Cookbook:Fried Rice (Vegetarian)

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• 2 packs (8 ea./800 g/1.8 lb) carrots, cut into 5×1×1 cm (2.0×0.39×0.39 in) pieces
• 1 pack (200 g/7.1 oz) bean sprouts, soaked in hot water and drained
• 1 pack (200 g/7.1 oz) broccoli florets, soaked in hot water and drained
• 1 pack (200 g/7.1 oz) mushrooms, quartered and soaked in hot water
• ½ pack (250 g/8.8 oz) cabbage, cut into 2 cm (0.79 in) pieces
• 4 scallions, cut into 1.5 cm (0.59 in) pieces
• 3 tbsp corn oil
• 3 cloves garlic, minced
• ¼ big onion, chopped
• 1 cup (100 g/3.5 oz) cooked rice
• 2 tbsp salt
• 1½ tbsp light soy sauce
• 1 tbsp vegetarian oyster sauce substitute (or omit)
• 1 tbsp pepper

1. Heat the oil in a non-stick pan, add onion and garlic, and stir-fry for 25 seconds until fragrant.
2. Add the rice, all the vegetables, some salt, light soy sauce, oyster sauce and pepper. Stir until mixed well.
3. Serve.