"Egg" and Mushroom Stirfry
1-2 cups rice, cooked
2 tbsp cooking oil
8 oz chopped mushrooms
1/2 cup egg replacement (the kind you can use for omelettes) (or 2 eggs, for non vegans)
4 small carrots, chopped
1. Heat one tablespoon of cooking oil in a non stick pan, and sautee your mushrooms for about 4 minutes or until tender. Transfer to a plate and set aside. Add egg replacement to oiled pan and scramble a bit.
2. Remove "egg" from pan, and add 1 tbsp and carrots to the pan. Stir fry for 2 minutes. Add the rice to the pan and stirfry for a few minutes. Season with salt and pepper at this point. Stir in the mushrooms and the "egg". Stir in some green onions, if using, and soy sauce, sesame oil. Stir fry for another minute or so.
3. Serve warm, with sauces like hot chili sauce, soy sauce, and fish sauce. Yummy!