Veggie Fried Rice -- With the Right Soy Sauce!

Finally I have realized what has been wrong with my fried rice: I have been using the wrong soy sauce! Ever since I smuggled a bottle of the soy sauce used at Ahma's house, my Chinese cooking has improved by at least...20 percent by conservative estimates! I think using fresh shiitake mushroom probably helped a lot too.

I have been making this vegetable fried rice lately. It is so easy that I hesitated posting it, but given the lack of my culinary adventures lately, here it is.

Vegetable Fried Rice

4 cups cooked white or brown rice
1.5 cups fresh button shiitake mushroom, lightly washed and diced
3/4 cup cooked soy beans (edamame)
3/4 cups cooked corn (I use frozen white corn and cook it in the microwave)
1/2 cup diced red and yellow bell peppers
3/4 cup cooked broccoli or broccoli rabe
Vegetable oil
Soy sauce to taste
Sea salt and pepper to taste.

Heat about 2 tablespoons of oil in a wok over medium high heat. Throw in the mushroom dices and let cook for about a minute or two. Don't stir too much. Let the mushrooms brown a little bit. When the mushrooms are cooked, push them to the side of the wok. Add two tablespoons soysauce into the side of the hot wok. When the soysauce bubbles, stir it together with the mushrooms until combined. Add the rest of the vegetables and cook for two to three more minutes together until flavors meld. Add cooked rice and stir fry until combined. Add a table spoon more oil if neccessary. Pour one to two tablespoons of soysauce onto the side of the wok and combine with the rice to taste. Add salt and pepper to taste.

Simple. Viola!

I eat this with anything. More stir fried vegetables or even an egg!