Chinese-Style Vegetable Fried Rice
Comments:	This rice can be served as the main dish of a vegetarian meal [4 servings], or as a side dish along with many other dishes. For a change, prepare this dish with any desired vegetables, making sure to cut all the vegetables of the same size to make sure that they all take the same time to cook. Difficulty : medium Preparation time : 10 minutes Cooking time : 20 minutes Calories : 175 Proteins : 3 g Carbohydrates : 20 g Sugar : 3 g Fat : 10 g Saturated fat : 2 g
Servings:	4 as a main dish
Ingredients	Preparation
2/3 cup [160 mL] long grain white rice 3 tablespoons [45 mL] peanut oil 2 cloves garlic, crushed 1/2 teaspoon [2.5 mL] Chinese 5-spice powder 1/3 cup [80 mL] fresh string bean segments 1 sweet green pepper, membranes removed and seeded, chopped 4 miniature corn-on-the-cobs, sliced 2 ounces [30 g] bamboo shoots, chopped 3 peeled seeded tomatoes, chopped 1/2 cup [125 mL] cooked fresh or frozen peas 1 teaspoon [5 mL] sesame oil	Boil rice into salted boiling water for approximately 15 minutes, until soft yet still a little crunchy. Drain the cool rice under cold running water to remove all the starchh. Well drain and reserve rice. Heat peanut oil into a preheated wok or large frypan. Stir-fry curshed garlic, sprinkled with Chinese 5-spice powder, for 30 seconds. Add string bean segments, choped sweet green pepper and miniature corn-on-the-cob slices. Stir-fry for 2 minutes. Mix in chopped bamboo shoots and tomatoes, cooked fresh or frozen peas and reserved rice. Stir-fry for 1 minute more. Sprinkle rice with sesame oil and serve immediately, into individual bowls.