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1
Bring 2 2/3 cups lightly salted water to a boil in a covered mediumsize saucepan.
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2
Add the rice, stir, and reduce the heat to low.
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3
Cover the pan and simmer until the rice is tender, about 20 minutes.
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4
Meanwhile, heat the oil in an extra-deep 12-inch skillet over medium heat.
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5
Peel the carrots and, holding the knife at a 45-degree angle, cut them into 1/2-inch-thick slices.
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6
Add the carrots to the skillet, stirring occasionally.
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7
Peel the onion, cut it in half, and then cut the onion halves into 1/4-inch-thick crescent-shaped slices.
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8
Add the onions to the skillet.
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9
Cut the broccoli florets from the stalks.
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10
(Discard the stalks.)
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11
Cut the florets into bite-size pieces, if necessary.
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12
Add the broccoli to the skillet and continue to cook while you rinse, pat dry, and slice the mushrooms, removing and discarding any tough stems.
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13
Add the mushrooms to the skillet as you slice.
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14
Drain the water chestnuts (if using) and set aside.
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15
Raise the heat to high and cook, stirring, until the broccoli and carrots are crisp-tender, 4 to 5 minutes more.
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16
Add the water chestnuts and Stir-Fry Sauce.
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17
Stir to mix well and cook until the sauce is slightly thick, about 1 minute.
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18
Serve at once over the hot rice.
