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Vegetable Fried Rice
If the cooked rice has formed lumps, break them apart with wet hands.
Heat wok over high heat; add remaining 4 tablespoons of peanut oil and heat through. Add onion, blanched diced carrot, peas, and sliced mushrooms; stir-fry for 1 minute. Add rice wine or sherry and stir-fry one minute more.
Add rice and toss to coat with the oil and vegetables. Stir in the soy sauce and green onions and season to taste with salt and pepper. Stop stirring and let the rice cook, undisturbed, until it is slightly crisp, about 2 minutes. Stir the rice again, breaking up any new lumps that have formed.
Add the reserved egg and green onions to the wok and stir to combine; serve immediately garnished with additional thinly sliced green onion tops.
*Note: To blanch vegetables, bring a pot of salted water to a boil. Cook the carrots until just tender, about 1 to 2 minutes. Plunge in an ice water bath to stop the cooking; drain and set aside.
Make It Ahead: Vegetable Fried Rice may be prepared in advance and reheated just before serving.
Variation: Add shrimp, tofu, Chinese sausage, pork or chicken for a more substantial dish.