Vegan Hawaiian Fried Rice

One of the items on my to-do list this weekend was choosing a new RSS reader since Google Reader will be permanently disabled as of July 1.  Quick research revealed this article and I chose Feedly.  The best part of Feedly that I've noticed so far is that I simply logged on with my Google account info and all of my subscriptions showed up; I didn't have to transfer my subscriptions one-by-one as I'd feared.  I'm seeing one downside, which is that the reader is an app and I doubt I'll be able to download the app on my work computer.  [ETA:  I had no trouble with Feedly at work.]  Otherwise, I'm very happy with Feedly's features and layout.

Do any of you remember Veggie Life magazine?  It was a vegetarian quarterly that ceased publication many years ago, which leads me to believe it's acceptable to publish this Hawaiian Fried Rice recipe from the Summer 2002 issue.  I used to make this recipe very often, but I haven't made it in years.  It's the only recipe I tore out when I donated all of my back issues.

Original recipe:

2/3 cup sliced mushrooms
2 ribs celery, chopped
1 large carrot, shredded
1/2 medium onion, chopped
1/4 cup canola oil
1/3 cup vegetarian soy ham, finely diced
6 cups cooked white or brown rice
3 to 4 green onions, sliced
5 teaspoons soy sauce
1 1/2 teaspoons vegetarian chicken-flavored seasoning

1.  In a large skillet or wok over high heat, stir-fry mushrooms, celery, carrot, and onion in oil (or vegetable broth) until tender, about 3 minutes.
2.  Add veggie ham and stir-fry 1 minute.  Add green onions, soy sauce, and seasoning.  Stir-fry until hot, about 4 minutes.  [My note:  Fold in the rice until thoroughly combined.]

My version:

2 ribs celery, chopped
1 cup shredded carrot
2 small zucchini, shredded [I don't normally include zucchini, but I had a ton in the fridge]
1 package Lightlife Smart Deli Baked Ham Style, cut in a small dice
6 cups cooked brown rice
2-3 T soy sauce (to taste)
2 T vegan chicken-flavored broth powder [mine is from the Whole Foods bulk bin]

1.  In a dutch oven or wok over medium heat, stir-fry celery, carrot, and zucchini until tender, about 5 minutes.
2.  Meanwhile, in a separate non-stick skillet over medium heat, cook the vegan ham until slightly crispy.
3.  Add the rice to the veggies and stir to combine.  Then, add the soy sauce and broth powder and stir, making sure the seasonings are evenly distributed.  Finally, add the vegan ham and stir once more to combine.  Heat through and serve.