3 cups – brown rice (uncooked)
3/4 teaspoon – garlic (minced)
1/4 teaspoon – fresh ginger (grated)
3 Tablespoons – vegetable oil
3 – eggs
1/4 cup – carrots (shredded)
1/4 cup – green beans (cut into 1/2 inch lengths)
1/2 cup – red bell peppers (small dice)
3/4 cup – mushrooms (sliced)
1/2 cup – peas
2 Tablespoons – light soy sauce
1/4 cup – green onions (sliced)
1. The night before: bring 9 cups of water to a boil. Add the rice, reduce the heat to low, and cook until soft, approximately 40 minutes. Once the rice is cooked and all the water absorbed, spread the cooked rice on a cookie sheet and place in the refrigerator to “dry” uncovered overnight.
2. The next day: stir fry the garlic and ginger in a wok or large sauté pan with 2 tablespoons of vegetable oil over medium heat taking care not to burn them.
3. Add the remaining tablespoon of oil, heat, and then scramble the eggs. Once the eggs are scrambled, add the rice and stir fry until hot.
4. Add the vegetables, soy sauce, and green onions and cook for 2 minutes to allow the flavors to blend.