Fried Rice

4 - 6 cups (1 - 1.5 L) cooked white rice
2 cups (500 ml) warm water
12 - 15 dried Chinese mushrooms
3 Tbs (45 ml) peanut or vegetable oil
1 Tbs sesame oil
1 tsp grated fresh ginger
3 cloves garlic, finely chopped
2 leeks, well cleaned and thinly sliced
4 stalks celery, thinly sliced
8 oz green beans, trimmed and cut into
small pieces
1 large carrot, coarsely grated
4 oz bean sprouts
3 scallions green and white
parts, thinly sliced
1/4 cup mushroom liquid
2 Tbs soy sauce, or to taste

The rice for this dish is best made the day
before, but rice may be cooked and refrigerated
prior to beginning.

Soak the mushrooms in the warm water for
30 minutes, then squeeze the mushrooms dry,
remove the stems, and slice thinly. Reserve
the liquid the mushrooms were soaking in.

Heat the peanut oil and sesame oil in a wok
or a large, heavy skillet over high heat.

Add the ginger and garlic and stir for 30
seconds. Add the mushrooms, leeks, celery,
green beans, and carrot and stir fry for 3
minutes. Add the bean sprouts and cook an
additional minute.

Add the rice and stir over high heat until
heated through. Add the mushroom liquid
and the soy sauce, stirring to combine.

Garnish with chopped scallions.

Serves 4 to 6.