Place rice and water in a medium saucepan and bring to the boil. Reduce heat, cover and simmer 20 minutes or until rice is tender. Transfer to a medium container and place in the refrigerator 1 hour, or until chilled.
Heat 1 tablespoon oil in a medium frying pan over medium heat. Stir in the onion and garlic and cook until tender.
In a medium bowl, blend eggs and 1 tablespoon soy sauce. Stir into the medium frying pan and scramble until no longer runny. Remove onion, garlic and eggs from heat and set aside. Chop any large egg chunks into small pieces.
Heat the remaining oil in a large, heavy frying pan or wok over medium heat. Stir in the celery, mushrooms and green capsicum. Cook until tender but firm. Stir in rice, bamboo shoots, carrots and snow peas. Season with remaining soy sauce. Cook and stir 5 minutes or until rice is heated through. Mix in the onion, garlic and eggs.
Used different ingredients.
This recipe was a good start, but the seaoning needed quite a bit of help. I used brown rice and left out the eggs, subbed water chestnuts for the bamboo shoots, added more garlic. After it was finished, I tasted it and felt it needed some seasoning help. I added in some Five spice powder, more soy sauce and a dash of rice wine vinegar. Much better, IMHO - 29 Sep 2008
Altered ingredient amounts.
Delicious recipe that bursts with flavour. I didn't have snow peas so I substituted them for the regular frozen kind. I also stirred the rice in before the last of the veggies and cooked it a little bit to get the chill off. I will definitely be using this recipe again. - 29 Sep 2008
Made it vegetarian.
This recipe is now a family favourite! I "cheated" a little by using two bags of "boil-in-bag" rice (just put the bags on a plate in the fridge after they are cooked) and I purchased a bag of fresh stir fry veggies in the produce section instead of buying, washing and chopping the celery, mushrooms, bell pepper, carrots and snow peas. Add a bit of extra soy sauce at the end and enjoy! - 29 Sep 2008