I cook hot pot last day thus no one is interested in my rice any more. So, this morning, the leftover rice is used in this veggie fried rice.
I love ingredients with nice colors including purple foods like sweet potatoes, onions, eggplant; black foods like wood ear mushrooms; red foods like tomato and red chili pepper; orange foods including pumpkin and soy beans. In Chinese eating theory, foods in different color have special benefits to certain organs in human body. For example, red food is beneficial to heart. White food can help clean the lungs while black food can nourish the kidneys. So I match different types of vegetables together especially for veggie recipes.
I cut all of my ingredients used into small dices. You can match yours by adding some other foods suitable for fried rice. Then in order to shorten the stir-fry process, I cook the colorful dices in wok firstly. Do drain it after move out.
For stir-fried rice recipes, stir-frying the rice firstly in order to make the grains separate with each other is a key process. 
- Half round red pepper
- One long chili green pepper
- Half coprinus comatus
- Small section of purple sweet potatoes
- ½ tablespoon vegetable oil
- 1 small hand shallot , green part chopped
- 2 teaspoon soy sauce
- ½ teaspoon salt
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Cut some circles out of the red pepper firstly. Cut the chili green pepper, purple sweet potato and the rest of the red pepper into small dices.
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Bring some clean water to a boiling in a wok. Add all the ingredients cut in the step list above to cook for around 2 minutes. Move out and set aside.
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Get a pan; add leftover rice to stir fry until the rice grains separated from one and another. Move the rice out and put aside.
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Heat up ½ tablespoon vegetable oil in pan and add the ingredients cooked in; stir fry around 1 minute. Get the rice back to pan. Add soy sauce, salt and chopped shallot; Mix thoroughly.
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Serve hot.
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