2 large eggs
1 cup chopped onion
1 large red bell pepper (for 1-1/2 cups chopped)
1 tablespoon peanut or vegetable oil
1 8-ounce package sliced fresh mushrooms
1 tablespoon bottled minced garlic
1/4 cup sherry wine (not cooking sherry)
3 tablespoons tamari soy sauce
4 cups cooked long-grain rice
3/4 cup chopped green onions
1 cup frozen green peas
1-1/2 tablespoons dark sesame oil
Spray extra-deep 12-inch, nonstick skillet with vegetable oil spray and put it over medium heat. Beat eggs lightly, pour into skillet and cook without stirring (as you would an omelet) until they are almost dry. While eggs cook, peel and coarsely chop onion and set aside. Begin to seed and chop bell pepper into bite-size pieces. When eggs are ready, remove them to plate and set aside.
Heat the peanut oil in same skillet over medium-high heat. Add onion and cook, stirring from time to time, two minutes. Finish chopping pepper and add to skillet. Add mushrooms and garlic and cook two more minutes.
Add sherry, soy sauce and rice. Continue to cook, stirring from time to time. Meanwhile, slice green onions, using the white and enough of green tops to make 3/4-cup. Add them to skillet and stir well.
Drain water chestnuts and add them to skillet. Add the peas and sesame oil. Cut egg into thin strips, add to pan and stir. Stir-fry for 1 minute more to heat water chestnuts and peas and to mix in sesame-oil. Serve at once, passing extra soy sauce at the table, if desired.
Recipe makes 4 servings.
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