Vegetable Chow Fan
1 cup long-grain rice, washed, rinsed and steamed (or 3 cups leftover white rice)
2 tbsp. light soy sauce
2 tbsp. raw sunflower seeds
1 large carrot, diced finely
1 medium onion, chopped finely
4 oz. fresh mushrooms, sliced
2 cloves garlic, chopped finely
1/2 cup green peas, fresh or frozen and defrosted
2 eggs, lightly beaten (optional: omit for a strict vegetarian version)
1 tsp. sesame oil
1/2 tsp. freshly ground black pepper
salt, to taste
2 green onions, sliced finely
Heat wok or large pan over medium-high; add 2 tbsp. of vegetable oil then add rice and stir-fry 5-6 minutes, stirring constantly and reducing heat if rice begins to stick or burn to bottom of pan. Sprinkle 1 tbsp. of the soy sauce over rice and stir together to blend well. Remove rice to serving dish and set aside.
Return wok to heat and add sunflower seeds. Stir-fry, stirring and shaking pan constantly until seeds are lightly toasted (2-3 minutes). Transfer seeds to a small dish and set aside. Return wok to heat once again; add 2 tbsp. of remaining oil, carrot, onion and mushrooms. Stir-fry 2-3 minutes then add garlic and peas to pan. If using eggs, move pan contents to side, add remaining tablespoon of oil and add eggs to pan, scrambling them briefly then allowing them to set slightly before stir-frying them into other ingredients. Stir in remaining soy sauce, then add reserved rice and stir-fry entire pan contents 2-3 minutes. Add sesame oil, pepper, salt to taste, and green onion slices. Stir together quickly 20-30 seconds, then serve immediately.