Instructions: In a medium saucepan bring water to boiling. Add uncooked rice to the boiling water. Return to boiling; reduce heat. Cover and simmer until rice is tender and water is absorbed, allowing 15 minutes for long-grain white rice, 35 minutes for brown rice, and 40 minutes for wild rice. Remove from heat. Let stand, covered, for 5 minutes. Set aside.

In a wok or frying pan heat 1 tablespoon of the oil. Add beaten eggs and cook without stirring for about 2 minutes, or until set. Invert pan to remove egg; cut into strips. Set aside.

To the same pan add 1 tablespoon oil; stir-fry desired vegetables until crisp-tender. Allow 1 to 2 minutes for mushrooms, water chestnuts, pepper (capsicum), jicama (yam bean), zucchini (courgettes), snow peas (mangetouts), and bean sprouts; 3 to 4 minutes for broccoli, radish, or daikon; and 4 to 5 minutes for carrots. Remove from wok.

Add remaining 1 tablespoon oil; stir-fry spring onions, garlic, and crushed dried chili for 30 seconds. Add rice; cook for 2 minutes more. Return egg strips and cooked vegetables to wok; add soy sauce and sherry. Cover and cook for 2 minutes more, or until heated through.

This recipe yields 6 servings as an accompaniment.

Comments: Choose from long-grain white, brown, or wild rice, and allow more cooking time for brown or wild rice. You may even want to cook the rice a day ahead to save time when youre ready to stir-fry.

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