Vegetarian Fried Rice (also Mark Bittman's dumplings)

This recipe for pot-stickers is fabulous. Personally, I'm partial to the vegetarian variation listed underneath, and I add mushrooms to the meat filling, too. (My family prefers the pork ones.)

I confess I play extremely fast and loose with the proportions.

Last night I had leftovers of both fillings, so Jon filled wrappers with the pork and I decided to try something different with the vegetarian filling.

Earlier in the day I made a pot of brown rice, lightly salted. I used about a cup of raw rice. It was at room temperature when I set out to make the fried rice.

I heated a couple of tablespoons of oil in a cast-iron skillet and, when it was nice and hot, threw in the leftover vegetarian filling (I'd guess I had about a cup and a half leftover?) and stir fried it for several minutes, until the mushrooms released their liquid and it dried back out again. At that point I stirred in the rice, tossed everything around so it was well-combined, and then lowered the heat. I also tossed in some commercially-prepared baked tofu, cut into little strips. When it was hot, and sticking a bit to the bottom of the pan, I turned off the heat and ate. Yummy.