a tablespoon and a half of butter to fry the rice and vegetables. Add 4 tablespoons of soy sauce to rice. Garnish with chopped, fresh parsley and serve hot. Add soy sauce or sesame oil to taste. This is my take from another recipe, the original used more butter. I thought the taste of butter was overpowering in the original recipe, so I switched from sauteeing the vegetables in butter to olive oil. I like fried rice because of how versatile of a dish it can be. I am a vegetarian so I kept all meat proteins out of this dish. If desired any protein can be added like shrimp, chicken, or beef to transform it to a new dish.

Crab rangoon would be a perfect side dish to complement this meal. I did not make crab ran goons for this dish but they are very simple to make. Personally I like to bake my crab ran goons rather than fry, so I feel less guilty when I eat them. All the ingredients needed is wonton wrappers, garlic salt, worcestershire sauce, green onion, imitation crab mean, and cream cheese. To bake the crab rangoon, mix all ingredients except wonton wrappers in a bowl. Put 2 teaspoons of the mixture in the center of each wonton wrapper, fold together to seal. Place on a baking sheet that has been coated with non-stick cooking spray. Bake at 425 degrees for 8-10 minutes or until golden brown.