Sizzling Asian Vegetable Fried Rice with Savory White Wine Glaze

Prep time :10 minutes

Cook time :8 minutes

Servings: 4-6, about 1 cup per portion

•2 tablespoons vegetable oil

•1 table spoon minced fresh garlic

•1/2 cup fresh chopped yellow onions

•1 cup fresh small white mushrooms, quartered

•1/2 cup chopped fresh carrots

•1/2 cup chopped fresh zucchini

•1/2 cup chopped fresh red bell peppers

•1/2 cup chopped fresh yellow bell peppers

•3 cups cold, cooked, long-grain white rice

•1/2 cup Holland House White Cooking Wine

•2 tablespoons oyster sauce

•1/2 cup fresh green onions, sliced 1/4- inch thick

• 2 teaspoons toasted sesame oil

•1/4 teaspoon ground black pepper

Heat heavy-bottomed, nonstick skillet over high heat. Add vegetable oil, garlic and onions. Stir-fry 1-2 minutes, or until lightly browned. Add mushrooms, carrots, zucchini, red bell peppers and yellow bell peppers; stirfry 3 minutes. Add rice; stir-fry 3 minutes.

Add cooking wine; stir-fry 2 minutes, or until dry. Add oyster sauce; stir-fry 2 minutes. Remove from heat. Stir in green onions, sesame oil and black pepper. Transfer to dish or bowl and serve.

Tip: To turn into a main course, add cooked beef, chicken or pork and serve topped with a fried egg.