Vegetable Fried Rice

Heat a wok or large skillet over medium-high heat until hot. Add 2 tbsp vegetable oil, then pour in the eggs. Scramble just until softly set, breaking them into small pieces. Transfer to a plate.

Return the wok to medium heat and add the remaining 2 tbsp vegetable oil. Add the onion, garlic if using, and carrots, and stir-fry for 1 minute. Add the mushrooms and bell pepper, and cook for 30 to 60 seconds more.

Increase the heat to high and add the rice. Stir-fry continuously, scraping the bottom of the wok so the rice does not stick. If you are using day-old rice, pour the prepared sauce mixture evenly over the rice after about 1 minute and toss until the grains are evenly seasoned.

Continue stir-frying for another 1 to 2 minutes, until the rice is hot and lightly steamy. Taste and adjust with a little more salt or soy sauce if needed.

Add the snow peas and cook for 15 to 30 seconds. Return the scrambled eggs to the wok and toss to combine. Drizzle in the remaining Shaoxing wine around the edge of the wok, then add the bean sprouts and scallion. Stir-fry briefly just until the bean sprouts begin to soften, then serve immediately.