Heat a heavy-bottomed, nonstick skillet over high heat. Add the vegetable oil, onion, and garlic. Stir-fry for 1 to 2 minutes, or until lightly browned. Add the mushrooms, carrot, zucchini, and bell peppers. Stir-fry for 3 minutes. Add the rice. Stir-fry for 3 minutes.
Add the cooking wine. Stir-fry for 2 minutes, or until dry. Add the oyster sauce. Stir-fry for 2 minutes.
Remove the pan from the heat. Stir in the green onions, sesame oil, and black pepper.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Notes
Make it a Meal: Add cooked tofu cubes, beef, chicken, or pork and optionally serve topped with a fried egg.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegetable-fried-rice